In the meantime, melt the vegan butter over low heat. Add the coconut sugar, coconut syrup and cinnamon and stir to a syrupy, viscous mixture. Stir in chopped nuts and raisins if desired.
Once the dough volume has doubled, it can be rolled out on a well-floured working surface to a large rectangle, about 1 cm thick.
Then spread the filling evenly over the dough.
Carefully, roll up the dough from the long side, then cut into even sized pieces (approx. 1.4 inch /3.5 cm thick). Place them in a greased or parchment paper lined baking dish, leaving enough space between each cinnamon roll, as they will rise a lot. Let chill for further 30-45 minutes.
Preheat the oven to 356°F (180°C) top and bottom heat.
Optionally brush the cinnamon rolls with a little melted vegan butter before baking and bake for about 20 minutes.