Dough:

• 2 cups almond milk, room temperature

• ¼ cup coconut sugar

• 1 packet active dry yeast

• ½ cup vegan butter, melted

• 5 ½ cups flour, divided

• ¼ cup almond pulp, dried* (from leftover almond milk)

• pinch of salt

Filling:

• ½ cup vegan butter, very softened or melted

• ¾ cup coconut sugar

• 2 tbsp cinnamon

Glaze:

• 1 cup powdered sugar

• 2 tbsp almond milk

Note: *If almond pulp is not dried properly, results may vary. To dry the pulp, remove it from the Almond Cow filter basket, shake off all the leftover liquid, and transfer it to a towel to allow the liquid to drain for at least 15 minutes. You can fold the towel on top of the pulp as well to ensure full coverage. It should feel more like flour rather than damp or mushy.