In a bowl add warm almond milk, melted butter, sugar, and whisk nicely.
Add some dry active yeast to the above mixture, mix well and let it rest for around 5 minutes.
Once the yeast gets activated, add 5 cups of flour and salt to the mixture and make a dough by mixing everything with a spatula. Cover with a plastic sheet and let the dough rest for around 1 hour at a warm corner
After one hour the dough will almost double in size. Punch it back, add remaining ½ cup of flour, knead and make a rectangular dough sheet with the help of a rolling pin. The sheet should be around ½ inch thick.
Spread a layer of softened vegan butter on the sheet, followed by brown sugar and then cinnamon powder.
Lift the edge of the sheet from one side and start rolling it.
Smoothen the roll with your hands and then cut equal sized swirls from that roll.
Nicely grease a cake pan with vegan butter and arrange the swirls inside it. Bake in a pre-heated oven at 180 degrees Celsius for around 25 minutes or till the swirls turn golden brown.
Once done, take out the cake pan and let the rolls reach room temperature.
To prepare the icing, add all the ingredients under icing in a bowl and mix until it becomes a smooth paste.
Pour the icing on top of cinnamon rolls. Serve warm with tea/ coffee.