In a large mixing bowl, combine the warmed plant-based milk, melted vegan butter, sugar, and salt. Sprinkle the yeast over the mixture and let it sit for 5 minutes until frothy.
Gradually add the flour to the yeast mixture, stirring until a sticky dough forms. Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it into a rectangle approximately ½ inch thick.
Spread the softened vegan butter evenly over the rolled-out dough. In a separate bowl, mix together the brown sugar and ground cinnamon. Sprinkle this mixture over the buttered dough, ensuring even coverage.
Starting from one long edge, tightly roll the dough into a log. Using a sharp knife or dental floss, slice the log into 12 equal-sized rolls.
Remove the cinnamon rolls from the oven and let them cool for a few minutes. Drizzle the glaze over the warm rolls, allowing it to cascade down the
In a small bowl, whisk together the powdered sugar, plant-based milk, and vanilla extract until smooth and creamy.
Preheat the oven to 375°F (190°C). Once the rolls have risen, bake them for 25-30 minutes until golden brown and cooked through.
Place the cinnamon rolls in a greased baking dish, leaving a little space between each roll. Cover the dish with a kitchen towel and let the rolls rise for an additional 30 minutes.
