In a glass bowl or measuring cup warm the oat milk so it is about 105-115 degrees or until it feels like bath water.
Add in one tbsp of coconut sugar and yeast and stir gently. Let sit for 5-10 minutes until yeast is bubbly or foaming. (If that does not happen the yeast is dead and you need to try again)
In a separate large mixing bowl combine flour, salt, and 1/4 cup sugar of choice then set aside
In a smaller mixing bowl combine sour cream, melted butter, and coconut sugar. Once the yeast mixture is foaming add it to the wet ingredients and stir to combine
Slowly fold in the wet ingredients into the dry ingredients until well combined and dough becomes sticky
Now on the counter spread some flour and pour dough on top. Knead dough for 5-10 minutes adding a little bit of flour at a time if dough is sticky. Once finished form the dough into a ball and place in a greased mixing bowl covered with plastic wrap. Let the dough rise for at least an hour or until it doubles in size in a warm place. I put the oven 375 and let the dough sit on top of the stove to rise.
While the dough rises mix the cinnamon and sugar for the filling in a separate mixing bowl
On a floured surface dump the dough out of the large bowl and roll into a rectangle until the dough is about 1/2 inch thick.
Spread the softened butter over all the dough and then sprinkle the sugar mixture all over in an even layer
Start rolling the dough in a tight log starting with the long end and them place the seam down
Use floss to cut the rolls into 12 even pieces and place the rolls in a greased 9×13 dish then cover with saran wrap.
Let the rolls rise for another hour until they double in size. (I use the oven this time too) If you want to wait to cook them you can cover and place them in the fridge overnight and let them rise in the morning.
Preheat the oven to 375 if you have not already and let the rolls cook for about 20 minutes or until they become golden brown on the middle rack.
While they bake make the glaze. I put all ingredients in the food processor or whisk all ingredients together until it smooth. Start with 1 cup of powdered sugar and add in milk or sugar until desired taste and consistency.
I wait for a few minutes to let the cinnamon cool before pouring the glaze over so the glaze does not melt off
Keep leftovers tightly sealed at room temp for two days and then the fridge up to four days. You can warm them in the microwave
Notes
Nutrition facts calculated with monk fruit sweetener