Preheat oven to 425°F and then make your dough.
In a large bowl, add your almond milk, orange juice, and vegan butter. Microwave on high for 1 minute, or until mixture is melted together.
Add the rest of the dough dry ingredients and then stir together with a spoon just until a dough starts to form. Use your hands to form the dough into a cohesive ball, and then knead dough for 1-2 minutes.
Roll dough out in 5x12 rectangle (does not need to be exact).
Now create your filling. Add all filling ingredients to a small bowl and beat together until a spread texture forms. Spread the filling evenly on top of the flattened dough.
Roll up dough into a giant spiral, using a typewriter motion with your fingers to ensure even rolling. Use dental floss or a sharp knife to cut 12 cinnamon rolls.
Place rolls in a circle pattern in greased skillet. Bake rolls at 425 degrees F for 10 minutes then 350 degrees F for 15 more minutes (can do longer if you like a more done roll - I like mine soft).
As the rolls are cooking, make your icing by adding all icing ingredients to a large bowl and beating together until a smooth icing forms. Refrigerate icing until the rolls are ready to be served.
Top the fresh baked cinnamon rolls with the orange icing, serve, and enjoy!