CINNAMON ROLLS | Warm almond milk in a glass mixing cup to reach 110 – 115 degrees Fahrenheit. This should take between 15 – 30 seconds in a microwave. Once it reaches that temperature, sprinkle yeast on top and let it sit for 10 minutes until a froth or film forms on top. After 10 minutes, pour the contents into the bowl of a stand mixer. Add coconut sugar and melted butter, followed by whisked eggs and apple cider vinegar. Then add gluten-free flour, baking powder, and sea salt. Using the bread hook attachment, mix for 5 – 6 minutes on medium speed, or until the dough is soft and has almost completely pulled away from the sides of the bowl. The consistency will be sticky. Transfer the dough to a lightly greased (with avocado or coconut oil spray) large glass mixing bowl. Cover with a cheesecloth and let it rise for at least 1 hour. Note that the dough will not double in size as might be expected. While the dough is rising, prepare the filling and frosting. When ready to bake, preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish or line it with parchment paper. Lay a sheet of parchment paper the size of a baking sheet on your workspace and sprinkle with a bit of extra flour. Remove the dough from the bowl and press it evenly to match the size of the parchment paper (use a lightly greased rolling pin if available). Spread the cinnamon filling evenly over the dough, reaching almost to the edges. Using the parchment paper to assist, carefully roll the dough lengthwise. Roll slowly at first to ensure a tight roll. Continue rolling with the heels of your hands until the dough is fully rolled. Cut the roll into 12 equal pieces and place them in the baking dish, each roll barely touching the others. Bake for 25 – 30 minutes, or until golden brown. Monitor closely during the last 10 minutes to prevent overcooking. Once finished, remove from the oven and let cool for 10 – 15 minutes before applying frosting and serving.

CINNAMON ROLL FILLING | In a mixing bowl, combine all ingredients until you achieve a consistency similar to wet sand.

FROSTING | Wash and reuse the mixing bowl from the dough preparation. Place it back on the stand mixer. Beat the butter and cream cheese until smooth. Add vanilla extract and sea salt, followed by powdered sugar in 1/2 cup increments. Start beating on low, then increase to high until fully combined.