• Mix the yeast with the water, almond milk and sugar in a large bowl or in the bowl of a stand mixer. Let it stand for five minutes so the yeast can flower.
• Add the aquafaba and olive oil and mix it in. Now add 2 cups of all purpose flour and mix by hand or on medium-low speed in the mixer until everything is incorporated. Slowly, add more flour, half a cup at a time, until you get a smooth, supple dough. I needed a total of about 3 ½ cups on a humid day. 
• Continue to knead for a couple of minutes, by hand or on low speed in the stand mixer.
• Remove the dough to a bowl sprayed with oil and set aside to rise in a warm place until doubled, about 1 hour. (I leave it in the unheated oven with the light on).
• When the dough has doubled in size, punch it down and roll it into a rectangle on a floured surface, 15 inches in length and 9 inches in width.
• Mix the filling ingredients in a small bowl: sugar, cinnamon and walnuts. Sprinkle them evenly over the surface of the dough.
• Start rolling up the dough as tightly as possible along the longer seam, so you have a 15-inch cylinder.
• Cut the roll at 1-inch intervals, making 15 individual rolls.
• Spray a 9 X 12 inch pan with some oil. Place the rolls side by side. 
• Set the rolls aside, again in a warm place, for about 45-60 minutes.
• A few minutes before baking, preheat the oven to 350 degrees (if your rolls are rising in the oven, be sure you take them out before you preheat!)
• Bake the rolls for 30 minutes until golden brown. Remove and place on a rack to cool slightly before drizzling the glaze on.

Make the glaze:

• Place all ingredients in a blender with ½ cup water and blend until very smooth. Try and make the glaze at least half an hour before you glaze the cinnamon buns to let it thicken a little.
• Drizzle or brush on the glaze over still-warm rolls.