Combine the milk, 1/2 cup coconut oil, and coconut sugar in a medium saucepan and heat over medium heat until heated through. Do not heat enough to boil, just until heated through.
In a large mixing bowl, combine the milk-yeast mixture with 4 cups of the whole wheat pastry flour and stir until just combined. The mixture will be sticky.
After 1 hour, remove the towel, and add the baking powder, baking soda, sea salt, and the remaining 1/2 cup flour. Using your hands, knead the dough and stir together to make dough go from semi-crumbly and powdery to smooth. This process of kneading the dry ingredients into the dough will take approximately 3-5 minutes.
Start preheating the oven to 375 degrees, and lightly grease a 9x13-inch baking dish with coconut oil. Set aside.
Take the remaining 1/4 cup coconut oil and pour over the rectangular dough. Spread until dough is completely covered with the oil.
Sprinkle the coconut sugar very generously over the entire surface of the dough. All the dough should be covered well.
Sprinkle the ground cinnamon over the coconut sugar, making sure to cover all the dough. Don't be afraid to go for it with the cinnamon - it's gonna be delicious.
Using a sharp knife or other tool (some people use dental floss - I use my handy dandy kitchen scraper, divide the log into 12 equal pieces. I start in the middle, then keep halving the two halves until there are 6 equal halves on each side, totaling 12 rolls.
Carefully, place the sliced rolls down flat into the prepared baking dish in 4 rows of 3 rolls. You may need to slightly shape the rolls back into circles after slicing them.
Cover the baking dish again with the kitchen towels and let rise for an additional 20-30 minutes.
While the rolls are in the oven, make the frosting.
Combine the greek yogurt, syrup, and extracts in a large mixing bowl, and stir to combine.
Remove the rolls from the oven and, while still hot, pour the frosting over the rolls and spread evenly.