Roll out the dough into a large rectangle. Brush evenly with almond milk.

In a bowl, combine confectioners’ sugar with cinnamon and generously sprinkle evenly over the almond milk.

Roll the dough into a tight log, pinching the ends shut. Cut into 12 portions and place cut-side down into a greased nine- by 13-inch baking dish, cradling so none of the filling falls out. Leave some space in between them for the buns to rise.

Preheat the oven to 350 degrees Fahrenheit. Allow to rise 20 minutes then bake for 30 minutes, uncovered. Allow to cool completely before glazing.

Mix the confectioners’ sugar with the oil and a few tablespoons of boiling water.

Mix well, pressing against the side of the bowl to remove any clumps of confectioners’ sugar if necessary. Mixture should be thick as honey. If too runny, add confectioners’ sugar a bit at a time. If mixture is too stiff, add boiling water a bit at a time.

Pour into a Ziploc freezer bag, snip a corner and drizzle the glaze over the cinnamon buns in back and forth motions.