Dough

1. In a small bowl, mix together the almond milk and the yeast and stir until the yeast is completely dissolved in the milk. If you use fresh yeast, make sure that the milk is slightly warm (but not too hot), around 100F / 37°C to activate the yeast. Let activate for 2 minutes.
2. In the bowl of a stand mixer or a large mixing bowl, add the flour, sugar, cocoa powder, charcoal powder and salt. Mix to combine.
3. Pour in the milk and yeast mixture, together with the yogurt, melted coconut oil and vanilla extract.
4. Kneed the dough:
   • If using a stand mixer, mix with the hook accessory until the dough is very smooth and elastic, not sticky. This can take up to 5-8 minutes to get the right consistency.
   • If you don’t have a stand mixer, start mixing the dough with a spatula until combined. Then transfer the dough to a lightly floured surface and kneed for about 10 minutes until smooth. If after 5 minutes the dough is still too soft and sticky, add a little more flour and continue to kneed.
5. Form a loose ball with the dough, place it into a greased mixing bowl and cover with a clean towel. Set in a warm place to rise for about 1 hour, or until doubled in size.

Filling

1. While the dough is rising, prepare the filling. Soak the cashews and macadamia nuts in boiled water for 20 minutes to soften (or overnight in water at room temperature).
2. Then drain and rinse the nuts, and place them in a high speed blender with coconut cream, maple syrup, lemon juice and salt. Blend everything until perfectly smooth and creamy, with no chunks. It can take up to 2 minutes to get that smooth consistency depending on the power of the blender.
3. Transfer the filling to a bowl or an airtight container, cover and place in fridge to firm for about 1 hour, while the dough rises.

Assembly

1. Once the dough has doubled in size, turn out onto a floured surface. Roll out the dough into an even 28 cm x 28 cm square (if you have changed the quantities of the recipe, adapt the dimensions accordingly).
2. Pour half of the filling on the dough and spread evenly on the whole surface using a spatula or the back of a tablespoon, to form a thin and even layer. Set aside the remaining filling to drizzle on the cinnamon rolls after baking.
3. Fold the dough into thirds : at this step you have a 9 cm x 28 cm rectangle. Then roll out the dough in the widthwise direction into a 18 cm x 28 cm rectangle. See notes.
4. With a sharpened knife, cut the dough into 6 strips, 28 cm long and about 3 cm wide, parallel to the direction of folding. Roll the strips of dough into a roll and secure the end.
5. Place the rolls in a greased baking dish. Cover with a towel and place in a warm place to rise for 30 minutes.
6. Meanwhile, preheat the oven to 350 degrees F. Prepare the glaze by mixing together the milk and maple syrup in a small bowl.
7. Once the rolls have risen, put the dish into the oven and bake for 15 minutes. Then remove from the oven and brush the rolls with the glaze. Return the dish to the oven and bake for 2 minutes more.
8. Remove the dish from the oven and allow to cool for a few minutes. Enjoy the cinnamon rolls warm, preferably the same day, drizzled with the leftover of filling.