With your stand mixer bowl add your warm plant milk, 2TB sugar, and 1 TB yeast, let activate for 5-10 minutes. Once activated add your salt, softened vegan butter, and flour. Use a dough hook and knead for 3 minutes. Your dough should not be sticky, if it is- add 1 TB of flour until it's not. Be careful not to over flour the dough.
Spray a bowl with cooking spray and put your dough ball in it, place a clean towel over the top, and place in a warm place to rise for about 60 minutes, until doubled in size.
Once it's doubled in size, make your filling. Melt your butter in a bowl, set it aside. Mix your brown sugar and cinnamon in a bowl, set aside. Get a 9X13 glass pan and spray with cooking spray, set aside. Lots of setting asides =)
Take a Silpat and roll out your dough into a large rectangle. I pretty much cover the whole Silpat. Then take your melted butter and pastry brush and brush the butter onto the rolled-out dough. Then spread your brown sugar mix evenly over the rectangle. Next, you'll roll hot dog way, into a tight log, pinching the seams when you're done rolling. Place seam side down, use a sharp knife, and cut out 12 even pieces.
Take your 12 even pieces and place them in 4 rows of 3 in your prepared 9X13 pan. Take your clean cloth and lay it over the rolls and let rise another 15-30 minutes. Preheat your oven to 350 degrees.
Once risen, cook them in the preheated oven for 15-20 minutes. You don't want to overcook these. They should be lightly golden brown. Once done place the pan on a cooling rack.
While they are cooking make your frosting by using a hand or stand mixer. Cream the vegan butter and vegan cream cheese, add your vanilla and powdered sugar, mix slowly (so you don't have a powder sugar mess), then add the 1 TB plant milk if needed. Mix until smooth. Once they have cooled for about 5 minutes, frost the top of the rolls with a pastry brush. And enjoy!