Prepare the vegan challah bread dough and allow to rise for two hours. The dough will not necessarily double in size after the first rise, and that is okay!
When there is 10-15 minutes left on the rise, prepare your cinnamon roll filling. Mix the coconut oil, cinnamon, and brown sugar together in a bowl until well combined.
Once the first rise is completely, roll the dough into a large, thin rectangle, approximately 14" x 22"
Spread the cinnamon mixture over the dough, leaving a 1" border all the way around the dough. This will allow you to seal the edges of the cinnamon rolls once you form a log.
Starting at the long edge, roll the dough rectangle into a tight log. Press the exterior, uncoated end of dough down to seal the roll.
Slice the log into 12 to 15 rolls with a serrated blade, depending on how large or small you prefer your rolls to be. The cinnamon rolls pictured were sliced at 1 inch thickness, yielding 15 cinnamon rolls.
Place the rolls in a 9x13 glass dish lined with parchment paper.
Transfer the dish to a warm spot in your kitchen and leave to rise for an additional two hours. The rolls will expand significantly.
Optional: brush the rolls with 'egg wash.'
Bake for 18-20 minutes, or until the rolls are lightly golden.
While the rolls are baking, prepare the vanilla glaze: whisk powdered sugar, nondairy milk, and vanilla extract together in a bowl until well combined.
Allow the rolls to cool in the pan for fifteen minutes before drizzling with vanilla glaze.
You can eat these immediately, or microwave individual rolls for 30 seconds each to reheat.