• Preheat oven to 150 degrees. 
• Warm almond milk and vegan butter together approximate temperature should be 100˚-110˚F . 
• Pour into a large bowl with the vanilla, sugar, and yeast. Stir together gently and let sit for 10 minutes. 
• Once the time is up, add in the bread flour and salt and stir to combine.  Roll into a ball.  
• Turn off oven.
• Cover bowl with a damp towel and place in oven. Let rise for one hour.
•  Once risen, remove ball and place on a lightly floured surface. 
• Using a rolling pin, roll dough into an approximately 17x25" rectangle that is ¼" thick.  

Filling

• Spread softened butter across rectangle evenly.  
• Then, mix brown sugar and cinnamon together and sprinkle over top. 
• Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut 15 even pieces.
• Place into a parchment lined 12" cast iron skillet lined with parchment paper. If you do not have this large of a skillet, you can use any baking dish that you have that will fit all 15 dairy free cinnamon rolls. 
• Place into warmed (but off!) oven again with the damp town covering. Let rise again for 60 minutes. 
• Remove from oven and preheat oven to 350 degrees. 
• Bake for 25-28 minutes. 
• Remove and top with homemade dairy free frosting if desired.