• In a large bowl for a stand mixer, combine 3 ½ cups flour, brown sugar, yeast, ginger and salt.
• Turn stand mixer onto low and add in the dairy free milk, applesauce and vanilla extract.
• Add in the vegan butter and let go for 5-7 minutes, adding in the remaining flour if needed to not be sticky and form a ball.
• Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 
• Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
• Once dough is doubled in size, pull out the dough and lay it out on a lightly floured surface.  
• Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is ¼″ thick.  
• For the filling - In a bowl, cream the butter. Then, add brown sugar, cinnamon, ginger and nutmeg.
• Spread the filling mixture evenly over the dough. 
• Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.
• Place into a greased 9x13 baking dish and cover to rise for 45-60 minutes or until cinnamon rolls are touching.
• Preheat to 350 degrees F.
• Once heated, place dish inside and bake in oven for 30-35 minutes.

For the Vegan Cinnamon Butter Cream Cheese Frosting

• While rolls are cooking, in a bowl beat together the cream cheese and butter well.
• Add in 1 cup powdered sugar, cinnamon, and vanilla. Beat again.
• Add in remaining powdered sugar and beat until well combined.
• Remove rolls from oven and let cool for 10 minutes before topping with frosting.
• Best served warm.