In a small saucepan over low heat, gently melt the vegan butter with the soy milk and caster sugar. Once melted, remove from the heat and allow it to cool for around 5 minutes or so. You want it to be warm for the next step but not hot.

In a large bowl, mix the self-raising flour and the yeast together. Add in the liquid mixture, a little bit at a time, until thick and sticky.

Knead the sticky mixture for around 5 minutes on a floured surface until you have a soft ball of dough. It should spring back when touched. This step gets very messy so you can use a stand mixer if you prefer. You can also use a little extra flour if you need it towards the end.

Place the ball of dough into a clean, lightly oiled bowl. Cover the bowl with a dishcloth and leave for 1 hour to rise.

After 1 hour, the dough should have doubled in size. Gently knead it in your hands for a few seconds so it's ready to roll.

Roll the dough out onto a floured surface until it's around ¼ inch thick. Try to keep the shape as rectangular as you can. You can cut off uneven edges if you need to.

Mix the vegan butter, brown sugar and cinnamon together then spread it evenly over your dough.

Starting with the long side facing you, tightly roll the dough up and place it seam down to help seal it. Cut into 12 equal-sized rolls.

Place the rolls closely together into an 8x10-inch dish lined with baking paper.

Preheat your oven to 180°C/350°F (or 160°C/325°F for fan or convection ovens).

While the oven is heating, mix together the melted vegan butter, caster sugar and cinnamon. Use a pastry brush to coat the top and sides of the rolls with it.

Bake for 20-25 minutes, until the cinnamon rolls are golden brown and sticky on top. You can see if they're done by pulling apart the centre roll with a fork and checking for any rawness.

Prepare the icing by mixing together the cream cheese, butter, vanilla and icing sugar.

Let the cinnamon rolls sit at room temperature for 5-10 minutes before drizzling over the cream cheese icing and enjoying.