Make the tangzhong: Whisk 25 grams bread flour (for tangzhong) and 125 milliliters water (for tangzhong) in a small saucepan until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a paste and reaches 65°C (or leaves lines when you drag a spatula through). Takes 2-3 minutes. Transfer to a bowl, press cling film directly onto the surface, and cool to room temperature.

Prep the sweet potato: Boil or steam roughly 200g peeled sweet potato chunks until very soft (15-20 mins). Drain well and mash until completely smooth — no lumps. Measure out 150 grams sweet potato purée (boiled and mashed smooth). Cool to room temperature.

Make the dough: In a large bowl or stand mixer, combine 450 grams bread flour, 7 grams instant yeast, 50 grams caster sugar, and 6 grams fine salt. Add the cooled tangzhong, 150 grams sweet potato purée (boiled and mashed smooth), and 180 milliliters plant milk (oat or soy), warm. Mix until a shaggy dough forms. Knead on medium speed (or by hand) for 8-10 minutes until smooth and elastic. Add 60 grams vegan butter, softened in pieces and knead another 4-5 minutes until fully incorporated and the dough is soft, slightly tacky, and passes the windowpane test.

First rise: Shape dough into a ball, place in a lightly oiled bowl, cover with a damp tea towel or cling film. Rise at room temperature until doubled — about 1-1.5 hours depending on your kitchen.

Make the filling: While dough rises, mix 150 grams soft brown sugar, 2 tablespoons ground cinnamon, 100 grams walnuts, finely chopped, and 1 pinch fine salt (for filling) in a bowl. Have 40 grams vegan butter, melted (for filling) ready.

Roll and fill: Lightly flour your bench. Roll the dough into a rectangle roughly 40cm x 30cm, with a long edge facing you. Brush evenly with 40 grams vegan butter, melted (for filling), leaving a 1cm strip along the far edge bare. Sprinkle the filling mixture evenly over the butter, pressing gently to adhere.

Roll and cut: Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or unflavoured dental floss, cut into 12 equal pieces (about 3-3.5cm each).

Arrange in pan: Grease your 20x30cm baking pan. Arrange rolls cut-side up in a 3x4 grid, spacing evenly. They won't be touching yet — that's correct.

Overnight proof: Cover the pan tightly with cling film, pressing it gently onto the surface of the rolls to prevent drying. Refrigerate immediately. The rolls will rise slowly overnight (8-14 hours).

Morning — warm up: Remove pan from fridge. Let rolls sit at room temperature for 45-60 minutes while you preheat the oven to 180°C (fan-forced). The rolls should look puffy and be touching or nearly touching.

Bake: Bake for 25-30 minutes until golden brown on top and cooked through. If browning too fast, tent loosely with foil. The internal temperature should reach 88-90°C if you have a probe thermometer.

Make the glaze: While rolls bake, beat the glaze ingredients until creamy. Add 1 tablespoons plant milk as needed a little at a time until you reach a thick but just pourable consistency.

Glaze and serve: Let rolls cool in the pan for 10 minutes — no longer, you want them warm. Drizzle the cream cheese glaze generously over the top. Serve immediately.