Here's what I did:
I used the bread recipe I normally use (using the *wonderslim and lecithin and egg replacer, making 6 loaves)(see link above).
I divided the dough into 6 loaves, as usual. I formed 5 sections into loaves, and kept one section out. I rolled that section out really thin, and lightly buttered it with vegan butter, then I put an evaporated cane juice/cinnamon mixture and raisins on it. I rolled up the dough with the raisins on it to form a "loaf", which I cut into 9 sections to make the rolls. I put the rolls into a greased square baking dish. I let the cinnamon rolls rise the same amount of time as the bread loaves in their pans, then I let them rise for 5 extra minutes while I put the bread in the oven and started it cooking. After 5 minutes, i put the cinnamon rolls into the oven with the bread, and let them cook together for 25 minutes.
For the frosting, I made a glaze out of evaporated cane juice powdered sugar, soy milk, and a tiny bit of butter. Next time, I think I will try it without the butter, and if it needs a butter flavor, I will just add Butter Buds or something. My mom made these, and added honey when she put the raisin/cinnamon/sugar mixture on. She also didn't add any frosting at all, because her family ate them straight out of the oven before she had a chance to put frosting on them.
*wonderslim: prunes, water, lecithin granules, or prune baby food