Instructions

1. 1

   Activate the yeast

   In a large bowl, combine warm water, granulated sugar, and yeast. Stir gently and let sit for 5 minutes until foamy.

2. 2

   Make the dough

   Add plant milk and 1/3 cup oil to the yeast mixture. Add flour and salt, stirring until a shaggy dough forms. Knead in the bowl for about 5 minutes until smooth (dough will be soft and slightly sticky).

3. 3

   First rise

   Cover the bowl with a kitchen towel and let the dough rise in a warm spot for 1 hour, or until doubled in size.

4. 4

   Roll and fill

   Punch down the dough and turn it out onto a lightly floured surface. Roll into a 16x12 inch rectangle. Brush the entire surface with the 1/4 cup oil, then sprinkle evenly with the cinnamon-sugar mixture.

5. 5

   Shape the rolls

   Starting from one long edge, tightly roll the dough into a log. Cut into 12 equal pieces (about 1 1/4 inches each). Place cut-side up in a greased 9x13 inch baking pan, spacing them evenly.

6. 6

   Second rise and bake

   Cover the pan with a towel and let the rolls rise for 30 minutes, until puffy and touching each other. Preheat your oven to 350 F. Bake the rolls for 25 minutes, until golden brown on top.

7. 7

   Ice and serve

   While rolls bake, whisk together powdered sugar, 2 tbsp plant milk, and vanilla extract until smooth. Let rolls cool for 5 minutes, then drizzle with icing while still warm. Serve immediately for the softest, gooiest texture.