- Add the flour, cornflour, icing sugar and dried yeast to the bowl of a stand mixer or a large mixing bowl.
- Stir to combine, then add the non-dairy milk and melted vegan margarine.
- Bring the mixture together into a dough and knead for 5–6 minutes, until smooth and elastic.
- Lightly grease a large bowl, add the dough and cover with a damp tea towel.
- Leave somewhere warm for approximately 90 minutes, or until doubled in size. Alternatively, refrigerate overnight for a slower rise.
- Turn the dough out onto a lightly floured surface and roll into a large rectangle around 1cm thick.
- Evenly sprinkle over the cinnamon, brown sugar and Merchant Gourmet Whole Chestnuts.
- Roll up tightly from the long side to form a log.
- Cut into 9 equal rolls.
- Arrange the rolls in a lightly greased baking dish, cut-side up.
- Cover and leave to prove for around 45 minutes, until puffy.
- Preheat the oven to 180°C.
- Meanwhile, make the glaze by gently heating the vegan margarine and maple syrup together until melted. Set aside.
- Pour some of the glaze over the risen rolls.
- Bake on the lower oven shelf for 25 minutes.
- Remove from the oven, spoon over more glaze and return to the oven for a further 10 minutes.
- While the rolls bake, whisk together the icing sugar, vegan cream cheese, vegan butter and vanilla until smooth.
- Remove the rolls from the oven and cover with a clean tea towel for 15 minutes to keep them soft.
- Finish with generous spoonfuls of cream cheese icing before serving.
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