In large mixing bowl combine 1-1/2 cups of the flour, sugar, salt and yeast. Form a hole in the center of the flour mixture. Warm the almond milk in the microwave about 30-40 seconds, or until lukewarm to the touch. Whisk egg into the milk mixture and pour into the hole you created in the flour mixture. Stir until well combined. Gradually add remaining flour 1-1/2 cups until dough becomes soft and pliable. Knead dough 5-10 minutes, using remaining 1/4 cup of flour to work into dough if needed while kneading. Place dough aside in glass bowl that has been sprayed with cooking spray. Set in warm, draft free spot, cover with a kitchen towel and let rise until doubled in size.

To make the filling place the butter, rhubarb, rasberries, and sugar in heavy bottomed sauce pan. Bring to a slow simmer and simmer until rhubarb mixture begins to thicken. Turn off heat and set aside to cool.

Punch dough to deflate and turn out onto lightly floured board. Roll out dough into a large rectangle (about 10 x 14). Spread about 1 cup of cooled raspberry rhubarb sauce over dough, leaving about 1 inch around all edges. Be careful not to spread too much filling over dough as it will seep out when rolling up.

Roll the dough up tightly from the long end. Cut into 12 rolls and place in 9x13 baking dish (glass is preferred). Let rise about 1 hour or until doubled in size. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Do not overbake.

Remove from oven and let cool about 10 minutes. You can make your glaze while the rolls are cooling. Stir together the melted butter, 1-1/2 cups of the powdered sugar, vanilla, salt and almond milk until smooth. Add remaining powdered sugar and stir until smooth adding more powdered sugar or milk as needed to bring frosting to spreading consistency.