If you want to make NOW, BAKE TOMORROW:

After step 9 -> Cover with plastic wrap, refrigerate & in the morning take out, let sit on counter top for 50 minutes… preheat oven then bake!

1. In a large bowl combine 1 cup warm plant milk, 1 tbsp cane sugar and 1 tbsp active dryyeast. Mix and then set aside for 5 minutes.
2. After the 5 minutes, yeast should be foamy… add 1/4 cup cane sugar, 2 cups flour and 1/2 cup milk. Mix with a whisk until batter is smooth.
3. Add 1 cup melted vegan butter, 1/2 cup non dairy milk, 1 tsp baking powder, 2 tsp vanilla extract and 1 tsp salt. Mix, then add in 2 cups of flour, mix using a wooden spoon. Then add in an additional 1 cup flour, Mix again with wooden spoon then add 1/2 a cup more of flour…. get Your hands in there, incorporating the flour into the dough until a dough is formed. Should be slightly sticky.
4. Clean the mixing bowl, dry well… then add 1 tsp oil or vegan butter to the bowl, spread it so bowl is evenly coated. Place the Dough into the greased bowl, cover with a dish towel and let sit for 1 hour…. dough will double in size.
5. In a medium-size bowl, stir brown sugar, cinnamon.
6. After the hour, punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a rectangle.
7. Spread 1/2 cup softened vegan butter over dough, being sure to go right to the edges. Evenly spread out sugar mixture with your hands, creating an even layer over top of the vegan butter.
8. Roll the dough up into a log. Score log every 2ish inches and then cut your rolls using unflavored dental floss  or a sharp knife. Place onto pans that have been greased with vegan butter. I used two rectangular baking pans to fit all 12 rolls.
9. Cover the rolls with a kitchen towel and let rise again for 30 minutes.
10. preheat over to 350 degrees F. Bake for 18-22 minutes or until tops are barely golden brown. (Do not let tops get too brown, watch carefully )
11. For the frosting let the vegan cream cheese sit out of fridge until soften. In a bowl combine vegan cream cheese and vegan butter, mix until well incorporated then add all other frosting ingredients and mix with a whisk until smooth and no lumps.