Directions

1In a large bowl whisk together dry ingredients including flour, sugar, cinnamon, nutmeg, salt, and instant yeast.

2In separate microwave-safe bowl, heat almond milk and Nuttelex in microwave until temperature is warm to touch but not hot. Once luke warm, whisk in egg and vanilla extract.

3Use your stand mixer with a bread hook and add wet ingredients into dry ingredients and stir until dough forms.

4Use hands to create a ball shape and removing dough from bowl start to knead on a lightly floured bench. Knead dough for about 3 minutes until dough feels light and bouncy, so when it is pressed with a finger it slowly springs back. Next, add a few drops of oil to grease a bowl and then place the now kneaded dough into the bowl, cover and set aside to rise for 30 mins.

5After dough has rested, remove it from bowl and punch in middle to release any trapped air. Then use a rolling pin to roll-out onto floured surface into rectangle. Be sure to make corner ends as thick as rest of your rectangle

6Spread softened Nuttelex over top of the rectangle. Then follow with a sprinkling of sugar followed by a tablespoon of cinnamon. Ensure this is even.

7Next, begin to slowly roll up dough into a log, length-wise. Hold firm to keep the log tight as you roll. Then gently cut log with a very sharp knife (use saw like movements so you don’t squash your rolls) into 9 or 10 even portions.

8Place the slices flat in a well greased skillet, foil tray or baking dish and arrange rolls 5cm apart. Cover with plastic wrap and let rise in a warm place for up to 1.5 hours.

9Once rested bake in oven for 20 mins in a pre-heated oven set to 190 C. About 10 mins through, cover dish with a foil "tent" to prevent over browning.

10To make the frosting, use a mixer to whisk together frosting ingredients until creamy and smooth. Generously spread over top of cooled cinnamon rolls.

11Break apart to serve.