Grease a medium-sized bowl with coconut oil, and set aside.
In a microwave-safe bowl, heat the dairy-free milk until it reaches a luke-warm temperature.
Add in 1 tbsp sugar and the extra 1 tbsp flour. Gently whisk together, then sprinkle yeast, mix with a spoon lightly, cover, and let activate for 10 minutes in a warm area.
When activated, pour the mixture into a large bowl or a stand mixer with the dough attachment. Add in the remaining sugar, apricot jam, cooled melted vegan butter, and vanilla extract. Mix until combined. Then add in about half of the flour and mix until it starts to combine.
Add the remaining flour, and mix until a shaggy dough forms.
Lightly flour a clean surface and place the dough onto the surface, sprinkling some extra flour on top or kneading.
Knead the dough lightly, for 2-4 minutes, until it forms a smooth dough ball that’s not sticky. Then place the dough into the greased medium bowl, cover with a cloth or wrap, and place into a warm area to let rise for 1 hour until doubled in size.
While the dough rises, grease a large casserole dish with oil and set aside.
After the dough has doubled, lightly punch down the dough. Lightly flour a clean surface, and place the dough in the middle. Sprinkle a little extra flour on top of the dough and flour the rolling pin. Roll the dough out to be a large rectangle.
Lightly smear on the apricot jam.
Slice the roll into 12 even cinnamon rolls. To easily slice, you can use a piece of thin twine or unflavoured floss. Place into the oil-greased dish.
Cover again with a clean towel or wrap, and place over or by the oven while the oven preheats to 180 degrees Celsius. Let the rolls rise for 30 minutes while the oven is preheating.
When ready to bake, drizzle into the crevices between the Malva pudding rolls. Place the rolls into the oven and bake for 20-22 minutes until lightly golden. Remove from the oven and let cool for 5-10 minutes while you prepare the icing.
Cream the vegan cream cheese until light and fluffy, about 2 minutes.
Add in the powdered sugar milk, and vanilla extract, and cream again until smooth, scraping down the sides as needed.
Spread the frosting onto the vegan cinnamon rolls and serve warm. Store the leftovers in an airtight container and place them in the fridge for up to 4 days, or freeze them for up to two weeks, let them thaw at room temperature, and pop them back in the oven to bake for 8-10 minutes.
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Hope you love these unbelievably delicious and fluffy rolls!!
