Warm the almond milk, margarine and sugar in a pan until the sugar has melted, allow to cool slightly. Mix the flour, salt and yeast in a bowl, add the almond milk mixture, knead to form a soft, smooth dough. Cover the dough and leave to rise for approx. 2 hrs. until doubled in size.
Mix the cream cheese, sugar, icing sugar and lemon zest. On a lightly floured surface, roll the dough out into a rectangle. Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 3 cm slices using a bread knife, place in the prepared tin, cover and leave to rise at room temperature for a further 30 mins.
Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly.
Mix the margarine, icing sugar, lemon zest and salt, spread on top of the buns and leave to cool on a rack.