In a medium saucepan, gently heat the non-dairy milk, coconut oil, and 2 tablespoon sugar until the oil is just melted and the sugar dissolved. Don't let it get too hot--it should feel just barely warm to the touch.
Transfer the milk mixture to a mixing bowl. Sprinkle the yeast over the top and allow it to activate, about 10 minutes.
Add the salt and mix.
Add flour to the yeast mixture 1/2 cup at a time, stirring as you go, until it's too thick to stir. Remove from the bowl and kneed on a floured board for a couple minutes. The dough may be a bit sticky.
Put the dough in a greased bowl and cover with plastic wrap (or a showercap!). Allow to rise until doubled--about an hour or a little more.
When the dough has risen, roll it out on a floured board into a rectangle. The dough should be about 1/4 inch thick.
Melt the vegan butter. Brush some onto a 9 x 13 inch baking pan, and onto the rolled out dough. Use about 1/2 of the butter.
Sprinkle the dough with the 1/4 cup of sugar, then sprinkle the cinnamon over the sugar.
If you're using raisins, distribute them evenly over the cinnamon and sugar.
Starting at the bottom edge of the dough rectangle, roll the dough tightly. Pinch the edge of the dough to form a seam. You'll have a kind of dough log.
With a serrated knife, cut the dough into 12 rounds.
Place the rounds into the buttered baking dish. Leave some space between the rolls. Brush them with the remaining melted butter.
Cover the pan with plastic wrap and place the pan on top of the oven. Set the oven to 350 degrees (F). This gives the rolls a nice warm place to rise while the oven heats.
When the oven is hot, remove the plastic wrap and bake the rolls for 25-30 minutes. They should be just starting to brown. If you like your cinnamon rolls slightly crunchy on the outside, let them brown a little longer.
Remove the rolls from the oven and allow them to cool slightly. If you're using a glaze, pour it over the rolls while they're still warm.