For The Dough For The Filling For The Glaze

For The Dough

1. In a shallow bowl, whisk together the flaxmeal and water. Set aside while you prepare the other ingredients. It will thicken and gel to form an egg-like consistency.
2. In a separate large bowl, whisk together the sugar, flour, instant yeast, and salt.
3. Now, in this bowl, mix in the oat milk, melted butter, and soaked flaxmeal. Combine using a heavy spoon or a mixer. Knead the dough, either in the bowl or on the counter, for a few minutes until it's smooth and elastic. Cover the dough in a bowl and let it rise for 2 hours.

For The Filling

1. Combine all of the filling ingredients. Set aside.

For The Rolls

1. Place the dough onto a lightly floured work surface. Roll out the dough until it's about half an inch thick or into a 12-inch by 18-inch rectangle.
2. Spread the filling mixture evenly over the dough, leaving about a half-inch void on one of the long ends.
3. Start from one of the long sides of the dough, begin to carefully roll up the dough, making sure it's tight. Once you've finished rolling, place the dough seam-side down.
4. Using butter or spray oil, grease a 9-inch by 13-inch glass baking dish.
5. Use a sharp knife to cut the dough into 12 equal pieces.
6. Put the rolls into the prepared baking dish. Cover them and refrigerate overnight or let rest on the counter for 2 hours before baking.
7. If refrigerated, remove the rolls and let them warm at room temperature for an hour while preheating the oven.
8. Preheat the oven to 190°C/375°F.
9. Bake uncovered for 20-25 minutes until the rolls are lightly browned on top. Remove from the oven and place the pan on a wire rack to cool.

For The Glaze

1. Whisk together the glaze ingredients while the rolls cool. Add more non-dairy milk for a thinner glaze or less for a thicker one.
2. Drizzle or spread the glaze over your cinnamon rolls and enjoy!