1. Warm the almond milk gently to a temperature between 95-105'F.  [I microwaved it for 40 seconds] Pour the warm almond milk into a large mixing bowl and sprinkle in the yeast and just a dash of your measured sugar.  Whisk gently and lt it sit for 5-10 minutes.  It should become bubbly or foamy.  If it doesn't then your yeast is not active and shouldn't be used.

2. Add the remaining sugar, eggs, plant butter, salt and 2 cups flour.  Mix until combined.  (You can use dough hooks on a mixer if you like).  Add two more cups of flour and mix until combined.  

3. Bring the dough together with your hands, adding the rest of the flour as needed to create a dough that is a little bit sticky but still workable.  Knead the dough for about 5 minutes. 

4. Place the dough in a large bowl, lightly cover and let rise in a warm place for about 1 hour.  Dough should double in size.

5. While the dough is rising, make the cinnamon filling.

6. Place the brown sugar, plant butter, cinnamon and vanilla in a microwave safe mixing bowl and mix with a spoon or fork until combined.  Set aside until dough is ready.

7. Once dough rises, punch the dough down and let it sit for 5 minutes.  While it sits, grease a 9x13 inch pan and sprinkle a large, flat work surface with flour.

8.  Put the dough onto your workspace, and roll the dough out into roughly an 18-20 inch rectangle.  I start by pushing the dough into a rectangle with my hands then rolling it out with a rolling pin.  You want the dough to be relatively thin.  

9. Heat the cinnamon filling in the microwave for about 10 second.  Stir and spread evenly on your dough leaving about a 1 inch border on the far edge.

10.  Starting with the dough edge closest to you, roll the dough up as tightly as possible and press the end into the roll to seal it tightly.

11.  Press the ends of the log in a little bit to even out the rolls.  With a butter knife, make s slight indent into the middle of the roll.  Then do again on each side to make it into 1/4ths and then divide each 1/4 in half.  This should yield 12 rolls that are about 1 inch each.  After making the indentations, slice the roll.

12. Place the rolls into the greased baking dish.  Lightly cover and place the dish in a warm place.  Let it rise for 45 minutes or until almost doubled again.  

13.  Preheat oven to 350'F, and once heated, bake the rolls for 20 minutes or until a meat thermometer inserted into the center roll reaches about 180'F.  

14.  While the rolls bake, make the dairy free icing.

15.  In a mixing bowl, combine the plant butter and vanilla until creamy.  Add in the powdered sugar and blend in with mixer on low.  Add almond milk and mix in on low, then once combined turn the mixer up and beat until lightly whipped and thick consistency.

16.  Once you have removed the cinnamon rolls from the over, let them cool for 10 minutes.  Slather the entire pan of rolls with the icing while still warm.  If you want to store leftovers, keep the icing separate and spread when serving.