Preparation process:
Dissolve sugar and yeast in macadamia milk. Immediately mix with the egg, melted (but not hot) butter, salt and flour.
Knead the sticky dough for at least 5 minutes. If it's still too sticky, add a bit more flour (but be careful, as too much flour will make the dough tough). Cover and let it rise for 90 minutes.
On a floured surface, roll out the dough into a rectangle about 5 mm thick. Mix the softened butter, sugar, and cinnamon for the filling and spread it evenly over the dough.
Roll the dough into a long cylinder and cut it into equal-sized pieces. Place them in a baking dish lined with parchment paper and let them rise for another 90 minutes or until doubled in size.
Bake at 180°C for about 35 minutes. You can brush the rolls with a mixture of egg yolk and macadamia milk before baking for a golden finish. Enjoy!