Start by heating the cup of almond milk over the stove. Before the milk starts to boil, take it off the heat.

Add the warm almond milk to a bowl & add the coconut sugar & active dry yeast. Give it a good stir with a wooden or silicone spoon & let rest for 11 minutes. After the 11 minutes is up the mixture should be frothy.

Now you are ready to add the flour, melted butter, & salt.

Use clean hands to combine all ingredients until you form a dough ball. Knead for about 11 minutes or until the dough is velvety in texture.

Cover the dough with a damp kitchen cloth, & let rest in a warm area for at least an hour. After an hour the dough should have doubled in size.

Coat the casserole dish with a combination of melted vegan butter & honey.

To a clean, smooth surface, add a handful of flour and spread it out evenly.

Carefully remove the dough ball from the bowl & place it directly onto your prepared workspace.

Use a rolling pin to roll the dough into a rectangle shape about a quarter inch thin.

To a small bowl add the melted butter, orange zest, & almond extract. Stir it up & add it right on top of your dough. Spread it out using your clean fingers.

Next sprinkle on the coconut sugar, sliced almonds, & ground cinnamon. And drizzle on the honey.

Roll up the dough to form a log. Use floss or a serrated knife to cut into buns.

Place the buns in the casserole dish & let rest for at least an hour. After an hour the buns should have doubled in size & are ready to bake.

Preheat the oven to 350 degrees Farenheit.

Bake at 350 degrees Fahrenheit for about 22 minutes.

To a blender add the honey, cashew butter, orange juice, & almond extract. Blend it up.

I love finishing these Almond Honey Orange Cinnamon Buns with more sliced almonds, a gorgeous drizzle of the glaze, & a sprinkle of orange colored edible flower petals. And enjoy!