Combine room-temperature dairy-free milk and a tablespoon of sugar in a bowl and microwave them for about 1 min. Use a thermometer to measure the temperature and ensure it is between 105-110*F.

Add the package of yeast. Cover the bowl with a towel and let it sit for 5-10 min to activate the yeast.

Once the yeast has risen, add the room-temperature vegan butter, salt, & flour. Knead the dough using your hands or a stand mixer for 5-7 minutes, until the dough is smooth, stretchy, and slightly tacky.

Once you've created your dough, cover the bowl of dough with a towel and leave it in a warm place for 45 min, until the dough has doubled in size.

After the dough has doubled, take it out of the bowl. Sprinkle a clean surface with flour and place the dough on top. Use a rolling pin to roll out the dough into a rectangle (14 x 20").

Spread the vegan butter on top, then sprinkle the sugar & cinnamon.

I cut my rolls before rolling. Measure from the short (14") side into 1.5-inch strips. You'll get 9 rolls.

Roll each strip, then place in the baking pan. Cover the rolls with a towel and let them rest for another 30-45 min in a warm place, until they grow in size.

Preheat the oven to 350°F/175°C.

Once the rolls have grown in size, you can do these optional steps to make the rolls softer and gooier. If you have leftover butter, sugar, and cinnamon from the filling, melt it in the microwave and pour it into the pan before placing the roll on top. Also, open up a can of coconut milk and pour about ⅓ cup of it over the rolls.

Place the rolls in the oven and bake them for 25-30 minutes, until they are golden brown.

Now it's time to create your frosting. Combine the vegan cream cheese, vegan butter, powdered sugar, and vanilla in a bowl and whisk the ingredients together until well combined.

Once the rolls have cooled, add a large dollop of frosting on each roll and dig in!