Add the warm water and 1 tablespoon of the coconut sugar to the bowl of a stand mixer or a large mixing bowl. Stir until the sugar dissolves, then sprinkle the yeast over the top and mix gently. Let the mixture sit for about 10 minutes, or until it looks foamy and bubbly.

Add the all-purpose flour, plant-based protein powder, remaining coconut sugar, sea salt, soy milk, and melted vegan butter to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough begins to form.

Knead the dough with the dough hook on medium-low speed for 10–15 minutes, or until it becomes smooth, elastic, and slightly tacky. Do not rush this step. Proper kneading develops the gluten and is one of the most important steps for getting soft, fluffy protein cinnamon rolls. A stand mixer makes this much easier, but you can also knead by hand for 10–15 minutes. If the dough is excessively sticky, add flour 1 tablespoon at a time, being careful not to add too much.

Shape the dough into a ball and transfer it to a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and place it somewhere warm for about 1 hour, or until approximately doubled in size.

Gently punch down the risen dough and knead it for another 1–2 minutes. Transfer it to a well-floured work surface and roll it into a large rectangle about ¼-inch thick.

Spread the softened vegan butter evenly over the entire surface of the dough. In a small bowl, combine the coconut sugar and cinnamon, then sprinkle the cinnamon sugar mixture evenly over the butter, covering the dough from edge to edge.

Starting with one of the long sides, tightly roll the dough into a log. Try to keep the roll snug as you go so you get defined cinnamon swirls in every roll.

Use a piece of unflavored dental floss to slice the log into evenly sized cinnamon rolls. Slide the floss underneath the dough, cross the ends over the top, and pull in opposite directions. This creates clean cuts without squishing the rolls.

Arrange the cinnamon rolls in a lightly greased cast-iron skillet, cake pan, or baking dish, leaving a little room between each roll. Cover and let them rise in a warm place for another 30–45 minutes, or until noticeably puffy.

Near the end of the second rise, preheat the oven to 350°F. Bake the cinnamon rolls for 20–25 minutes, or until the tops are lightly golden and the centers are baked through. Avoid overbaking, since this can dry out the rolls.

While the cinnamon rolls bake, add the full-fat coconut cream, maple syrup, and vanilla extract to a mixing bowl. Whisk until completely smooth and creamy. For a thicker icing, refrigerate it briefly before serving.

Allow the cinnamon rolls to cool for about 5–10 minutes, then generously spread or drizzle the vanilla cream icing over the warm rolls. The icing will melt slightly into the cinnamon swirls, making them extra soft and gooey. Serve warm and enjoy.