Vegan Cinnamon Rolls

Ingredients
FOR THE DOUGH
2 cups unsweetened soy milk*
1/2 cup granulated sugar
2 packets (5 tsp) Quick Rise Yeast | I used Red Star
1/2 cup vegan butter, melted
1/2 teaspoon salt
4 1/2 cups all purpose flour, plus more as needed
FOR THE FILLING
6 tablespoons softened vegan butter
1/2 cup brown sugar
2 tablespoons ground cinnamon
CREAM CHEESE ICING
8 ounces vegan cream cheese | I like Trader Joe’s or Kite Hill
1 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
Instructions
MAKE THE DOUGH
Warm the soy milk in the microwave for 1 minute and 30 seconds. Make sure it is warm, like bathwater, not too hot or it will kill the yeast.
In a large bowl, add the warm soy milk, sugar and yeast. Let it sit for 5 minutes. The yeast should get a bit foamy on top.
To the yeast mixture, add the melted vegan butter, salt and 4 1/2 cups of flour. Stir with a large spoon until the mixture comes together. Add additional flour, 1/3 cup at a time, as needed until the mixtures pulls away from the sides of the bowl. It should still be soft and slightly sticky.
Turn the dough out onto a lightly floured surface and knead for 3-4 minutes, until you have a fairly smooth ball of dough. Place the dough back in the bowl, cover with a towel and let it rise in a warm place for 20 minutes. Here’s what I do: Turn the oven to 170 degrees F. Once heated, turn it off, place the covered bowl inside the oven, and leave the oven door cracked.
Preheat the oven to 375 degrees F.