Start by heating the almond milk to luke warm, it should not burn your finger. Pour the milk, melted vegan butter and sugar to a mixing bowl. Add the dry yeast, mix and let sit for 2 minutes until the yeast blooms.

Mix in the flour a little at the time with the salt and vanilla until you have a slightly sticky dough. Cover with a towl and let rest until the dough has doubled in size, about 1 hour. While the dough rises, make the lemon curd.

Add all the ingredients to a pan over medium heat and whisk well so there are no lumps. Keep whisking until the curd start to simmer and thicken. This will take about 5 minutes, whisk well for a smooth curd. Also the bottom can easily burn if left alone.

Punch the dough down and place on a well floured surface. Knead the dough lightly then roll it out to a large rectangle thats about 1 cm (½ inch) thick.

Top with the lemon curd and spread to an even layer. Roll the dough, forming a tight logg. Cut in 12 pices and place in a baking pan lined with parchment paper. Cover with a towl and let rise for 30 minutes. Preheat the oven to 180C (350F)

Brush the rolls with a little almond milk and bake in the oven for about 30 minutes until golden brown and the middle is cooked.

Let it cool down under a kitchen towel and prepare the glaze.

Stir the sugar and lemon juice, or water, together to deciered concistensy. If its too dry, add a little more lemon juice. If too wet add a little more sugar.

Top the rolls witht the glaze and serve right away or store in an air tight container for later.

Enjoy!