Cinnamon Roll

1. In a medium bowl, mix flour and coconut yogurt. Knead with your hands until everything is well incorporated. If the dough is too sticky, add a little flour in increments until it no longer sticks. The amount of extra flour you will use depends on the yogurt, but we used about 1 Tablespoon extra.
2. On a lightly floured surface, flatten the dough into a 20 x 30 cm rectangle, using your hands or a rolling pin. 
3. If using solid butter, heat it in the microwave until melted but not bubbling. If using spreadable butter, use as-is. Spread vegan butter (spreadable or melted butter) on the rectangle, and top with sugar and ground cinnamon.
4. You now have a rectangle of butter and cinnamon-sugar-covered dough on your work surface. Slice the rectangle in half, along the long edge, so you end up with two long, skinny strips. Begin with one strip, and roll keeping the sugar and cinnamon on the inside. When the first strip is rolled up, place it on the second strip, and roll that into the cinnamon roll too.
5. Grease a ramekin with butter, oil or cooking spray. 
6. Place the rolled-up cinnamon roll dough in a ramekin and bake at 180° C for about 30 minutes, until the top begins to brown.

ICING

1. When the cinnamon roll is ready, prepare the icing by mixing the powdered sugar and almond milk in a small bowl. 
2. If you'd like to make cream cheese frosting, mix the cream cheese in now (optional). 
3. Pour over cinnamon roll and enjoy!