preheat the oven to 350 degrees.

heat the almond milk in the microwave for 1.5 minutes. then, add the maple syrup and avocado oil, almond butter and almond extract and whisk together.

transfer mixture to a large mixing bowl, add the rapid rise yeast and mix well. let it sit for a couple of minutes.

add the flour (1/2 cup at a time and stir). once the dough is mixed well and sticky, transfer to parchment paper and then add another piece of parchment paper on top. this makes it sooo easy to roll out! (the thickness of the dough should be about 1/3 to 1/4-inch).

starting at one end, tightly roll up the dough and situate seam side down. i rolled mine horizontally to get more rolls. then, with a knife or string of floss, cut the dough into thick sections and place in a greased 9 x 13 inch square baking pan. cover the top with plastic wrap, place in the fridge overnight to bake in the morning.

then, bake at 350 degrees for 25 minutes.

whisk the glaze ingredients together, pour on the top while the rolls are warm. in another bowl, mix the graham cracker crumbles dough and add to a parchment lined baking tray. you can slightly wet your hands to evenly distribute it into a rectangle about 1/3 inch thick since the dough is sticky.

bake at 350 degrees for 15 minutes, cool down and then break apart into crumbles.

top the s'mores rolls and enjoy!! store in the fridge or freezer in an airtight container.