In a bowl in the microwave at 30 second increments, heat the almond milk and 3 Tbsp coconut oil until warm and melted .

Transfer mix to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes.

Add 1 Tbsp sugar and the salt and stir.

Add in flour 1/2 cup at a time, stirring as you go (you may not add it all). The dough will be sticky and too thick to stir.

Transfer to a lightly greased bowl (a bit of coconut oil works perfectly). Cover with a towel and set in a warm place to rise for about 1 hour.

On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted coconut oil and top with 1/4 cup sugar and 1/2 - 1 Tbsp cinnamon.

Tightly roll up the dough.

Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and put into a pan.

Preheat oven to 350 degrees, and let the dough rise in the pan while oven is preheating.

Bake for 25-30 minutes or until slightly golden brown.

Let cool for a few minutes and then serve immediately.