Properly measure 3 ⅓ cups of the all purpose flour by spooning the flour in to a measuring cup. This ensures that you aren’t over packing the cup. Reserve the remaining ⅔ cup of flour for a later time. Add flour to a large bowl along with the instant yeast, salt, and sugar. Whisk to combine and set aside.
Add the plant milk and the vegan butter to a pot on low heat. Be sure the mixture is between 120-130F.
Pour the wet mixture in to the dry and stir with a wooden spoon until combined. The dough will be very sticky. Oil a large bowl. Transfer the dough in to the oiled bowl and cover with plastic. Let rise in a warm place for 1 hour.
Add all the chai spiced sugar filling ingredients (except the butter) to a small bowl and stir until evenly incorporated. Set aside.
After 1 hour, unwrap the dough and sprinkle ⅓ cup more flour on top. Knead the dough until combined. If dough is too sticky to work with, slowly add in the remaining ⅓ cup. You might not need all of it. Lightly flour a clean surface. Place the dough on the surface and roll it out in to a large rectangle as thin as you can. If the dough is giving you trouble, let it rest for 10-15 minutes.
Brush the dough with 2-3 tablespoon of softened (not melted) vegan butter. Sprinkle on all of the chai spiced sugar mixture evenly on the dough.
Starting with the shortest side, roll up the dough as tightly as you can. Cut in to 10-12 even pieces.
Lightly oil a baking dish of choice. Place the cinnamon rolls in to the dish with a small amount of space in between each of them. Cover loosely with plastic wrap or a dish towel and let rise for 1 more hour.
Preheat oven to 350F.
Bake Cinnamon Rolls for 25-30 minutes or until a toothpick comes out clean.
Make the glaze by whisking together the instant coffee and plant milk. Then, add powdered sugar and whisk until smooth. Serve warm.