In a microwave-safe bowl, heat your non-dairy milk for about 25-30 seconds, until it is lukewarm, NOT hot. If it is hot, let the milk cool until it is just lukewarm. You can also opt to heat your milk on the stove, just pay close attention to the temperature. If it’s any hotter than lukewarm, it will kill the yeast, which is definitely not wanted!
Next, add the warm milk to the bowl of a stand mixer, alongside the yeast and the sugar. Give them a good stir, and let them sit for about 10-12 minutes, until you start to see little bubbles appear in the surface.
One you see the bubbles, add the melted butter and salt, followed by the bread flour, one cup at a time. Use the mixing attachment to incorporate the flour fully until a dough forms.
Once the dough begins pulling away from the edge of the bowl, remove the mixing attachment and use the hook attachment to knead the dough for about 4-5 minutes. The dough should be a big soft ball, but not sticky. If it is sticky, add another 1/4 cup flour until it softens up.
Next, take a medium-sized bowl and coat it well in a neutral oil (I use avocado oil). Transfer the ball of dough into the oil and cover it with a moistened towel or plastic wrap. Let it sit for one hour, until the dough rises and doubles in size.
Once the dough has risen, place it on a floured surface and roll it into one large rectangle, about 15×9 inches. Be gentle with the dough, so it doesn’t break. Spread the softened butter on top of the dough, followed by the brown sugar and cinnamon.
Roll the dough tightly into a log, placing the seam side down, on your surface. Then, carefully slice the log into 9-10 pinwheels, about 1 1 1/2 inches in width. You can do this with a very sharp knife, but I recommend using floss!
Next, grease a 9×13 baking dish well, with your neutral oil.
Lay your pinwheels out on your baking dish, giving them room to spread out.
Then, cover them with a moistened towel again (or plastic wrap) for another 20 minutes, so that they rise again.
While you are waiting, preheat your oven to 350 F.
Once the oven has heated and the dough has risen, bake your cinnamon rolls for 20-25 minutes. Peek inside the oven around the 20 minute mark, and if they are getting too brown, just cover with foil for the last 5 minutes of baking.
While the cinnamon rolls are baking, prepare the frosting by simply using your stand mixer (or hand mixer) to beat together the cream cheese, softened vegan butter, powdered sugar, and vanilla extract.
Once the cinnamon rolls come out of the oven, allow to cool fully and then frost them with your frosting. ENJOY!