Socratic Kitchen: Vegan Cinnamon Rolls, from scratch!!

This is inspired by this recipe from Vegan Cowboy Food. But the recipe is nearly the same. We didn't have some of the items, so it was improvised.

Makes 14-20+ rolls (depending on how patient you are with letting dough rise!)

2 cups unsweetened soy milk
1/2 cup corn oil
1/2 cup sugar
2 tbsp dark brown sugar
1 packet active dry yeast
4 cups flour
2 tbsp olive oil
3/4 tsp. baking powder
3/4 tsp baking soda
1/2 cups flour
1 tsp salt
3 tbsp Melted earth balance
Cinnamon/Sugar mixture

Combine milk, oil, and sugars in a pan over medium-high heat. Bring to a boil, stirring often, and immediately remove from heat. Pour into a large mixing bowl and place on ice, stirring. When it has cooled to luke warm, take off the ice and add yeast. Stir and let sit to activate the yeast--it will start to froth/get bubbly (10 minutes). Slowly add in the flour. Knead and then roll into a ball. Grease a large bowl using the olive oil, place the dough in the center and roll briefly to coat the dough and then let sit covered to rise for 1-2 hours.

Combine 1/2 cup flour, baking soda, baking powder and salt into a measuring cup, stir to combine evenly. Punch down the risen dough and add the flour mixture, kneading to combine.

Dust a counter top with flour and prep the earth balance and cinnamon/sugar mixture. It is easier if the cinnamon/sugar is in a spice jar with a sprinkle top. Taking 3 in balls of dough, roll out into 3/4 in thick strips. Use a spoon to brush melted margarine onto the strip and sprinkle with cinnamon sugar. Rolle from one end, and pinch end to secure. Extra dough can be stored in the fridge covered for 3 days, apparently. Place into a greased baking dish. Repeat, to fill dish. Then, sprinkle top again with cinnamon sugar and drizzle melted margarine onto the tops of rolls.