In a small bowl, dissolve 2 ¼ teaspoons of instant dry yeast and 1 tablespoon of coconut sugar in 1 cup plus 1 tablespoon of lukewarm soy milk. Allow to sit for about 5–10 minutes until frothy.

In a large mixing bowl, melt ⅓ cup of coconut oil and combine it with the frothy milk mixture. Add ⅓ cup of coconut sugar, 1 teaspoon of salt, 1 tablespoon of cinnamon, and 4 cups of all-purpose flour. Stir until a rough dough forms, knead for about 10 minutes.

While the dough is rising, melt ¼ cup of vegan butter in a saucepan. Mix in 1 tablespoon of coconut sugar, 2 tablespoons of coconut syrup, and if desired, add chopped walnuts and raisins.

After the dough has risen, punch it down and roll it out into a rectangle. Spread the filling across the dough, roll tightly, and cut into 3.5-centimeter pieces.

Place the sliced rolls into a greased baking dish, cover with a kitchen towel, and let rise for another 30 to 45 minutes until puffed.

Preheat the oven to 356°F (180°C). Bake the rolls for approximately 20 minutes until golden brown.

Prepare the cashew frosting by blending soaked cashews, coconut syrup, coconut oil, and powdered sugar until smooth. Adjust consistency with dairy-free milk as needed.

Drizzle the cashew frosting over the warm rolls before serving.