In a small sauce pan, heat up 1 cup of almond milk until it is warm, about 3-4 minutes.

Once the milk is at 100-110F, remove from heat and sprinkle over 1/2 tsp of active dry yeast.

No need to stir, allow it to sit for 10 minutes, until it is slightly foamy.

If the coconut oil is at the solid stage, melt the coconut oil in a sauce pan or a coffee mug in the microwave for 30 seconds.

Allow to cool slightly.

In a standing mixer or a large bowl, add the activated yeast with the milk, the coconut oil, sugar, salt, and 3 cups of flour.

If you are using a standing mixer, use the dough hook attachment.

If you do not have a standing mixer, use a large bowl and a wooden spoon to mix until the flour has absorbed all of liquid.

Mix for 5 minutes one medium speed or 10 minutes if mixing by hand, until the dough is smooth and sticky.

Next, flour your clean surface and transfer the dough from the bowl onto the floured surface.

Flour both sides of the dough and your hands.

Knead for 3-4 minutes until the dough is no longer sticky and roll it into a ball.

Transfer the dough ball into another clean and lightly oiled (use 1 tsp of coconut oil) bowl.

Cover with plastic wrap and stick it into your oven with the oven light on and close the oven door. The oven should be off.

The oven with the light on will create a warm, draft free area where the dough can rise.

Allow the dough to rest and rise for 1-2 hours.

After the dough has rested and risen (doubled in size) turn it out onto a floured surface.

Grab a rolling pin and coat the rolling pin in flour as well. Roll/stretch the dough into a big rectangle, about 14x18 inches in size.

Next, add 1 tbsp of melted (and cooled) coconut oil over the rectangle dough and spread out evenly. Use a pastry brush or your pretty little fingers!

In a small bowl, add the sugar and cinnamon and whisk with a fork.

Now, add the sugar and cinnamon mix and sprinkle it evenly over the dough, use every single bit of it! It might seem like a lot but it's not, promise!

With clean and lightly floured hands, carefully roll the dough into a long log. Next, cut off the ends, then cut the roll in half, then cut those halves into more halves until you have 8-12 equal sized rolls.

Grab your baking dish and lightly oil it with 1 tsp of coconut oil.

Next, carefully place the cinnamon rolls cut-side down into the baking dish.

Leave a little space in between each roll as they will expand and puff up while resting.

Cover the dish with plastic wrap and either place it in the fridge, if you are making these the night before, or allow the rolls to rise for only 30 minutes to an hour in a warm, draft free zone (microwave or oven with the light on).

The cinnamon rolls will be puffed up and are touching.

During this time, preheat your oven to 375°F.

Bake the cinnamon rolls in your preheated 375°F oven on the middle rack for 20-25 minutes or until the top is lightly golden.

While the cinnamon rolls are cooling, make the glaze.

In a bowl, sift the powdered sugar then add the milk and lemon zest, whisk to combine then drizzle over the top of the cinnamon rolls.

I also recommend adding berries for color and a bit of a fresh bite!

Now snap a pic and post it! Use #foodbyjonister, because I'd love to see your creation!