Mini Cinnamon Rolls:

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
2. Whisk together the flour, baking powder and cane sugar in a large mixing bowl. Cut in the vegan butter with a pastry blender or two knives, until the mixture becomes crumbly. Pour in the nondairy milk and stir until it just comes together to form a dough but is not too sticky.
3. Turn out dough onto a lightly floured surface and knead about 8 times. Divide in half and roll out into a long rectangle (about 6 inches by 3 inches). Arrange it with the long side facing you.
4. Spread the softened vegan butter in an even layer over the dough, leaving a small border along the long edge farthest from you.
5. Whisk together the brown sugar and cinnamon in a small bowl and sprinkle over the dough. Begin rolling up the dough, tucking it up and over the sugar. Pinch lightly to seal, then slice into 6 pieces.
6. Space them out on the baking sheet, then bake for 10-12 minutes, until golden brown.

Cinnamon Vanilla Syrup:

1. In a small pot on medium-high heat, add the sugar, water, cinnamon and vanilla and bring to a boil. Simmer 2-3 minutes, until the sugar dissolves. Remove from the heat and set aside. Store in a jar or airtight container in the fridge for 1 week.

Coffee Glaze:

1. In a small mixing bowl, combine the powdered sugar and brewed coffee and whisk until smooth and pourable. Set aside.

Make the Latte:

1. Froth the nondairy milk using the stovetop method, a frother or steam wand. Add brewed espresso and coffee to a mug. Stir in as much cinnamon vanilla syrup as you would like. Top with coconut whipped cream, if using, and then drizzle extra syrup and the coffee glaze overtop. Serve with mini cinnamon rolls and enjoy!