Mix the plant milk with the margarine and sprinkle the yeast on top. Let it rest for 8-10 minutes to activate the yeast.

Add the sugar, salt, and mix.

In a large bowl add both flours and little by little pour the previous mixture. Stir until you get a sticky dough.

Knead for 8-10 minutes until the dough feels very smooth but does not stick to your hands.

Grease a large bowl with a little margarine and place the dough inside. Cover the bowl with a kitchen cloth and leave the dough to rise in a warm place until doubled in size (about 1 hour).

While the dough is proofing, prepare the filling by whisking the margarine, sugar, cinnamon and vanilla together. Reserve.

Scoop the dough out of the bowl and place it on a flour-dusted work surface. Roll out the dough with a rolling pin and form a large rectangle.

Spread the filling over the dough rectangle. Starting from the longest side of the rectangle, roll the dough into a log shape and cut it into 10 slices. You can use a piece of thread to do this step; just slide it under the log, cross each end to the opposite side and pull them until the cut is made.

Place the rolls in a greased pan (leaving a little space between them). Cover the pan with a kitchen towel and let the dough proof again for 30 more minutes (almost twice the size). 15 minutes before the rolls are done proofing, preheat the oven to 350°F (176°C).

Uncover the rolls and bake for 20-23 minutes or until lightly golden brown on top. Do not let them brown too much or they will be somewhat dry inside.

While the rolls are baking, prepare the icing by mixing all the ingredients in a bowl (adjust the amount of milk to your liking).

Once baked, remove the rolls from the oven, pour in the icing, and serve them warm (if you don’t like your rolls super gooey, wait until the rolls cool down before pouring the icing, that way it won’t melt and the rolls won’t soak the icing in as much).