A delicious cinnamon roll recipe featuring Almond Breeze milk.
Place water in a mixer bowl; sprinkle yeast over the top and let stand until foamy.
Slowly beat in a remaining dough ingredients.
Knead until smooth and elastic.
Transfer to a lightly oiled bowl and let stand for 1 hour or until doubled in size.
Punch down and knead once or twice on a lightly floured board.
Roll into a 16-inch rectangle and sprinkle with filling ingredients.
Roll up tightly, pinching seams to seal.
Cut into 12 equal slices.
Boil Splenda, butter, juice concentrate and cinnamon in a small saucepan until sugar has dissolved.
Spread 13 x 9-inch baking dish and sprinkle with almonds and apple.
Top with dough slices and let rise for 30 minutes or until rolls have doubled in size.
Bake at 350°F for 20 to 25 minutes or until cooked through. Let stand for 5 minutes before inverting onto a serving platter.