In a large bowl whisk together the almond milk, melted butter, and sugar. The mixture should be warm (37-43°C) if it's hotter allow time to cool.
Sprinkle the yeast over the warm mixture and leave it to rest for 1 minute.
Add 5 cups of flour and 1 teaspoon to the milk mixture and mix with a wooden spoon.
Cover the bowl with cling film and set it in a warm place to rise for 1 hour.
Preheat the oven to 180°C.
After 1 hour, the dough should have nearly doubled in size. Remove the cling film. Add additional flour if needed until the dough loses its stickiness and doesn't stick to the surface.
Roll the dough out into a large rectangle about 1cm thick.
Spread softened butter evenly over the dough.
Sprinkle evenly with brown sugar and cinnamon.
Roll up the dough, form a log, and pinch the seam closed.
Divide into 8 portions and place in the greased tin.
Wrap in cling film and leave for 30 minutes to prove further.
After 30 minutes have passed, place the cinnamon rolls in the oven and bake for 25-30 minutes.
While the cinnamon rolls are cooking it's time to prepare the frosting! Whisk together powdered sugar, almond milk, Pura Collagen and vanilla until smooth.
