Giant Cherry Bakewell Cinnamon Rolls

Prepare the Dough:

1. In a small saucepan, heat the plant-based milk and dairy-free butter until warm (about 110°F). Remove from heat and sprinkle the yeast over the mixture. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, whisk together the flour, granulated sugar, and salt.
3. Add the yeast mixture to the dry ingredients, mixing until a soft dough forms.
4. Turn the dough out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Prepare the Filling:

1. In a medium bowl, mix the softened dairy-free butter, light brown sugar, ground cinnamon, ground almonds, and almond extract until well combined.

Assemble the Rolls:

1. Punch down the risen dough and roll it out on a floured surface into a large rectangle, about ¼-inch thick.
2. Spread the almond cinnamon filling evenly over the dough.
3. Spread the cherry jam evenly over the filling.
4. Starting from the long edge, tightly roll up the dough into a log.
5. Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish, cut side up.
6. Cover the dish with a damp cloth and let the rolls rise again for about 30-45 minutes, or until puffy.

Bake the Rolls:

1. Preheat your oven to 350°F (175°C).
2. Bake the rolls for 25-30 minutes, or until golden brown.
3. Allow the rolls to cool slightly in the pan while you prepare the glaze.

Prepare the Vanilla Glaze:

1. In a small bowl, whisk together the powdered sugar, plant-based milk, and vanilla extract until smooth.
2. Adjust the consistency by adding more powdered sugar (for a thicker glaze) or more plant-based milk (for a thinner glaze).

Serve:

1. Drizzle the vanilla glaze over the warm rolls.
2. Serve warm and enjoy the gooey, sweet, almond, and cherry-flavored goodness!