Grease or parchment paper 2 round cake pans or a 9×13
On low heat, In a pan whisk together the almond milk, coconut cream & sugar. Stir until the sugar is dissolved. Let cool a little. If it is too hot, allow to cool slightly. It should be warm to the touch.
Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
Add the flour & the salt to the milk mixture and stir until well combined.
Cover the bowl with a towel and set in a warm place to rise for an hour until double in size.
Preheat oven to 350
Put the dough out onto a floured surface. Knead lightly, add more flour if it is too sticky.
Roll the dough into a large rectangle about 1/2 inch thick. Fix corners to be sharp even.
Mix all of the filling ingredients together and spread it over the dough.
Roll up the dough forming a log and pinch the seam closed. Place seam side down.
Cut the log in half, then divide each half into 7 evenly sized pieces about 1 1/2 inches thick.
Place rolls in pan, cover with plastic wrap or a towel and let rise in a warm place for 30 minutes.
Whisk icing ingredients together.
Remove cover from rolls, bake for 25-30 minutes.
Drizzle the icing evenly while they are still warm.
