Combine the all-purpose flour, baking powder, and salt in a large mixing bowl.

Whisk the lukewarm plant milk, instant yeast, 2 tablespoons of the granulated sugar, and vegetable oil in a second mixing bowl.

Pour the yeast mixture into the dry ingredients. Stir until a shaggy dough forms.

Knead the dough for 5 minutes until smooth and elastic. Add a little extra all-purpose flour only if the dough is very sticky.

Cover the dough with a kitchen towel. Let it rise in a warm place for 60 minutes.

Mix the softened vegan butter, the remaining 2 tablespoons of granulated sugar, and ground cinnamon into a spreadable paste.

Roll the risen dough into a rectangle on a lightly floured work surface. Spread two-thirds of the cinnamon butter paste evenly over the dough.

Roll the dough rectangle tightly into a log. Cut the log into 8 equal rolls.

Spread the remaining one-third of the cinnamon butter paste across the base of the baking dish. Arrange the 8 rolls in the dish.

Brush the tops of the rolls with vegan cream. Preheat the oven to 175°C (350°F).

Bake the rolls at 175°C (350°F) for 25 to 30 minutes. Cool slightly before serving.