Best Vegan Cinnamon Rolls

1. In a large bowl, combine 1 cup warm soy milk, 1 tbsp cane sugar, and 1 tbsp active dry yeast. Mix and set aside for 5 minutes.
2. After 5 minutes, the yeast should be foamy. Add 1/4 cup cane sugar, 2 cups flour, and 1/2 cup soy milk. Mix with a whisk until smooth and lump-free. Next, add 2 cups of flour on top of the batter, but DO NOT MIX. Let it sit for 30 minutes.
3. After 30 minutes, use a wooden spoon to mix a few times, then add 1 cup melted vegan butter, 1/2 cup soy milk, baking powder, vanilla extract, and salt. Continue to mix with a wooden spoon. Once the dough starts to come together and is wet and sticky, add 1/4 cup flour over the dough. Transfer it to a clean working surface dusted with flour and knead for 1 minute.
4. Clean and thoroughly dry the mixing bowl. Add 1 tbsp oil to the bowl, spreading it evenly to coat. Place the dough into the greased bowl, cover with a dish towel, and let sit for 1 hour. The dough will double in size.
5. In a medium-size bowl, stir together brown sugar and cinnamon.

(Recipe continued in comments/blog for shaping, second rise, baking, and icing).