Love these so much! They are quick to prep and a go-to option for a weekday breakfast. I make half the recipe because there are only 2 of us (so 3 cinnamon rolls total). I have a dairy allergy, so we sub vegan butter and non-dairy milk in this recipe.
I make the rolls (but don't bake) the night before. In the morning, I pull them out while the oven preheats. Bake with foil for the first 10 minutes, then continue to bake for 30 more minutes (total of 40 mins). While they're baking, I make the icing. Once they're out of the oven, I glaze and serve.
Coming back to add that I have now tried to sub the butter with coconut oil, and it works great as well!
