In a small mixing bowl, whisk together 1/2 cup warm water and maple syrup. Add yeast to bowl and let sit to activate yeast.
In a large bowl, whisk together flours, cinnamon and salt. In another bowl, whisk together almond milk and 1/4 cup coconut oil.
Pour almond milk mixture into dry ingredients. Add yeast mixture and stir to combine. Knead dough about 10 minutes. Place dough in large bowl, cover and let rise in a warm area until it doubles in size, about 1 hour.
Roll out dough into a 9”x18” rectangle. Trim the sides so that they are even and as straight as possible. Spread walnut and date mixture evenly over dough. Roll into a cylinder and, using a bread knife, gently cut into 12 discs.
Coat rectangular baking dish with remaining 2 tablespoons coconut oil. Place discs in dish and bake at 350 degrees for 30 minutes. When about 10 minutes remain, whisk together glaze ingredients, remove rolls from oven and brush glaze over rolls. Return to oven and bake for another 10 minutes or until lightly browned on top and firm to the touch.