In a large bowl, whisk together room temperature plant milk, melted butter and sugar. It’s very important that the mixture be just warm, registering between 100-110F.  If your milk it too cold heat it slightly in a pot on the stovetop or in a bowl in the microwave. If it’s too hot let it cool slightly. 

Sprinkle in the yeast and let sit for 1 minute.

Add 4 ½ cups flour and 1 tsp salt to the milk mixture with a wooden spoon until just combined.

Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.

Preheat oven to 350F ensuring oven rack is in the middle setting.

After 1 hour the dough should have doubled in size. Remove the towel or wrap and add the remaining ½ cup flour. Stir well, then turn out onto a well-floured surface.

Knead the dough lightly, adding additional flour if necessary, until the dough just loses its stickiness and does not stick to your work surface.

Roll the dough out into a large rectangle, about ½ thick. Spread the softened vegan butter evenly over dough. Top evenly with raspberry chia seed jam taking care to leave 1 inch of space around the dough.

Roll up the dough, forming a log and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.

Cut the log in half, then divide each half into 7 evenly sized pieces (about 1 ½ thick).

Place rolls into pan. Cover with towel or plastic wrap and let rise for 30 minutes.

Meanwhile, prepare peanut butter frosting by combining ingredients into a medium-sized mixing bowl and whisking until smooth.

Remove towel or plastic wrap. Bake uncovered for 25-30 minutes or until golden brown.

Remove from oven and while the rolls are still warm drizzle with peanut butter frosting.