For the Dough: Heat the almond milk and vegan butter in 20-30 sec increments until warm (not hot or it will kill the yeast). Allow it to cool if needed. Add in the yeast and cane sugar, stir and let it activate.
Once the yeast is activated, pour it into a large mixing bowl with 2 cups of flour, slowly adding more if needed. The dough should be sticky. Knead lightly until a ball is formed, being careful not to over mix. Coat mixing bowl with oil and put the ball back in. Cover with saran wrap and allow it to rinse in a warm place until 2x in size.
In the meantime, prepare the filling. Combine all ingredients in a blender or food processor and pulse until smooth.
Once the dough is ready, roll into a thin rectangle on a lightly floured surface. Spread the filling in an even layer, covering all of the dough. Starting from the long end, tightly roll the dough into one long log.
Slice into 9 even rolls.
Transfer the rolls to a prepared baking dish, cover again and allow it to rise for another 30 mins.
Preheat the oven to 350°.
Brush the melted butter on top of the cinnamon rolls.
Bake for about 30 mins or until lightly golden brown.
While the rolls bake, prepare the icing: Combine all ingredients in a blender and blend until smooth.
Allow the cinnamon rolls to cool before serving with icing, and enjoy!