Ingredients

Tangzhong:

1/4 cup bread flour

2/3 cup water

Dough:

3/4 cup lukewarm soy milk (105–110°F)

2 1/4 tsp active dry yeast

1/3 cup aquafaba (or extra soy milk)

All of the tangzhong

1/3 cup granulated sugar

6 tbsp vegan butter, softened

4 1/2 cups bread flour (plus extra for kneading)

1 tsp fine salt

Filling:

3/4 cup packed brown sugar

2 tbsp ground cinnamon

1/3 cup vegan butter, softened

Vegan Cream Cheese Frosting:

1 1/2 cups powdered sugar, sifted

1/4 cup vegan butter, softened

4 oz vegan cream cheese, softened

1/2 tsp vanilla extract

Pinch of salt

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Instructions

1. Make Tangzhong:
Whisk flour and water in a small saucepan until smooth. Heat over medium, stirring until it thickens into a paste. Let cool 10 minutes.

2. Make Dough (Stand Mixer or By Hand):

Combine lukewarm soy milk and yeast; let foam 5–10 minutes.
Add aquafaba, sugar, tangzhong, butter, flour, and salt. Mix until a shaggy dough forms.
Knead (stand mixer with dough hook: 6–8 min; by hand: 8–10 min) until elastic and slightly tacky. Add extra flour 1–2 tbsp if sticky.

3. First Rise:
Place dough in a lightly oiled bowl, cover, and let rise 1–2 hours until doubled.

4. Shape Rolls:

Mix brown sugar and cinnamon. Grease or line baking pan.
Roll dough into a 14×20-inch rectangle. Spread butter and sprinkle filling evenly.
Roll tightly into a log, trim ends, cut into 12 rolls. Place in pan, cover, and rise 45–60 minutes.

5. Bake:
Preheat oven to 350°F. Bake rolls 25–28 minutes until golden. Tent with foil if browning too fast.

6. Frost:
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until fluffy. Spread on cooled rolls.

Notes

Extra Frosting: Double if you want a thicker layer.
Simple Icing Option: Mix 2 cups powdered sugar, 2 tbsp melted butter, 2 tsp vanilla, 3–4 tbsp plant milk.
Milk Tip: Soy milk gives the best texture, but other plant milks can work (avoid canned coconut milk).
Yeast: Both active dry and instant yeast work. Instant may rise faster.
Overnight Option: Assemble rolls in pan, refrigerate overnight, let rise 30–60 minutes before baking.

Prep Time: 30 min
Cook Time: 30 min