Start by warming the almond milk in a small saucepan. Once warmed to the touch (about bathwater temp) move your pan to a cooled burner. Add ¼ teaspoon coconut sugar and the yeast. Let sit for about 15 min to activate the yeast. Note: If your almond milk is heated too long, wait for it to cool to ideal temp before adding the sugar and yeast.

Meanwhile, in a large bowl mix the dry ingredients: 2 cups of flour, remaining 3T coconut sugar, salt, and nutmeg and make a well in the center of the mixture.

Once the milk/yeast mixture foams, whisk in the oil.

Now, add the wet ingredients to the dry. Mix together until combined. Slowly add in the last cup of flour until a sticky dough ball forms. (you may not need all of the flour, use the remaining for dusting during kneading)

Once the dough comes together, it should still be slightly sticky, yet smooth. Form the dough into a ball, place in an oiled bowl, and cover with a tea towel. Let rest for 30 minutes. Meanwhile, prep the filling and oil a 9x9 inch square dish.

Combine the cinnamon and sugar in a bowl.

Once the dough has rested, flour a clean dry surface and roll it out to about a 14 by 11-inch rectangle. (MINI ROLLS- roll the dough out to about 25x9-inch rectangle.)

Brush the top of the dough with your softened coconut oil leaving about a half-inch, clean, on one of the longer ends. Optional - Sprinkle a pinch of salt over the oil, it gives the filling a more buttery taste.

Spread the cinnamon and sugar over the oil. Make sure to leave the half-inch clean of the mix as well.

Now, roll the dough from the one longer end with filling, to the other clean end. Brush the un-oiled, clean end with water, this will help seal the dough to itself.

In an oiled 9x9 inch pan, evenly place your 9 rolls. Let rise another 15 min.

While the rolls are rising, preheat your oven to 350º and prep the icing.

After 15 minutes of rising, bake the rolls for 25-30 min or until lightly brown.

Whisk together the ingredients--powdered coconut sugar, tapioca starch, coconut oil, maple extract, maple syrup, and almond milk. If needed, add more maple syrup and/or almond milk to achieve desired consistency.

Top cinnamon rolls with icing and optional walnut pieces as they are served.

Cover remaining icing and store in the fridge.

Leftover cinnamon rolls can be covered and stored on the counter for up to 24 hours. If you plan on storing them longer I suggest placing them in the fridge for up to 3-4 days.