Instructions:

1. In a large bowl, whisk together the flour, cinnamon and salt.
2. In a separate bowl, add the warm water and soy milk. Add the sugar and mix until dissolved. Then, add the yeast and stir to combine. Set this bowl in a warm place for 10 minutes for the yeast to activate.
3. When the yeast mixture is ready, pour it into the bowl with the dry ingredients. Add the olive oil and knead for 10 minutes, until the dough is smooth. 
   
4. Place the dough back into the bowl, cover the bowl with a towel and let the dough rise for 1 hour.
5. When the hour is almost up, make the blueberry and lemon filling. Add all of the ingredients to a small pot and cook on low heat until the mixture has thickened. Remove from the heat and set aside to cool.
   
6. On a well-floured surface, roll the dough into a rectangle. Spread the filling evenly across the surface. Fold the dough into thirds (fold the right third over the center third, then fold the left third over the rest) and cut it perpendicularly from the folds into 6 even strips.
7. Twist these strips and knot them. (This will be messy—that’s ok!) Place the knots into an oiled muffin tin.
8. Let the knots rise for another hour.
9. Bake the knots at 350F for 20-25 minutes, until they are golden on top. Let them cool before removing them from the muffin tin.
   
10. While the muffins cool, whisk together the powdered sugar and lemon juice for the glaze.
11. Drizzle the glaze on top and sprinkle toasted almond slivers on top of each knot. Enjoy!