Make two flax eggs by combining 2 tablespoons ground flax seed and 6 tablespoons water. Let sit for at least 5 minutes before using.
In a large mixing bowl, dissolve yeast and sugar in warm water and milk. Cover and let sit for 5-10 minutes, or until yeast is fluffy.
Using a wooden spoon or stand mixer, mix in salt, oil, eggs, and cinnamon.
Add 1 cup of flour at a time, stirring with a wooden spoon or stand mixer until combined. When the dough has pulled together, turn onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. If using a stand mixer, continue mixing until the dough is smooth and elastic.
Lightly oil a large bowl, place dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm area for about 45 minutes, or until doubled in size.
In a small bowl, mix together cinnamon roll filling ingredients. Set aside.
Lightly grease a 9x13 baking dish. When dough is doubled in size, roll out into a large rectangle that is about 1 centimeter thick and 9x18 inches long. Pour cinnamon roll filling onto the dough, evenly distributing with a spatula.
Roll dough tightly into a log. Using scissors or sharp knife, cut the dough into 12 one inch wide pieces. Evenly space the rolls in a 9x13 or similarly sized baking dish.
Preheat your oven to 350F. Cover the cinnamon rolls with a damp cloth and let rise in the baking dish for another 15-20 minutes, until rolls having noticeably increased in size.
Bake for 30 minutes, until lightly golden.
Use a hand or stand mixer to combine softened butter, non-dairy milk, and powdered sugar, until a thick but spreadable glaze forms. Stir in the almond extract. Frost cinnamon rolls once they are completely cooled.
To store, refrigerate in an air-tight container and heat before serving for best taste. Freeze in air tight container for up to 3 months.
"Warm" water should be ~105-108F, a little hotter than a hot bath. Too cold means the yeast won't be activated and too hot means the yeast will die. You can usually get 10-12 cinnamon rolls from this dough, depending on how thickly you cut them. The above pictures are from a 10x10 inch pan, but a 9x13 inch or similarly sized will also work.