In a medium bowl, combine non-dairy milk, lemon juice and vanilla extract. Place in the refrigerator until ready to use.
½ Cup Non-Dairy Milk, 2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir to combine.
2 Cups All Purpose Flour, ¼ Cup Granulated Sugar, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
Add the cold cubed butter into the flour mixture and using your fingers, work the butter into the flour until the butter is the size of small peas. See photo for reference.
8 tablespoon Vegan Butter, cut into ¼" cubes, cold
Pour the non-dairy milk mixture into the flour mixture and toss together with your hands until a rough dough is formed. It will look dry at first, but keep breaking the wetter chunks apart and it will come together.
Turn the dough out onto a lightly floured work surface.
Using your hands, press the dough into a rectangle. Then using a rolling pin, roll the dough out into an 11"x7" rectangle.
Use a pastry brush to coat the dough with melted butter.
1 ½ tablespoon Melted Vegan Butter
Add the cinnamon sugar filling to the dough and spread evenly.
Roll the dough toward you into a log shape.
The log should measure 12". If it doesn't, gently squeeze it with your hands until it is. Then cut the log into 8 evenly sized cinnamon rolls
Place each cinnamon roll into the muffin tin and gently press down to make sure its in the bottom of the tin.
Bake in a 375* oven for 19-21 minutes, turning halfway through. The tops of the cinnamon rolls should be lightly browned.