Vegan Cinnamon Rolls

Ingredients
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 cracke