Rising Tip: I combine the dough in a round pyrex baking dish with a glass lid. When done making the dough, the bowl is still lightly floured/greased (I cheat and even knead the dough in the bowl). I just pop the lid on and put it in the oven with the light on to rise (do not turn the oven on).
Pan Size Tip: If you don't have a pan that size, you can place 9 of the rolls in an 8-inch round or square pan, and the remaining 3 rolls in muffin cups. You want to give them a little bit of room to rise, but not too much. They should still squish together a little when rising.
Buttery Maple Glaze Recipe: In a medium bowl, whisk together ¾ cup sifted powdered sugar, 1½ teaspoons maple syrup, 1 teaspoon melted dairy-free buttery spread, and ¼ teaspoon vanilla extract until smooth. Whisk in water, just a teaspoon at a time, until it reaches your desired consistency.
Rich Vanilla Icing Recipe: In a medium bowl, whisk together 1 cup sifted powdered sugar, 1½ teaspoons melted buttery spread, ½ teaspoon vanilla extract, and 1 tablespoon water until smooth. If needed, whisk in additional water, just 1 teaspoon at a time, until it reaches a drizzly consistency.