Combine all ingredients for the cinnamon filling and mix thoroughly. Set aside. Repeat this step for the icing. If the icing is too thick, add a bit more coconut milk.

Prepare the batter by adding corn starch to a mixing bowl and whisking in coconut milk a little at a time, until smooth with no clumps. Whisk in maple syrup and vanilla.

Carefully remove crusts from bread. Roll flat with a rolling pin, pressing down firmly to make the bread as flat as possible. Add about a heaping teaspoon of cinnamon filling onto each slice and spread into a thin layer, coating the entire surface. Roll up tightly.

Heat a large pan on medium heat with about a tablespoon of vegan butter. While pan is preheating, dip the roll ups into the batter one at a time for 10-15 seconds, coating all sides. When butter is melted and starting to bubble, place the dipped roll ups into the pan. You may need to work in batches, depending on the size of your pan. Cook for 2-3 minutes on each side until golden brown all around. Add more butter to the pan as needed. Repeat with remaining roll ups. Let cool slightly.

Roll each roll up in cinnamon sugar. Drizzle or dip in the icing. Enjoy!