• In a large sauce pan heat the almond milk, Lakanto Classic Monkfruit Sweetener and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F. (about the temperature of bath water) Making sure it's not too hot or it will kill the yeast.
• Transfer mixture to a large bowl and pour in the yeast. Let activate for 10 minutes. Then add 1 tsp sugar and the salt and stir.
• Next add in flour 1/2 cup at a time, stirring as you add. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so (be careful not to overmix) until it forms a ball. Rinse or wipe bowl out, coat with avocado or olive oil and place the dough back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
• FILLING: On a floured surface, roll out the dough into a thin rectangle, about 1/4-inch thick. Brush with melted vegan butter and top with Lakanto Brown Sweetener and cinnamon.
• Starting at one end, tightly roll up the dough with the seam side down. Then with a serrated knife, cut the dough into 1.5" sections and place in a buttered or oiled 9" round or 8×8-inch square pan. If preparing the cinnamon rolls the night before, stop here, cover the pan, and refrigerate overnight, then proceed with the next step in the morning.
• Brush with vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F
• Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown.
• While rolls are baking, make the Sugar-Free Maple Glaze. (recipe below)
• Let rolls cool for a few minutes, drizzle on glaze and then serve immediately.

Although a glaze isn't really necessary (the rolls are divine on their own) this Sugar-Free Glaze using our Powdered Monkfruit Sweetener and Maple flavored Syrup is an easy last minute addition that will send these over the top.

Maple Sugar-Free Glaze