Step 1

To make the tangzhong: Combine the plant-based milk and flour in a small saucepan, and whisk until no lumps remain.

Step 2

, Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan, 1 to 3 minutes.

Step 5

, Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine.

Step 6

, To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the ingredients to the bowl in the order listed.

Step 7

, Mix — by hand, on low speed of a stand mixer with the dough hook attachment, or in a bread machine set to the dough cycle — to bring the dough together. Next, knead the dough until it’s smooth, elastic, and tacky.

Step 10

, Cover the dough and let it rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes.

Step 11

, To make the filling: While the dough is rising, put the melted coconut oil into a medium bowl and add the remaining ingredients, stirring until the mixture is the texture of damp sand. Set aside.

Step 12

, Lightly grease a baking sheet, or line it with parchment paper.

Step 13

, To assemble the rolls: Transfer the dough to a lightly greased work surface and press it into a 10” x 12” rectangle about 1/2” thick.

Step 14

, Sprinkle the filling over the dough, covering all but a 1/2” strip along one long side.

Step 17

, Starting with the filling-covered long side, roll the dough into a log.

Step 20

, Score the dough lightly into eight equal pieces. Cut the dough at the score marks using dental floss, a bench knife, or a sharp knife.

Step 23

, Place the rolls onto the prepared baking sheet, spacing them so there’s at least 2” between each one and they’re 2” away from the edges of the pan; a 3-2-3 arrangement works well. To prevent them from unraveling while they rise and bake, tuck the ends of the spirals underneath the rolls to hold them in place.

Step 26

, Cover the rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The rolls should be puffy, and the dough shouldn’t bounce back immediately when gently pressed.

Step 29

, About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F.

Step 30

, Bake the rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F.

Step 33

, Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 1/2 tablespoons (21g) of the melted coconut oil. Let the rolls cool for 10 to 15 minutes before icing.

Step 34

, To make the icing: In a medium bowl, combine the remaining 1 1/2 tablespoons (21g) melted coconut oil with the remaining icing ingredients, mixing with a spatula until smooth.

Step 35

, Ice the rolls and serve immediately. If you’re planning to serve the rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you’re ready to use it.

Step 38

, Storage information: Store completely cooled rolls, un-iced and well wrapped, for a couple of days at room temperature; or freeze for up to 1 month.