Method

1. Heat the soy milk until warm by microwaving for about 45 seconds.

2. In a large bowl, whisk together the warm soy milk, melted butter, and sugar. Sprinkle the yeast packet on top and let it sit for 10 minutes.

3. Add in the salt and stir with a fork.

4. Slowly add the flour, about 1/2 cup at a time while mixing with a wooden spoon. The dough should be sticky.

5. Once most of the flour is incorporated, place the dough on a lightly floured surface. Knead and fold the dough over itself for about 1 minute until you can easily form it into a ball. Careful not to over knead.

6. Place the dough ball in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour in a warm spot.

7. Meanwhile make the filling by mixing together the Kokada and melted butter in a small bowl.

8. Once the dough has risen, place it on a lightly floured surface and roll it out to a 1/4 inch thick rectangle using a rolling pin.

9. Spread the Kokada filling evenly on top of the dough, leaving about 1/2 inch of room on the edges. Then roll the dough up into a log.

10. Cut it into 12 slices and place in a greased 9×13 casserole dish. Brush the tops with melted butter.

11. Preheat the oven to 350. Let the rolls rise for a few more minutes while it preheats.

12. Cook for 22-25 minutes, until the tops are golden brown.

13. Use a hand mixer to make the frosting. Beat the cream cheese, powdered sugar, Kokada, and vanilla together until well combined.

14. Spread the frosting over the top of the rolls and enjoy immediately!