Instructions:

1. Grease an 8x11 or 9x13-inch baking dish.

2. In a large bowl, stir together the water, yeast, and sugar. Set aside for 5 minutes, or until the yeast is foamy.

3. Make the dough: In the same large bowl, add the coconut oil, almond milk, sugar, and salt to the yeast mixture.

4. Add the 2 cups of the flour to the large bowl and stir until combined. Add the remaining flour ¼ cup at a time until dough comes together in a ball. The mixture will be sticky.

5. Use your hands to roughly knead the mixture, then turn it out onto a floured surface. Knead 3 to 4 minutes until smooth, sprinkle with more flour if needed, and form into a ball.

6. Brush a large bowl with coconut oil or vegan butter and place the dough inside. Cover with plastic wrap and set aside in a warm place to rise until doubled in size, about 1 hour.

7. Make the filling: In a small bowl, mix the brown sugar, cinnamon and honeybush tea (you can grind the tea down in a food processor, spice grinder or mortar and pestle, if desired).

8. Punch down dough and roll out on a floured surface into a 20x15-inch rectangle. Brush with 2 tablespoons melted vegan butter or coconut oil and sprinkle with the cinnamon sugar to within ½ inch of the edges.

9. Start at one of the short 15-inch ends, roll tightly into a log, then slice into 12 rolls. Place the rolls into the baking dish cut-side up, cover, and let rise for 1 hour.

10. During the last 15 minutes of rising, preheat the oven to 350.

11. Bake the rolls 25 to 30 minutes or until lightly golden on top. Remove and allow to cool for 10 minutes, then serve.