In a large bowl, mix the warm almond milk with the active dry yeast and a pinch of sugar.

Add the melted coconut oil, granulated sugar, vanilla extract, and salt to the yeast mixture and stir until well combined.

Gradually incorporate the all-purpose flour into the wet mixture.

Transfer the dough to a floured surface and knead it for about 5 minutes.

Place the dough in a greased bowl, cover it with a towel, and let it rise for 1 hour in a warm spot.

Once risen, roll the dough into a rectangle about 1/4 inch thick.

Spread melted coconut oil over the dough, then sprinkle with brown sugar and cinnamon.

Carefully roll the dough tightly from one edge to the other, then slice into 12 equal rolls and place them in a greased baking dish.

Let the rolls rise again in the baking dish for 30 minutes.

Preheat the oven to 350°F (175°C) and bake the rolls for 25 minutes.

To prepare the icing, mix the powdered sugar with 1 tablespoon of almond milk and drizzle it over the warm rolls.