Ingredients

• Dough: 1 cup lukewarm plain unsweetened soy milk; 2 1/4 tsp active dry yeast; 1/4 cup sugar; 3 1/2 cups all-purpose flour (420 g); 3/4 tsp salt; 1 large egg; 2 tbsp softened butter
• Filling: 4 tbsp softened butter; 1/2 cup brown sugar; 2 tbsp ground cinnamon
• Glaze: 1 cup powdered sugar; 2 to 3 tbsp plain unsweetened soy milk
• 1 tsp neutral oil, for bowl and pan

Method

1. Mix yeast into lukewarm milk with a teaspoon of dough sugar. Stand 5 to 10 minutes until foamy.
2. Add remaining dough sugar, flour, salt and egg. Knead, incorporate dough butter and continue until smooth and elastic. Rise covered in an oiled bowl until doubled, about 60 to 90 minutes.
3. Roll to a 12 by 16 inch rectangle. Spread filling butter and scatter mixed brown sugar and cinnamon, leaving a clean edge. Roll from a long side and seal.
4. Cut into twelve and arrange in a greased 9 by 13 inch pan. Cover and proof 30 to 60 minutes until puffy.
5. Bake at 350°F for 25 to 32 minutes until golden and the center rolls are cooked through, around 190°F. Cool for 10 minutes.
6. Whisk glaze ingredients, adding milk gradually, and spoon over the warm rolls.