Mix the granulated sugar and cinnamon together - set aside
Separate dough into 4 rectangles
Firmly press perforations together.
Beat the vegan butter and then spread over the rectangles.
Sprinkle with Cinnamon Sugar.
Sprinkle 2 Tablespoons raisins on each rectangle.
Roll up from the shorter side.
Cut each into 5 rolls to make 20 rolls.
Place in an 8 by 8 inch Baking Pan as shown in the photos above.
Bake at 375 for 18 to 20 minutes.
While the rolls are baking mic the powdered sugar and almond milk together.
When the rolls are done take out of the pan and place on a wire rack.
Drizzle the icing back and forth in a cross hatch design.
Start off of the edge of the rolls and go across. It's done, sort of, fast. This gives you a nice pattern as seen in the photo below.