1

In a small saucepan, warm almond milk and 3 tablespoons of butter over low heat until the butter melts and the mixture reaches about 110°F (warm but not hot).

2

Pour the warm mixture into a large bowl. Stir in the yeast and let it sit for 10 minutes until foamy. Troubleshooting: If no foam appears, check the yeast freshness or the liquid temperature.

3

Add the sugar and salt to the yeast mixture, stirring to combine. Gradually add the flour, mixing until a dough forms. Knead on a floured surface until smooth and slightly sticky. Tip: If the dough is too sticky, add flour 1 tablespoon at a time.

4

Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp towel or plastic wrap and let rise in a warm spot for 1 hour, or until doubled in size.

5

In a small bowl, mix the coconut sugar and cinnamon. Melt the remaining 3 tablespoons of butter for brushing the rolls.

6

Remove the dough from the bowl and roll it into a 12x8-inch rectangle on a floured surface. Brush with melted butter, sprinkle evenly with the sugar-cinnamon mixture, and tightly roll it into a log, starting from one long edge. Place it seam side down.

7

Use unflavored dental floss to cut the dough into 8 equal pieces: slide the floss under the dough, bring the ends up, cross them over, and pull tightly to slice without squishing. Tip: Avoid using a knife, which can compress the dough.

8

Arrange the rolls in a greased or lined 8x8-inch pan, spaced slightly apart. Cover and let rise for 15-20 minutes.

9

Preheat the oven to 350°F. Bake the rolls for 30 minutes, until golden brown.

10

While the rolls bake make your cream cheese icing: Beat cream cheese and Greek yogurt until smooth. Mix in maple syrup, vanilla, and ½ teaspoon of cinnamon. If the icing is too thick, thin it with almond milk, 1 tablespoon at a time.