(The basic dough recipe is leaned on the "Really Good Vegan Raisin Scones" on VegWeb.)
You will need a 9x9" baking pan and a large mixing bowl. Preheat your oven to 375 degrees.
To prepare the dough:[br] In a large bowl, mix together all the dry ingredients for the dough (flour, baking powder, salt, sugar, cinnamon, coconut). Cut in the cold shortening until the mixture forms crumbles. In a separate bowl, stir the water and vanilla into the soy yogurt. Add this to the large bowl and combine well. This will seem extremely dry at the beginning, but keep at it. Only add more water if you are absolutely certain you need more. You don't want your dough too sticky, you want it firm and workable. I start this with a spoon, but switch over to hands for the last bit of kneading.
Prepare the filling:[br] Melt the shortening. Stir in the other ingredients in order until you get a sticky mass.
To form the rolls:[br] Get yourself a dry, flat surface. Separate the dough into 9 parts. Take one part and pat it into a strip 2 inches wide by about 8 inches long. It will stick a little but if you work fast it won't be too bad. Spread the strip with a thin layer of your filling and roll up from one side. Place in baking pan. Repeat for the remaining 8 rolls.
Bake the rolls for about 20 minutes at 375 degrees, checking often, because everyone's oven is different and you don't want it to burn. Test with a toothpick for doneness. If it comes out relatively clean, your rolls are done.
To prepare the icing:[br] Whip the shortening into the remaining filling, adding powdered sugar as you go. Add the lemon juice and a bit of water if it's too thick for your liking. Add the granulated sugar and vanilla extract and whip until fluffy.
Take the rolls out of the oven and top them with the icing while still warm.
They are best when warm so either eat right away or heat up in the microwave before enjoying :)
Even my mom liked these, and she tends to be weary of vegan food!