Cream the softened vegan butter, 3/4 cup sugar, and the orange zest until well combined. Beat in vegan egg and 2 tsp orange juice. Add the flour and a pinch of salt and mix until well combined.

Shape the dough into a ball and wrap in plastic wrap. Refrigerate for one hour.

Unwrap the dough and roll between 2 sheets of parchment paper in a 12″ square. Remove the top layer of parchment and brush the remaining 2 tsp of orange juice on the dough. Mix the 2 tbsp of sugar with the cinnamon and sprinkle on the dough. Gently roll up like a jelly roll into a log. Wrap in plastic wrap and chill for 30 – 60 minutes.

Preheat the oven to 375ºF. Line two cookie sheets with parchment.

Unwrap the dough and using a sharp knife, cut into thin slices. Place the cookies on the parchment spaced well apart. Bake for 10 – 12 minutes. Let them cool on the cookie sheets for 10 – 15 minutes, then using a thin metal spatula, carefully remove them to cool on wire racks. Cool completely.