• Add the soy milk and vegan cream to a microwave-safe bowl and microwave it for 20 seconds until lukewarm. Otherwise, place in a small saucepan and warm up to 110°F (40°C) - think bath temperature.
• Remove from the heat, transfer to the bowl of a stand mixer, and add sugar, melted vegan butter, and active dried yeast. Mix well to combine all the ingredients.
• Add salt and sift the flour into the bowl.
• Using the stand mixer's dough hook, knead the dough on medium speed for 6 minutes. The dough will form a soft, sticky dough that doesn't stick to the bottom or the edges of the bowl. If it does, sprinkle extra flour, 2 tablespoons at a time.
• Slightly oil your hands and remove the dough from the stand mixer. Transfer to an oiled bowl, cover the bowl with a piece of plastic wrap, and then top with a clean, warm towel and let the dough rise for 1 hour 30 minutes in a lukewarm room. You can also place the bowl in an oven preheated to 100°F (40°C). This accelerates the process. Wait until the dough doubles in size.
• Meanwhile, prepare the cinnamon filling. In a small mixing bowl, stir cinnamon and soft brown sugar. Set aside.
• When the dough has doubled, transfer it onto a floured kitchen surface, shape it into a rectangle, and start rolling it into a 14-inch x 9-inch rectangle (35 cm x 23 cm).

Filling and rolling

• Spread the soft vegan butter all over the surface, leaving 1/4 inch on the border uncovered.
• Sprinkle the cinnamon sugar all over the butter, use your fingers to rub it into the butter, and stick well.
• Start rolling the dough from its shortest side (9 inches). Roll tightly and brush a bit of water on the top part of the dough so it seals well when you reach the end. You can also pinch the border into the roll to seal the roll perfectly.
• Cut the cylinder into 9 cinnamon rolls of about 1 inch (2.5 cm) thickness using a serrated knife or dental floss. The ones on the borders will contain less cinnamon sugar, and that's normal.
• Place the cinnamon rolls in a 9-inch square pan covered with parchment paper.
• Cover the pan with the warm, clean towel you used before to let the roll raise a second time for 30 minutes.
• Bake the cinnamon rolls in an oven preheated to 350°F (180°C) for 20-30 minutes or until it starts to brown on the top and edges. Don't overbake them, or they won't be as soft and chewy in the center.
• Cool in the pan for 30 minutes before adding the vegan cream cheese glaze.

Vegan Cream Cheese

• To glaze, combine the powdered sweetener with softened vegan butter, dairy-free milk, and maple extract. If it is too dry, add more milk. If too thin, add more powdered sugar. It should be glossy and easy to spread on the buns.
• Spread the vegan cinnamon rolls cream cheese all over the lukewarm buns

Storage

• Store the cinnamon rolls in the fridge in a sealed box for up to 5 days or freeze them for up to 1 month, and thaw the day before at room temperature.