Warm the almond milk and 0.25 cup of the vegan butter in a small saucepan over low heat until the butter melts and the mixture is warm, not hot.

Transfer the warm milk mixture to the large mixing bowl and whisk in the active dry yeast and 1 tablespoon of the granulated sugar.

Rest the yeast mixture for 10 minutes until it looks foamy.

Add the salt and all-purpose flour to the bowl. Stir until a shaggy dough forms.

Knead the dough on a lightly floured surface for 3 to 5 minutes until smooth and soft.

Shape the dough into a loose ball and place it in the large mixing bowl. Cover the bowl with the clean kitchen towel.

Let the covered dough rise in a warm place for 60 minutes, or until approximately doubled in size.

Roll the risen dough into a rectangle about 12 by 16 inches on a lightly floured surface.

Melt the remaining 0.25 cup vegan butter and brush most of it over the dough rectangle. Reserve a small amount for the baking dish and roll tops.

Mix the remaining granulated sugar with the ground cinnamon. Sprinkle the cinnamon sugar evenly over the buttered dough.

Roll the dough tightly from the long side into a log. Cut the log into 8 equal rolls.

Brush the baking dish with reserved melted vegan butter and arrange the rolls inside it. Brush the tops of the rolls with the remaining melted vegan butter.

Preheat the oven to 350°F. Bake the cinnamon rolls for 22 to 25 minutes until lightly golden and cooked through.

Cool the rolls for 5 minutes before serving warm.