Add the soy milk, granulated sugar and vegan butter to a small saucepan and place over a medium-low heat until the temperature reaches 40-45 degrees Celsius. It should be warm but not hot as the yeast will be killed.

Pour the warm milk mixture into a large mixing bowl. Add the instant yeast.

Let the yeast activate for 8-10 minutes. It will begin to bubble, and you will smell a yeasty aroma once it is ready.  

Next, gradually add the flour (about 100 grams at a time) and the salt. Mix it in until a sticky dough ball begins to form. You may not use all the flour.

Place the sticky dough ball onto a lightly floured surface. Knead for 1-2 minutes but don’t over-knead. 

Drizzle a little olive oil into a clean bowl then place the dough ball into it. Cover the bowl with plastic wrap or a clean tea towel and store in a warm place for 55-65 minutes. The dough should double in size.

Take the risen dough out of the bowl and roll it out on a lightly floured surface into a long oblong shape that is about half a centimetre thick. Slice off the curved edges with a knife so that the dough is in a straight-edged rectangular shape.

Brush the dough with melted vegan butter then add the cinnamon and brown sugar on top.

From the nearest part of the dough to you, begin to roll the dough up tightly. Pinch the seam of the dough so that it does come apart.

Preheat your oven to 177 Celsius (350F) and let the cinnamons rolls rise again until the oven is heated.

Bake your cinnamon rolls for 20-25 minutes until they are golden brown on top. Allow them to cool then serve.

To make the maple frosting, simply add the powdered sugar to a bowl, then mix in the maple syrup and water. Spoon it over the cinnamon rolls and enjoy.