Start the dough by melting the vegan butter then stir in the soya milk. Test it - It should be luke warm but not too hot or it will stop the yeast from activating.
Transfer the liquid to a large mixing bowl and sprinkle on yeast. Let it activate for 5-10 minutes. Then add 1 Tbsp sugar and the salt and stir.
Next add in flour a little at a time, stirring as you go. You may not need all the flour. The dough will be soft and light. When it is too thick to stir, start bringing it together with your hands gently then transfer to a lightly floured surface and knead for a minute.
Grease a bowl and place the dough inside. Cover and leave to rise for about an hour or until doubled in size.
When the dough has risen, melt the butter for the filling.
On a lightly floured surface, roll out the dough into a thin rectangle.
Brush the dough with some of the melted butter (reserving a little)
Mix together the sugar and cinnamon filling and spread over the dough.
Starting at one end, tightly roll up the dough. Turn it so that it is seam side down. Using a serrated knife cut the dough into 2-3 cm pieces.
Place in a greased 9-inch tin. Brush with remaining butter and cover with cling film. Leave to rise again for about 20-30 mins. Preheat the oven to 175°c, Gas 4, 350°F.
When risen, bake for 20 minutes or until slightly golden brown. Let cool for a few minutes.
Whilst the rolls are cooling, make the glaze by stirring the soya milk into the icing sugar until a thick, slightly runny paste is formed.
Drizzle over the warm rolls in the tin. Serve when the glaze has set.
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