1-2Tbspyogurtplain or vanilla, or substitute soy yogurt
Heat almond milk and 3 Tbsp of the butter in a saucepan until lukewarm (not boiling!), or heat in microwave in 30 second intervals. Transfer to a large mixing bowl then sprinkle in yeast. Allow yeast to activate for about 10 minutes, then add sugar and salt.
Slowly stir in flour until completely combined. As the dough gets thicker, move it to a clean, floured surface and kneaded until dough has an even consistency.
Coat a clean bowl with oil then place the ball of dough in, covering the bowl with plastic wrap. Let sit in a warm area for 1-2 hours or until dough has doubled in size.
On a floured surface, roll or stretch dough into a thin rectangle, about 10 x 14 inches. Brush dough with remaning butter (melted).
In a seperate bowl, mix cinnamon, brown sugar, and a pinch of salt. Sprinkle over the dough evenly.
Gently and tightly roll dough from the widest edge of the rectangle, then mend the seam with a touch of water.
To cut the rolls, a string of floss works best. Work a string of floss under the rolls (a partner may be helpful for lifting the roll). Cross your hand in opposite directions over the roll, almost like you were going to tie a knot, to make a clean cut. Each should be about 1 inch wide.
Place each roll on a greased cookie sheet and cook at 350 degrees F for about 25 minutes.
Mix all icing ingredients together, adding more or less almond milk to your taste and desired consistency. Pour or spread over hot cinnamon rolls.