In a small bowl, combine the the lukewarm almond milk, sugar, yeast and 2 tbsp flour. Whisk lightly until no flour clumps remain and leave to stand for ~5 minutes.
Add the rest of the four and the salt to the bowl of a stand mixer. Add the yeast mixture and start kneading the dough with the dough hook attachment. When the dough starts coming together, but there is still some flour left, add the coconut cream.
Leave the dough to knead for at least 15 minutes. The final dough should be slightly sticky.
Transfer the dough into a lightly floured bowl, cover the bowl with cling film, and allow the dough to proof/rise for about 1 hour at room temperature, or until doubled in volume.
For cinnamon filling:
In a small bowl, mix together the sugar and cinnamon. (The exact amounts depend on how sweet and cinnamony you want your cinnamon rolls to be.)
Assembly and baking:
Prepare a round 11-inch (28 cm) baking pan (or a 11 x 11 inch square one) by lightly greasing it with coconut oil.
After the dough has doubled in size, transfer it to a lightly floured surface and roll it out into a roughly 18 x 9 inch rectangle. (Don't fuss too much if you don't get these exact dimensions.)
Spread 2 - 3 tbsp coconut cream over the dough and sprinkle the cinnamon sugar on top. Then gently rub the cinnamon sugar into the cream – this will prevent it flying everywhere when you roll up the dough.
Roll up the dough tightly (length-wise) so that you get an (approximately) 18 inch roll. Place the seam side down and cut ~1.5 inch (~3 - 4 cm) thick slices using floss or a very thin thread. I don't recommend using a knife, as this will flatten the cinnamon roll pieces while you cut them.
Place the cinnamon rolls into the greased baking pan, leaving a bit of space between them.
Cover the baking pan lightly with a tea towel or cling film, and leave to rise for 30 minutes - 1 hour.
Pre-heat the oven to 355 ºF (180 ºC).
Bake the vegan cinnamon rolls in the pre-heated oven at 355 ºF (180 ºC) for 25 - 30 minutes until golden brown on top.
Allow to cool slightly.
Mix together the powdered sugar and coconut cream. If the frosting is too thick, add a splash of almond milk.
Drizzle the frosting all over the still slightly warm cinnamon buns.
The vegan cinnamon rolls are best eaten on the day they are baked, but they keep well in a tightly closed container in a cool dry place for about 2 - 3 days.
Note 1: I haven't tried this recipe with a gluten free flour blend, so I can't guarantee success if you decide to substitute plain flour for gluten free flour.
Recipe by The Loopy Whisk (www.theloopywhisk.com).