This recipe is a riff off my regular, dairy-friendly cinnamon roll recipe. I developed it after my newly vegan sister requested cinnamon rolls for her birthday. The process was much easier than I expected and not at all intimidating. If I hadn't made them myself, I never would have known they were vegan. —Sabrina Sucato
In a small bowl, mix warm water and one teaspoon of granulated sugar. Sprinkle in the yeast and let stand for two minutes. Swirl together and let stand until foamy, about five minutes.
Use cooking spray to grease the inside of a large bowl. In another large bowl, combine flour, 1/2 cup granulated sugar, and salt. Make a well in the center and pour in yeast mixture, 2 egg replacements, and warm nondairy milk. Slowly mix until the dough comes together.
Place dough on a heavily floured counter and knead until smooth, about 10 minutes. Place the dough into the pre-greased bowl and turn to coat on all sides. Cover the bowl with a towel and set in a warm, draft-free place to rise until doubled in size, about 1 1/2 hours. I recommend putting the dough inside the oven with the oven light on for this.
In a small bowl, mix 3/4 cup brown sugar, 2 tablespoons oil, and corn syrup. Spread the mixture onto the bottom of a rectangular baking pan.
In a small bowl, mix the remaining 3/4 cup brown sugar and cinnamon.
Punch down the dough and roll into a large rectangle (about 10 x 18"). Brush lightly with oil and sprinkle on the cinnamon sugar mixture. On the longest edge, roll dough tightly into a cylinder.
Cut the dough into 14-16 rounds, depending on how big you want the rolls to be. Place the rounds in the pan. They can touch, but should not be too squished together.
Cover the rolls and let rise until doubled, about an hour.
Preheat the oven to 350 Fahrenheit. Brush the rolls lightly with oil. Bake until golden brown, about 30 minutes. I always cook mine slightly under the recommended time so they don't get too crispy.
Remove pan from the oven and flip immediately into another pan. Let cool slightly and break apart to serve. Enjoy!