chocolate spotted cinnamon rolls

• 3 1/4 cups all purpose flour
• 1 package active dry yeast
• 1 cup almond milk
• 1/3 cup butter
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/2 cup plain soy yogurt
• 2 tbsp butter, softened
• 3/4 cup packed brown sugar
• 1/2 tsp allspice
• 2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/2 cup chocolate chips or chunks
• 1/2 cup walnuts
• 4 tsp non-dairy cream

• 1 cup powdered sugar
• 2 tbsp almond milk
• 1 tbsp grand marnier

•  Combine 1-1/2 cups of the flour and yeast; set aside. In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120 F. to 130 degrees F) and butter is almost melted. Add to flour mixture along with soy yogurt. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can
• Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours)
• Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a 13x9x2-inch baking pan or (2) 8 inch rounds cake pans; set aside. Roll dough into 18x10-inch rectangle. Spread with softened butter. Combine brown sugar and spices; sprinkle onto dough. Sprinkle with chocolate and nuts (inside or they can be sprinkled on top once cut and placed into the pans). Tightly roll up into a spiral, starting from a long side. Pinch seams to seal.
• Cut dough crosswise into 18 even slices - you can slice into 12 pieces for larger portions. Arrange slices, cut sides down, in the prepared baking pan. Cover and let rise until nearly double (about 30 to 40 minutes)
• Brush rolls with half-and-half or light cream. Bake in a 350 degree F oven for 25 to 30 minutes or until golden. Invert rolls onto a wire rack or serving platter. Cool slightly
• in a medium bowl combine powdered sugar, almond milk and grand marnier - whisk until smooth, adding additional powdered sugar if needed to reach desired consistency - drizzle onto rolls