Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

In the bowl of the stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, salt, cinnamon and ginger.

Make a well in the middle of the dry ingredients and add the psyllium gel, lukewarm non-dairy milk, molasses and melted vegan butter.

Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 5 minutes (if using a stand mixer) or 8-10 minutes (if kneading it by hand).

In a bowl, mix together the very soft vegan butter and molasses until well combined. Set aside until needed.

In a separate bowl, mix together the light brown sugar, cinnamon, ginger, nutmeg, allspice and cloves. Set aside until needed.

Lightly butter a 9x13-inch (23x33cm) rectangular baking pan, and set it aside until needed.

Turn out the dough onto a generously floured surface and shape it into a ball.

Roll it out into an approximately 12x18-inch (30x45cm) rectangle.

Spread the molasses-butter mixture evenly over the rolled-out dough, all the way to the edges.

Sprinkle the sugar-spice mixture evenly over the dough.

Cut the rectangle widthways into twelve 1½-inch (4cm) wide strips.

Roll up each individual strip into a roll.

Arrange the cinnamon rolls in the buttered baking pan, they should only just touch each other.

Proof the cinnamon rolls in a warm place for about 1 hour 15 minutes to 1 hour 30 minutes or until about doubled in size.

While the rolls are proofing, adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC).

Once the cinnamon rolls have doubled in size, pour warm vegan heavy/double cream evenly all over them.

Cover the baking pan with a sheet of aluminium foil and bake at 350ºF (180ºC) covered for 15 minutes.

After 15 minutes, remove the aluminium foil and continue baking until the cinnamon rolls get golden brown on top – about 20-22 minutes more.

Allow the baked cinnamon rolls to cool until warm while you prepare the cream cheese frosting.

In a bowl, whisk together the vegan cream cheese and butter until smooth.

Add the powdered/icing sugar and whisk well until evenly combined, smooth and creamy.

Add the vanilla, molasses, cinnamon and ginger, and whisk until well combined.

Spread the frosting over the warm (not hot!) cinnamon rolls, and serve.