Prepare the dough. In a saucepan, heat vegan butter and Plant-Based Beverage until warmed and melted, not boiling. Remove from heat and let cool to 110 degrees Fahrenheit, or the temperature of warm water. Too hot of a mixture will kill the yeast.
Pour mixture into a large mixing bowl and sprinkle with packet of instant yeast. Stir to combine and let sit for 10 minutes.
Add sugar and salt and stir to combine.
Slowly add flour to Plant-Based Beverage mixture, half a cup at a time.
Transfer dough to lightly floured surface and use hands to gently knead dough (being careful not to overmix) into a smooth ball. Add dough to a large mixing bowl lightly greased with one teaspoon melted coconut oil or olive oil. Add dough, cover with plastic wrap, and let rise for 60 minutes in a warm place.
Prepare filling. On a lightly floured surface, roll the dough into a long rectangle. Use a pastry brush to evenly distribute melted vegan butter. Sprinkle with sugar and cinnamon. Starting at one end, carefully roll up the dough smoothly and tightly. Use a serrated knife or unflavored string of floss and cut the dough into ten 1.5-2 inch sections. Place cinnamon rolls into a greased 8x8-inch square or round dish.
Brush melted vegan butter onto rolls. Cover with loose plastic wrap and let sit an additional 30 minutes to rise. While cinnamon rolls rise, preheat oven to 350 degrees Fahrenheit.
Once oven is warmed, remove plastic wrap from cinnamon rolls. Place in oven and bake for 25-30 minutes, or until lightly golden.
While cinnamon rolls bake, prepare vegan cream cheese frosting. Add softened vegan butter, vegan cream cheese, and vanilla extract to a large bowl. Using a hand mixer, beat on high speed until creamed together. Slowly add in powdered sugar until you reach desired consistency and sweetness.
Frost cinnamon rolls with vegan cream cheese frosting. Eat immediately!