Preheat oven to 200 °C (392 °F) and line a baking tray with (non-stick) parchment paper
First of all, combine almond milk and apple cider vinegar. Whisk and leave to sit for 5 minutes. (It will look "like milk gone bad" but that's exactly what we need)
After 5 minutes, add in vanilla extract and melted coconut oil.
In another bowl, add all dry ingredients.
Add wet ingredients (step 2 and 3) to dry ingredients and mix until everything is combined. At this point it will be a soft dough.
Flour your counter and place your dough onto it. Knead and keep adding flour until the soft dough doesn't stick to your hands.
Roll into a rectangle (Around 1 cm in height). The dough shouldn't stick to the roller pin. If so, add more flour.
Spread softened vegan butter all over the surface of the dough. Then sprinkle with cinnamon and sugar mixture. Make sure you’ve gotten every little bit of your your dough covered with the cinnamon and sugar filling. You’ll want every little bite to have some of this deliciousness.
Spread raisins evenly on surface of the dough
Gently begin rolling the long edge of your dough. Jelly roll style. And we're rollin', rollin', rollin' (I know your singing now xD )
Seal both edges and cut into 8-10 pieces to form 8-10 cinnamon rolls. Use a sharp knife or dental floss. Some of the filling will fall out but it's ok
Place rolls on baking tray. Bake for 18 minutes or until golden.
While the cinnamon rolls are baking, make the icing by placing all ingredients in a blender/food processor, process until smooth
Frost the rolls while still warm. Let it cool down and enjoy!
Stays good for up to 4 days.
Baking time is dependent on the size of your rolls. It will take around 18 min
Reheat leftovers in a preheated oven (175° C; 347 ° F) for 2-3 minutes before enjoying. (or 15 seconds in the microwave)