Vegan Cinnamon Rolls

For the dough:

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

For the filling:

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

For the glaze:

• 1 Tablespoon melted vegan butter 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)