Overnight Vegan Cinnamon Rolls

Combine almond milk and margarine for dough in a large microwave-safe bowl; microwave on high power for 1 1/2 minutes.

Combine water and egg replacer in a bowl; mix well. Let sit for 1 minute to thicken.

Meanwhile, add sugar and yeast to the warm milk mixture and stir to combine. Mix in egg substitute. Add 3 cups flour and salt; mix with your hands until well combined. Add more flour (up to 1 cup) and knead until dough is no longer sticky. Cover bowl with a towel and let rest in a warm place for 1 hour.

Punch down dough and roll on a lightly floured surface into a 12x16-inch rectangle.

Spread melted margarine over the dough and sprinkle with sugar and cinnamon; smooth filling ingredients with a spoon. Starting at the long edge, roll dough into a log and cut into 12 rolls. (For bigger rolls, roll from the short edge.) Place rolls in a greased pan, cover with plastic wrap, and refrigerate for 8 hours to overnight.

Remove rolls from the refrigerator, uncover, and allow to warm for 30 to 60 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Bake rolls in the preheated oven until golden brown, about 30 minutes.

When rolls are almost finished, mix confectioners' sugar, water, and vanilla for glaze in a bowl. Spread on warm rolls.