In a large bowl, combine the coconut sugar, yeast and non dairy milk. Let it sit for 15min until it starts to foam.
Add the oil, mix, then add the dry ingredients (add the flour slowly, you may not need all of it) and stir to combine.
Knead the dough for a few minutes. If it’s crazy sticky, sprinkle in more flour and continue to knead until smooth and only slightly sticky. Form into a ball, place in a bowl, cover with a tea towel and let it sit for 30min.
After 30min, take your dough and place in on a large, flat, floured surface. Use a rolling pin to roll it out into a large rectangle, roughly 12×10.
In a bowl, mix together all of the filling ingredients.
Starting at one of the long sides, start rolling your dough into a long tube shape. Once you reach the end, pinch the dough together to help create a seam.
Spoon mixture onto the rolled out dough, spreading it out towards the edges. Leave a small gap on either of the long sides.
Use a serrated knife to cut the roll into 9 pieces.
Place each piece into a greased pan (round or square). They will expand when they cook so leave a little room between each one. Let rise for 15min.
Preheat the oven to 350F and cool the rolls for 25-30 minutes.
Combine icing ingredients. Use a spoon to drizzle/pour the icing over the cinnamon rolls. I like to do this while they are still quite warm so that it melts and seeps through the cracks but if you want a thicker icing, wait until the rolls cool.