• In a stand mixer bowl, combine the flour and yeast. Pour in the warm almond milk, apple sauce (or melted butter), and salt.
• Mix on low speed until combined until dough forms and leaves side of the bowl, about 1-2 minutes total. Add in 1-2 Tbsp flour of flour, 1 at a time, if needed (if it's humid). Alternatively, knead the dough by hand for 2-3 minutes.
• Cover with plastic wrap (or 2 kitchen towels) and allow the dough to rest at room temperature until doubled, about 1 to 1½ hours, depending on your yeast and room temperature.
• In a small bowl, combine the butter, sugar, and cinnamon.
• Roll the dough out on a clean lightly floured surface using a rolling pin to create a large rectangle shape about 16 inches wide x 20 inches long and about ¼ inch thick.
• Spread a thin even layer of the cinnamon-sugar-applesauce mixture over the dough. Sprinkle raisins evenly over top, if using.
• Starting with a shorter end, tightly roll the dough to create a log. With the seam facing down, use dental floss (or a serrated knife) to cut the dough in 1¼ inch sections. You should have 10-12 pieces.
• Transfer each cinnamon roll in a greased casserole dish with about 1 inch between each roll to allow expansion. Cover the cinnamon rolls with two clean kitchen towels.

Baking Options

• To Bake Immediately, heat the oven to 350° F while the rolls rise, about 30 minutes.  After the oven has reached temperature and the rolls are double in size, bake the cinnamon rolls for 25-30 minutes, until slightly golden.
• Overnight Proofing. If you want to bake the cinnamon rolls in the morning, place the cinnamon rolls in refrigerator to rise overnight. When ready to bake in the morning, take the pan out of the refrigerator while heating the oven to 350° F. Once the oven has reached temperature, bake the cinnamon rolls for 25-30 minutes, until slightly golden.
• To Freeze, cover the cinnamon rolls immediately with plastic wrap and place the pan into the freezer. The day before you want to bake the cinnamon rolls, transfer them to the refrigerator to thaw overnight. Once thawed completely, remove the plastic wrap and cover with a clean kitchen towel and allow the rolls to come to room temperature. Heat the oven to 350° F and bake the cinnamon rolls for 25-30 minutes, until slightly golden.
• While the cinnamon rolls are baking, make the icing, if using. In a small bowl, stir together the powdered sugar, milk, and vanilla. Set aside.
• Remove the cinnamon rolls from the oven and allow to cool for at least 5 minutes before drizzling with icing and serving. These are best enjoyed the same morning/day they are made.