Step 1
Combine soy milk with apple cider vinegar; let sit for 5 minutes.
Step 2
Combine water sugar and yeast for dough in a food processor fitted with the metal blade; pulse 4 times or until just combined. Remove the blade scraping yeast mixture into the bowl. Let stand for 5 minutes.
Step 3
Insert the short plastic dough blade. Add 1/2 cup of the flour and process for 2 minutes. Add 4 more cups flour mashed potatoes soy milk-vinegar mixture sugar soy yogurt melted vegan butter orange zest salt and baking soda; process for 2 minutes. Add remaining 1 cup flour and process until a dough forms and comes together to hold its shape about 2 more minutes.
Step 4
Transfer dough to a well-greased bowl; turn to coat all sides. Cover with plastic wrap and let rise in a warm draft-free place until doubled in size 1 to 1 1/2 hours.
Step 5
Meanwhile mix brown sugar pecans vegan butter and cinnamon for filling together in a bowl. Lightly grease a 9x13-inch baking pan.
Step 6
Punch dough down and turn out onto a lightly floured surface. Roll into a 10x18-inch rectangle. Spread evenly with filling leaving a 1-inch border around the top and bottom. Starting at one of the long sides roll dough jelly-roll fashion. Cut into 12 equal slices and arrange in the prepared baking pan. Cover with plastic wrap and let rise in a warm draft-free place for about 30 minutes.
Step 7
Preheat the oven to 400 degrees F (200 degrees C).
Step 8
Bake rolls in the preheated oven until golden brown 17 to 20 minutes. Remove rolls from the oven and invert onto a baking sheet. Invert again onto a serving platter and let cool 20 to 30 minutes.
Step 9
While the rolls are cooling beat cream cheese substitute until smooth. Mix in powdered sugar and soy milk until smooth.
Step 9
Spread glaze on rolls. Serve warm.