Combine the all-purpose flour, salt, and instant yeast in a large mixing bowl.

Warm 190 ml plant milk with 50 g vegan butter and 50 g granulated sugar until lukewarm; do not let it boil.

Pour the lukewarm milk mixture into the flour mixture and add 1 heaped tablespoon of apple sauce.

Stir the ingredients until a shaggy dough forms, then knead until the dough is smooth and soft.

Cover the dough and leave it to rise in a warm place for 60 minutes, until noticeably puffed.

Mix 120 g softened vegan butter, 160 g brown sugar, and 1 tablespoon ground cinnamon until evenly combined.

Roll the risen dough into a large rectangle on a lightly floured work surface.

Spread half of the cinnamon filling evenly over the dough rectangle.

Roll the filled dough tightly into a log, then cut it into 8 equal rolls.

Spread the remaining half of the cinnamon filling across the bottom of the baking dish.

Arrange the 8 rolls cut-side up in the prepared baking dish, leaving a little space between them.

Pour vegan cream into the gaps between the rolls, then let them rest for 30 minutes if using the optional second proof.

Bake the rolls at 180°C / 360°F for 20 to 25 minutes until golden brown and cooked through.

Whisk powdered sugar with 15 ml plant milk until smooth to make a pourable sugar glaze.

Drizzle the glaze over the warm cinnamon rolls and serve.