Here's the Vegan Cinnamon Rolls recipe I promised to post. These are really good! I got this recipe from veganbaking.net but have modified it slightly and simplified the instructions.

Dough:

3 Tablespoons water

1 tablespoon golden flax meal

1 cup + 2 Tablespoons warm water

2 1/2 teaspoons active dry yeast

4 1/2 cups all purpose flour

1/2 cup sugar

1/3 cup Regular Vegan Butter or vegan margarine (I used Nuttelex but I don't know if you have that in the US), melted

1 teaspoon salt

Filling:

3/4 cup + 2 Tablespoons brown sugar

1/4 cup Regular Vegan Butter or vegan margarine, softened

2 Tablespoons maple syrup

2 1/2 teaspoons cinnamon

1/2 cup walnuts (I use pecans), chopped

1/4 cup white raisins

Whisk together the 3 Tablespoons water and flax meal.

Whisk together the warm water and yeast and leave to sit for about 10 minutes.

Whisk together the first four filling ingredients.

Place flour into a bowl. In another bowl, whisk together the sugar, melted vegan butter and salt, then add the flax meal mixture and the activated yeast mixture and combine well. Add the wet ingredients to the flour and mix until it forms a ball. Knead on a lightly floured surface for 5-10 minutes until firm and smooth. Place into an oiled bowl, cover and rest in a warm place for an hour or until doubled. Knead again for about 30 seconds and allow to rest for 10 minutes.

Roll dough into a rectangle 16" x 20". Spread the filling mixture evenly over the dough and sprinkle with nuts and raisins. Roll the dough jelly roll style from the shorter side so that your resulting roll is 16" long. Cut into 12 evenly sized slices with a sharp knife and place slices close together in a lightly greased baking dish. Cover with plastic wrap and allow to rise in a warm place for an hour. Preheat the oven to 400F/200C.

Bake rolls for about 15 minutes, until golden.

Ice while warm with Vegan Vanilla Icing if you like, but I didn't.

Vegan Vanilla Icing:

2 cups powdered sugar
¼ cup refined coconut oil
2 Tablespoons non-dairy milk
1 teaspoon vanilla extract
1 pinch salt

Place all ingredients in a food processor, process until smooth and use immediately. It will solidify after an hour or so. Heat it in the microwave for about 30 seconds to liquefy again before drizzling or piping it over your finished baked goods. It will keep in the refrigerator in a covered container for up to two weeks.

This recipe makes a little over 3/4 cup of Vegan Vanilla Icing.