1 tablespoon non-dairy milk (vanilla-flavored if you have it)
1 tablespoon lemon juice
In a small bowl, prepare the yeast. Add the warm water and sugar, then stir in the sugar until mostly dissolved. Add in the yeast packet and set aside for 7-8 minutes to activate and foam up.
In the meantime, prepare the dough. Add the butter to a small saucepan over low heat until melted, then stir in the almond milk, sugar, and salt and mix until combined. Remove from heat and set it aside to cool until lukewarm.
Add flour to a large mixing bowl along with the remaining dough ingredients, and mix together until uniform. Pour in the butter mixture and the activated yeast mixture, and stir with a wooden spoon or your hands until fully combined.
Flour a clean working surface as well as your hands, then turn the dough out onto the surface. Knead the dough for 3 to 4 minutes, or until smooth, elastic and no longer sticky. Add more flour as necessary.
Wash your hands, then spray a clean glass mixing bowl with coconut oil. Place the ball of dough inside and flip the dough around to lightly coat it in oil. Cover the bowl with a clean kitchen towel and place it into the oven with the light on or in a warm area for 60 minutes to rise and double in size.
In the meantime, prepare the cinnamon sugar filling. In a small bowl, mix the sugar and the cinnamon until uniform and set aside.
Add the butter to a small saucepan and melt over low heat. Set aside.
After the dough has risen, re-flour your working surface and grab a rolling pin. Roll the dough into a large rectangle, approximately 20 by 14 inches.
With a pastry brush, spread the melted butter onto the dough, covering the entire surface. You will be let with 1-2 tablespoons of butter, but set this aside for later. Sprinkle with all of the cinnamon sugar mixture, raisins and walnuts, being sure to leave 1/2 inch around the edges.
Grab the long edge of the dough and roll it up tightly and place the seam-side down. Using a sharp serrated knife, slice into 1- 1 1/2 inch–thick rolls. You should have 14 to 16.
Pour the remaining melted butter into a 9- by 13-inch baking dish and coat it evenly with a pastry brush to prevent sticking. Place the rolls into the pan a few inches apart from one another, then cover with a clean kitchen towel. Place the dish into the oven with the light on or in a warm area for 45 minutes to rise.*
In the meantime, prepare the cream cheese frosting. Combine all of the ingredients in a medium bowl and use a hand mixer to mix until smooth. Place in the refrigerator until serving.
After the second rise, remove the rolls from the oven and preheat the oven to 350°F. Bake the rolls for 23 to 26 minutes, or until lightly golden. Remove from oven and allow the rolls to cool for about 20 minutes.
Top the rolls with the cream cheese frosting and serve warm.
To prep ahead for the next day: Follow all of the instructions up to the second rise, then cover the baking dish with plastic wrap after the second rise and place it into the fridge overnight. The next day, remove the rolls from the fridge and them to rise again in a warm spot or in the oven with the light on for about 20 minutes. Remove them from the oven and preheat it to 350°F. Remove the plastic wrap, and bake for 23-26 minutes, or until lightly golden.
You can drizzle the icing on top of the rolls or use a rubber spatula to spread it on top of each roll.
We were only able to fit 12 cinnamon rolls into the baking dish, so we baked these in 2 batches.