instructions
Prepare yeast dough as described in the cinnamon rolls recipe, and add poppy seeds to step 2. For extra lemon flavor add 1 tsp of lemon zest to the dough.
Once dough has rested and doubled in size, roll it into a large rectangle, spread it with vegan butter, and sprinkle it with the lemon sugar mix.
Roll rectangle into a log, and divide it into 6 large, 9 medium sized or 12 mini rolls. (I made 12 mini rolls).
Place the rolls in a greased baking dish, and let them rise for another 30 minutes.
Preheat oven to 350 F, and bake the rolls for 22-25 minutes until lightly golden.
Whisk together powdered sugar and lemon juice for the icing (use less juice for a thicker icing, more for a thinner one), and drizzle it over the cooled down rolls.
Enjoy!
