Vegan Cinnamon Rolls - Sarah's Vegan Kitchen

Ingredients

• 1/4 cup bread flour
• 2/3 cup water
• 3/4 cup plain soy milk (lukewarm (about 110°F))
• 2 1/4 teaspoons active dry yeast (1 standard packet)
• 1/3 cup aquafaba (liquid from a can of chickpeas) (or sub extra soy milk)
• all of the tangzhong (from above)
• 1/3 cup granulated sugar
• 6 tablespoons vegan butter (softened at room temperature)
• 4 1/2 cups bread flour ((540g) plus extra for kneading)
• 1 teaspoon fine salt
• 3/4 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/3 cup vegan butter (softened)
• 1 1/2 cups powdered sugar (sifted)
• 1/4 cup vegan butter (softened)
• 4 oz vegan cream cheese (softened)
• 1/2 teaspoon vanilla extract
• pinch of salt