In a medium saucepan, heat almond milk, vegan butter, and sugar over medium heat until lukewarm, then sprinkle yeast on top and let it sit for 10 minutes.

Combine the yeast mixture with fine sea salt and all-purpose flour in a large bowl, stir until a sticky dough forms, cover, and let it proof for 1 hour.

Lightly flour a surface, turn out the dough, and knead while gradually adding flour for 5-7 minutes until smooth and elastic.

Roll the dough into a rectangle measuring approximately 18x11 inches and spread melted vegan butter on the surface.

Mix brown sugar and cinnamon, then sprinkle evenly over the melted butter on the dough.

Roll the dough into a tight log, slice into 11 equal pieces, and place in a greased 9-inch cake pan.

Cover the pan with a towel and let the rolls proof for 15 minutes while preheating the oven to 350°F.

Bake rolls for 25-30 minutes until lightly golden brown and fragrant.

Whisk icing sugar with almond milk until smooth and ready for drizzling.

Let the rolls cool for 5 minutes, then drizzle with icing and serve warm.