In a medium saucepan, whisk together 1 cup of almond milk, 1/4 cup of vegan butter, and 1/4 cup of sugar over medium heat until warm and the butter has melted, about 3-5 minutes. Remove from heat and stir in 2 teaspoons of active dry yeast. Let it sit for about 10 minutes until frothy.

Transfer the mixture to a large mixing bowl. Stir in 1 teaspoon of fine sea salt and gradually add 2 ¼ cups of all-purpose flour, mixing until fully combined. Cover with a towel and let it rise for about 1 hour until doubled in size.

Sprinkle a clean surface with flour and turn the dough out onto it. Gradually add up to 1/2 cup of the remaining flour while kneading for about 5-7 minutes until soft and barely sticky.

Roll the dough into a rectangle approximately 18x11 inches and 1/2 inch thick on a floured surface.

Spread 1/4 cup of softened vegan butter over the rolled dough and sprinkle 1 cup of brown sugar and 2-3 tablespoons of cinnamon over it. Press lightly into the butter.

Roll the dough tightly into a log and slice into 11 pieces. Place cut-side up in a greased 9-inch round cake pan.

Cover the pan and let the rolls proof for another 15 minutes at room temperature.

Preheat your oven to 350°F (180°C) while the rolls are proofing. Bake for 25-30 minutes until golden brown.

Combine 1 cup of icing sugar with 2-3 tablespoons of almond milk to achieve a smooth consistency. Drizzle over warm rolls before serving.