In a small sauce pan, heat the almond milk, vegan butter and vanilla paste until warm and butter is melted.

Place the yeast into a large mixing bowl. Add the warm milk/butter mix and stir well.

Wait about 10 minutes for the yeast to rise and become bubbly, then add 1 tbsp of sugar and the salt and stir.

Add 1 cup of flour at a time and mixing well with a wooden spoon in preparation for kneading.

On a lightly floured surface, knead the dough for about 3-4 minutes.

Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

To make filling, combine the vegan butter, brown sugar and cinnamon in a bowl.

On a lightly floured surface, punch down dough before rolling it out into a thin rectangle, then spread the cinnamon butter and sprinkle the walnuts over it.

Beginning with a long side, roll up the dough tightly.

Then with a serrated knife, cut the dough into 9 rolls and place them in a well-buttered (or lined with parchment paper) 8 inch square pan. Brush with melted vegan butter and cover with plastic wrap.

Set in a warm place to let rise again while you preheat the oven to 350 degrees F (176 C).

Bake rolls for 25-30 minutes or until slightly golden brown.

For the Glaze:

Combine all ingredients, bring to a simmer in a small saucepan and boil for 5-10 minutes over low heat. Pour immediately over warm sticky buns.

Let cool for a few minutes and then serve immediately.