• In a large bowl or a stand mixer, combine 3 1/2 cups flour, sugar, cocoa powder, yeast, and salt.
• Turn stand mixer onto low and add in the non dairy milk, vanilla, and food coloring.
• 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 1/4″ thick.  
• For the filling - in a bowl, cream the butter. Then, add brown sugar and cinnamon. Mix until a well combined paste forms. 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 Cream Cheese Frosting

• While rolls are cooking, in a large bowl cream together vegan cream cheese and vegan butter. 
• Add salt and vanilla and beat again until combined. Then, add powdered sugar gradually until completely combined.  You would want more of a glaze, add less powdered sugar until desired consistency. More of a frosting, add all the powdered sugar and more if desired.
• Remove rolls from oven and let cool for 10 minutes before topping with frosting.
• Best served warm.