Step 1

In a small saucepan add the milk, vegan butter and sugar. Bring to medium heat and whisk until lukewarm and the butter is melted. Pour into a large mixing bowl and sprinkle in the yeast. Whisk to combine, cover and let sit until foamy (about 10 mins).

Step 2

Add the salt and 2 ¼ cups of flour to the liquid and mix well with a spatula. Cover and proof for one hour, or until almost doubled in size. Add ½ cup more flour and knead into a plush ball.

Step 3

Sprinkle work surface with flour and roll the dough into a rectangle about ½ inch thick (mine was 18x11 inches).

Step 4

In a small bowl, mix together the brown sugar and cinnamon. Slather the dough with the soft vegan butter to cover and sprinkle with the sugar. With the long edge, roll up the dough into a log and cut into 11 equal pieces (about 4.5 cm wide).

Step 5

Pre-heat oven to 350F/180C. Grease a 9-inch cake pan with the melted vegan butter and transfer the rolls to the pan. (Place the larger rolls in the center and the smaller rolls around the outer edge. It's okay if there are gaps between the rolls, they will fill out in the second proof). Brush the tops with more melted butter. Cover and proof for 15 mins.

Step 6

Bake for 25 to 30 mins, or until the tops are lightly golden brown.

Step 7

In a small bowl, whisk together the icing sugar and milk. Drizzle over the rolls and serve.