Earl Grey Lemon Sweet Rolls

Add the sugar, ground Earl Grey tea leaves, and lemon zest to a small bowl. Mix together and set aside.

Begin by adding your warmed oat milk and yeast to a large mixing bowl. Let sit for 3-5 minutes to make sure the yeast is activated. You will be able to tell if it's bubbling.
Next, add the melted vegan butter, ¼ cup of the Earl Grey lemon sugar, and vanilla to the large mixing bowl. Whisk together to combine.
Once mixed, gradually begin adding in your flour about ½-1 cup at a time. Also, add in ½ teaspoon of salt at this time.
Once all the flour has been added, knead the dough. If using a standing mixer, switch the attachment to the bread hook and knead for 5-10 minutes until elastic. If you are kneading by hand, knead on a lightly floured surface for 10-15 minutes or until the dough is elastic and significantly less sticky. The dough is ready once it can be stretched without tearing and is smooth and tacky but not sticky.
Once the dough is ready, add it to a well-oiled bowl for the first rise. I prefer to coat my bowl in olive oil, but any oil works here.
Cover the bowl of dough with plastic wrap or a towel, place it in a warm place, and let it rise for 1-2 hours or until doubled in size.
I like to test my dough by "poking" it with a finger. If it doesn't bounce back and stays indented, it is ready. It is also important to not “overproof” the dough as it can turn sour from the yeast turning the sugar into alcohol, so do not let the dough sit too long.

In a separate bowl, mash together the softened room temperature vegan butter, ¾ cups of the Earl Grey lemon sugar, and the vanilla until a thick paste forms. This can also be done in a blender, food processor, or by hand with a fork. Set aside.
Roll the dough into a 1" thick rectangle that is around 9*14 inches in width and length. You don't want the dough to be too thin, or you will have a hard time rolling it up once the filling is inside!
After the dough is rolled out, use a spatula to spread the Earl Grey lemon filling evenly across the dough. Make sure to leave a ¼ inch border around the edges of the dough without filling.
Beginning with the longer side of the rectangle, tightly roll up the dough into a log. Lightly flour the dough as you go to help if it gets a bit sticky. Make sure to seal the roll by pinching the edges together. Then, flip the dough over so the pinched seal is facing down.
Once the dough is rolled into a log, trim the ends and discard. Cut the remaining dough into 10 evenly sized rolls using a very sharp bread knife or using dental floss.
Place the rolls into a large ceramic pan, cover with plastic wrap or a towel, and let them rest for another hour until doubled in size. You can also move the rolls to the fridge to rise overnight at this time.

Preheat the oven to 350F.
Once the oven is preheated, remove the plastic wrap or towel from the pan of rolls and add the pan to the oven.
Bake the rolls for 32-35 minutes or until cooked through and lightly browned on top. Then, remove the rolls from the oven and let them cool slightly. While the rolls are cooling, make the lemon icing.

Add the powdered sugar, lemon juice, and oat milk to a bowl and whisk together until a smooth, but thick, icing forms.
Then, pour the icing over the lemon rolls and serve!