Vegan Cinnamon Rolls

For the dough:

• 60 g butter 4 tablespoons, vegan; or margarine
• 250 ml soy milk 1 cup, unsweetened
• 2 Tablespoons caster sugar
• 380 g self-raising flour (2 + ¾ cups)
• 2 Teaspoons instant yeast I used Allinson Easy Bake yeast, fast action

For the filling:

• 90 g butter 6 tablespoons, vegan; or margarine
• 150 g brown sugar ¾ cup, soft, light
• 1 Tablespoon ground cinnamon

For the glaze:

• 1 Tablespoon vegan butter melted or margarine
• 1 Tablespoon caster sugar
• 1 Teaspoon ground cinnamon

For the cream cheese icing:

• 60 g vegan cream cheese (⅛ cup (I recommend Violife))
• 2 Tablespoons soy milk
• ½ Teaspoon vanilla essence
• 30 g icing sugar (~5 tablespoons)