Prepare the Dough: In a bowl, mix the flour, warm dairy-free milk, room temperature vegan butter, granulated sugar, instant dry yeast, ground cinnamon, and salt until soft dough forms. Knead for 5-10 minutes until smooth.

First Rise: Transfer kneaded dough into an oiled bowl, cover with a towel, and let it rise in a warm area for about 1 hour until it doubles in size.

Make the Filling: Combine packed brown sugar, melted vegan butter, ground cinnamon, ground ginger, and ground nutmeg in a bowl until smooth.

Roll Out the Dough: Punch down risen dough, roll into a 12x17 inch rectangle, and spread the filling, leaving a small border around the edges.

Shape the Rolls: Roll the dough tightly into a log shape and slice into 1-2 inch thick rolls. Arrange in a greased baking pan.

Second Rise: Cover with a towel and let rise for about 1 hour until puffy.

Bake: Preheat oven to 350°F (180°C) and bake rolls for 20-25 minutes until golden brown and a toothpick comes out clean.

Prepare Icing: Mix vegan cream cheese, powdered sugar, and melted vegan butter in a bowl until smooth.

Frost and Serve: Drizzle icing over warm rolls and serve for the best experience.