Method

In a large bowl, mix your almond milk, melted butter and sugar. Sprinkle in your yeast and leave for 1 minute

Add most of your flour (leaving about 1/4 cup), then add your salt and mix your dough with a wooden spoon until just combined. Cover your bowl with a damp kitchen towel, then leave in a warm place to rise for 1 hour

Whilst the dough rises, add your softened butter, almond flour, syrup, vanilla & almond extract and sugar to a mixing bowl, stirring well until you have a spreadable paste

When the dough has doubled in size, add the remaining flour to your dough, then roll out on your work surface until the dough doesn’t stick to the surface. Use your hands to create a rectangular shape in the dough, then roll out until about 1cm in thickness – continue to shape the dough into a rectangle with sharp edges (this will stop you wasting dough)

Spread your almond paste evenly all over the dough, then roll your dough into a roll, rolling from the shortest edge to shortest edge

Once you have a tight roll, cut your dough into 5 rolls evenly

Grease your square baking tray with butter, then add your cinnamon rolls to the pan with slight gaps between them

Cover again with your wet kitchen towel, then leave to rise for 30 minutes

Once they’ve risen, bake for 25-30 minutes at 180, until they’re golden brown

Whilst the rolls cool, mix your icing ingredients together. Spread all over your rolls, then top with extra flaked almonds and icing sugar