Instructions

• Whisk warm non-dairy milk, yeast, and a teaspoon of the sugar in a large bowl. Rest for 5 minutes until lightly foamy.
• Stir in the remaining sugar, melted vegan butter, vanilla, and salt. Add flour gradually until a soft dough forms.
• Knead the dough on a lightly floured surface for 5 to 7 minutes, adding only enough flour to keep it from sticking.
• Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until noticeably puffy, about 45 minutes.
• Roll the dough into a rectangle about 1/4 inch thick. Brush with melted vegan butter, then sprinkle evenly with brown sugar and cinnamon.
• Roll the dough tightly from the long side and cut it into 14 even pieces with a sharp knife or unflavored dental floss.
• Arrange the rolls cut-side down in a greased baking dish, cover with a towel, and let them rise for 30 minutes.
• Heat the oven to 350°F. Brush the rolls with a little melted vegan butter and bake for about 20 minutes, until lightly golden.
• Whisk powdered sugar, maple syrup, and non-dairy milk into a smooth glaze. Cool the rolls for 5 minutes, drizzle, and serve warm.