The Best-Ever Vegan, Gluten-Free Cinnamon Rolls

Best-Ever Vegan, Gluten-Free Cinnamon Rolls
Makes 8 rolls

For the Cinnamon Rolls
1 packet of active dry rapid rise yeast (not rapid rise)
1 cup warm non-dairy milk (I like oat milk)
3 Tablespoons granulated sugar
¼ cup vegan butter, melted
¼ teaspoon salt
2 ½ cups 1:1 gluten free flour (I like King Arthur Gluten-Free Bread Flour)
Oil or oil spray
Extra vegan butter (for greasing the pan)

For the Filling
⅓ cup brown sugar
2 Tablespoons ground cinnamon
1 teaspoon ground cardamom
4 tablespoons vegan butter (room temperature)

For the Vegan Cream Cheese Frosting
1 ½ cups powdered sugar
2 tablespoons vegan cream cheese
2 tablespoons vegan butter (room temperature)
1 teaspoon vanilla extract (Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract is a good option)
1 ½ tablespoons nondairy milk
pinch of salt (optional)

Instructions

1. In a stand mixer fitted with the dough hook, combine the warm oat milk, sugar and yeast. Let sit for 5 minutes until foamy. (This is a sign that the yeast is active.) If you don't have a mixer, just do it by hand.
2. Add the melted vegan butter, salt and 1 cup of the gluten-free flour. Mix until just combined. Add the remaining flour and continue mixing until the dough comes together and forms a ball. Flour your work surface, then turn the dough out and knead for about 15 minutes or until smooth.
3. Lightly oil a large bowl and place the dough inside. Cover with plastic wrap and set in a warm spot to rise for 1 hour. While the dough is rising, prepare the filling by mixing the brown sugar, cardamom, and cinnamon in a small bowl. Lightly grease a 9-inch round baking pan with vegan butter and set aside.
4. After an hour, the dough should have doubled in size. Turn it out onto a well-floured surface and roll into a 10 x 12 inch rectangle. (It should be about ½" thick.) Spread the vegan butter evenly over the surface, leaving a ½ inch strip bare along one of the long sides. Sprinkle the cinnamon/cardamom/sugar mixture over the dough and gently press it into the butter.
5. Starting from the filling-covered long edge, roll the dough tightly into a log and pinch the seam to seal. Cut the log into 8 equal rolls (a serrated knife works well for this, but you can also use dental floss for a cleaner cut) and place them into the prepared pan. There should be around 2 inches of space between each roll.
6. Cover the pan with a clean cloth and allow the rolls to rise again in a warm place for 30 to 60 minutes. You'll know they're ready when they're puffy. 
7. Preheat the oven to 375°F. Bake the cinnamon rolls for 25 minutes, or until the tops are golden brown.
8. While the rolls bake, make the frosting by whisking together all frosting ingredients until smooth and combined. You can also use a hand mixer for this step if you prefer.
9. Remove the cinnamon rolls from the oven and let cool for 10 minutes. Microwave the frosting for 10 seconds, then spread over the rolls just before serving.