Place yeast into a mixing bowl and mix together with water. Cover with a kitchen towel and allow to sit at room temperature for 5 minutes. The yeast mixture should be bubbly.
0.25 oz. yeast, ¼ cup water
Heat oat milk in a saucepan until it bubbles and then remove it from the heat. Add coconut oil and stir until mixture is incorporated. Allow mixture to cool to room temperature.
¾ cup oat milk, ¼ cup refined coconut oil
Use a stand mixer to mix the yeast mixture with 2 ¼ cup flour, ¼ cup sugar, and salt. Add the egg and oat milk/oil mixture and the remaining 1 cup flour, ½ cup at a time. Once the dough is incorporated and pulled together into a ball, place it on a lightly floured surface and knead until smooth (approximately 5 minutes).
3 ¼ cup all purpose flour, ¼ cup sugar, ½ teaspoon sea salt, 1 large egg
Cover the dough with a kitchen towel or damp paper towel and allow to rest for ten minutes. Mix brown sugar, cinnamon, and coconut oil in a small bowl.
½ cup brown sugar, 1 tablespoon cinnamon, ½ cup refined coconut oil
Roll the dough out into a long rectangular shape, about 12 inches on the long side. Spread the coconut oil, sugar, and cinnamon mixture onto the dough and roll up the dough. Cut the ends off to create a clean line if desired. Cut 12 equal slices using either kitchen shears or dental floss. Place rolls into a baking dish sprayed with coconut oil spray. Cover and allow to rise for about 30 minutes (cinnamon rolls should double in size).
Preheat oven to 375F and bake rolls for 20 minutes or until brown and bubbly. Allow to cool for about 5 minutes before adding glaze.