Grease an 8x11 or 9x13-inch baking dish.

In a small bowl, mix warm water, yeast, and sugar. Let it sit for 5 minutes until the yeast becomes foamy.

For the dough, combine melted coconut oil, almond milk, sugar, and salt in a medium bowl. Add the yeast mixture and stir. In a large bowl, place the flour, add the wet ingredients, and stir until combined. The mixture will be sticky. Knead it on a floured surface for 3 to 4 minutes until smooth, adding more flour if needed. Form it into a ball.

Brush a large bowl with coconut oil, place the dough inside, cover with plastic wrap, and let it rise in a warm place until doubled in size (about 1 hour).

For the filling, mix brown sugar and cinnamon in a small bowl.

Punch down the dough, roll it out on a floured surface into a 20x14-inch rectangle. Brush with 2 tablespoons melted coconut oil and sprinkle with the cinnamon sugar, leaving a 1/2-inch border.

Starting from one short end, roll it tightly into a log, then cut into 12 rolls. Place them in the baking dish, cut-side up, cover, and let them rise for 1 hour.

Preheat the oven to 350°F.

For the glaze, whisk together powdered sugar, 3 tablespoons almond milk, and vanilla until smooth. Adjust thickness with more almond milk if needed.

Bake the rolls for 25 to 30 minutes or until lightly golden. Let them cool for 10 minutes, then drizzle with glaze before serving. Enjoy your homemade cinnamon roll delight!