Step 1

Warm the soy milk in the microwave for 1 minute. Make sure it is warm, like bathwater, not too hot or it will kill the yeast.

Step 2

In the bowl of a stand mixer (or a large bowl), add the warm soy milk, sugar and yeast. Stir.

Step 3

To the yeast mixture, add the melted vegan butter, salt and 2 cups of flour. Stir with the dough hook or a large spoon until the mixture comes together. Add additional flour, 1/4 cup at a time, as needed until the mixtures pulls away from the sides of the bowl. It should still be soft and slightly sticky. If using a stand mixer, this should take about 4-5 minutes.

Step 4

If not using a stand mixer, turn the dough out onto a lightly floured surface and knead for 3-4 minutes, until you have a fairly smooth ball of dough. Place the dough back in the bowl, cover with a towel and let it rise in a warm place for 20 minutes. Here's what I do: Turn the oven to 170 degrees F. Once heated, turn it off, place the covered bowl inside the oven, and leave the oven door cracked.

Step 5

Preheat the oven to 350 degrees F and grease a 9 inch pie dish.

Step 6

Sprinkle a clean counter or pastry mat with flour. Punch the dough down, and use a rolling pin to roll the dough into a large rectangle, about 1/2 inch thick. Sprinkle more flour on top while rolling to prevent sticking.

Step 7

Spread the strawberry jam all over the dough, leaving an inch around the edges. Arrange the strawberries on top of the jam.

Step 8

Starting with the long end closest to you, roll the dough into a tight log. Place seam side down. Using a serrated knife, cut off the two ends. Then slice into 8 rolls and place in the prepared pie plate.

Step 9

Bake for about 30-35 minutes, until lightly golden brown and cooked through. Let them cool for 10-15 minutes before drizzling with icing.

Step 10

In a medium bowl, add the vegan cream cheese, vegan butter, powdered sugar and vanilla. Using a hand mixer (or stand mixer), beat until smooth and creamy.

Step 11

Drizzle the rolls with icing, serve and enjoy!