Combine all of the dough ingredients into a bowl of a stand mixer, including the yeast and softened vegan butter. Knead with the dough hook attachment on medium-low speed for 10 minutes until it forms one cohesive dough. You’ll know when your dough is fully kneaded when it springs back when you lightly press down on it.

Shape the dough into a ball and transfer to a lightly oiled bowl and cover. Let the dough rise in a warm spot for 1 hour, or until doubled in size.

In a small saucepan, melt the butter until bubbly. Then whisk in the brown sugar until it has slightly dissolved in the butter. Next, add in the non-dairy milk and whisk to combine.

Add in the bread flour, bread crumbs, salt, and vanilla extract. Whisk until fully combined. Cook for another 1 minute until it starts to bubble. Remove from heat and allow to cool.

When your dough has doubled in size, punch down it down and divide it into 6 pieces. Use a food scale for more accuracy. Shape each piece into a ball, cover with a damp tea towel, and allow it to rest for 15 minutes.

After 15 minutes, on a lightly floured work surface, roll out a piece of dough into a rough 4-inch x 9-inch oval. If the dough is resisting and springing back as you roll, allow it to rest for another 10-15 minutes. See notes.

Add about a heaping tablespoon of the filling, and evenly spread it across the surface, leaving about a half-inch border all around.

Starting from the bottom, roll it up while making sure that all ends are sealed. Roll the tops of the dough in the breadcrumbs, and set it aside on a parchment-lined baking sheet, seam side down. Repeat for the rest of the dough and filling.

Cover with a damp cloth and let it rise again for 30 minutes and preheat the oven to 350° Fahrenheit. Then bake for 20-25 minutes, or until golden brown. Allow the bread rolls to cool over a wire cooling rack. Best served the same day!