In a small bowl, whisk together the flaxseed and warm water until well combined, set aside to thicken.

In large bowl, combine 2 cups of the flour, sugar, yeast, and salt. Set aside.

In a small saucepan over medium-low heat, combine the plant-based milk and ⅓ cup of plant-based butter. Heat until warm and the butter is melted. Pour into the flour mixture, add the flax mixture, and stir until well-combined (it should be on the wet side). Stir in an additional 1 cup of the flour.

Turn out the dough onto a floured surface, and knead in the additional 1 cup of flour. Continue kneading until the dough is very soft and pliable, about five minutes—depending on humidity that day, you might need to add more flour to keep the dough from being too sticky. Transfer the dough to a clean, well-oiled boil, cover and let rise in a warm spot until doubled in size, about one hour.

Meanwhile, grease one 9 x 13-inch baking pan, two 8-inch cake pans, or two 10-inch cast iron skillets, set aside.

In a small bowl, begin making the filling by combining the brown sugar and cinnamon, set aside.

On a floured surface, roll out the dough into a rectangle approximately 20" x 16" in size. Spread with the plant-based butter for the filling, then sprinkle liberally with the brown sugar and cinnamon mixture.

Roll the dough up lengthwise, pinching the seam closed when finished. Use your hands to gently squeeze the tube to even it out, seal it together, and stretch it out a bit.

Using a bit of unflavored dental floss or a very sharp knife, cut off both ragged ends (you can bake these, but they just aren't as pretty!), and slice the remaining roll into 12 even slices. Arrange in prepared baking dish(es). Cover and let rise in a warm spot until noticeably puffier, about an hour.

Meanwhile, make the frosting by creaming together the plant-based butter and vegan cream cheese using a hand mixer or whisk. Add in the powdered sugar, vanilla, orange juice, and zest, and mix until very smooth and creamy. Cover and set aside.

Preheat oven to 350°F. Bake pan(s), uncovered, for about 20 minutes or until the tops are golden brown. Let cool for about five minutes, then drizzle on the frosting liberally. Serve immediately.