Bloom the yeast

• Warm the plant milk and combine with the yeast and a spoonful of sugar.
• Let it sit until foamy.

Make the dough

• Add the flour, remaining sugar, salt and melted vegan butter to the yeast mixture.
• Knead in a stand mixer (or by hand) until a soft, smooth dough forms.

First proof

• Cover the dough and let it rise until doubled in size.

Fill and shape the rolls

• Roll the dough into a rectangle.
• Spread with vegan butter and sprinkle with brown sugar and cinnamon.
• Roll up tightly and slice into rolls with a pizza cutter.

Second proof

• Arrange the rolls in a baking dish and let them rise until doubled in size.

Bake

• Bake at 175 °C until golden.

Ice and serve

• Let the rolls cool for a few minutes.
• Beat the vegan cream cheese, powdered sugar and vanilla into an icing.
• Spread the icing over the rolls and enjoy.