In a large mixing bowl, combine warmed almond milk and sugar. Whisk in the active dry yeast and let it activate for 5 minutes until foamy. Add oil, dried oregano, garlic powder, dried basil, and a pinch of salt. Gradually mix in all-purpose flour until a dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic. Refrigerate for 24–48 hours.

Heat a skillet over low heat and melt vegan butter. Add sliced onions and cook, stirring occasionally, for 20–30 minutes until soft and golden brown. Add fresh spinach and stir until wilted. Set aside to cool.

Preheat oven to 375°F (190°C). Roll the dough into a rectangle about ¼-inch thick. Spread a generous layer of tomato sauce, leaving a 2-inch border. Distribute caramelized onion and spinach mixture over the sauce, sprinkle with fresh basil.

Roll the dough tightly from one end to the other, creating a log shape. Pinch the edges to seal. Slice log into 12 equal pieces. Place rolls cut-side up in a greased baking dish.

Bake for 34–38 minutes until golden brown and the rolls are tender inside. Let cool for a few minutes before serving.

Serve warm with extra tomato sauce for dipping.