• Begin by mixing the flax egg together and set aside.
• In a small container combine the vegan butter and almond milk together and heat for about 1 minute, stirring halfway through. At the conclusion of this process, the liquid should feel like warm bath water. Not piping hot (if too hot it could kill the yeast)!
• In a large bowl, mix together the flour, yeast, sugar, and salt. Next add in the almond milk+butter combination along with the flax egg and water. Mix together until sticky. 
• Place the dough on a floured work space in order to knead for a bit until you've got a smooth ball of dough. 
• Place the ball of dough in a bowl covered with a paper towel or clean dish towel and let sit for about an hour until it's doubled in size.

Filling

• Combine all filling ingredients except the  melted butter and set aside. 

Assemble the Rolls

• Preheat oven to 375.
• Transfer the dough from the bowl back to the floured work space. Roll the dough out into a rectangle until it's about 1/4 inch thick. Scatter the dried cranberries all over the dough then press them in gently using a rolling pin. Brush the dough with the melted butter.
• Evenly spread the filling mixture all over the dough.
• Starting with the end closest to you, roll the dough as tightly as you can until you have the dough in a log shape. Cut them into pieces that are 1.5-2 inches thick. 

  Note- when I tried to roll it all together, it wasn't as tight as I wanted, so after cutting them I re-rolled them. 
• Place each roll in a lightly greased baking dish and bake for 30 minutes or until golden brown.

Frosting

• While the cinnamon rolls are baking, whisk together the ingredients for the frosting and set aside until rolls are done. 
• Once the rolls have finished, let them cool for about 10 minutes then top the rolls with the frosting. Serve immediately and enjoy!