To make the dough, first heat soy milk and vegan butter on the stove until combined. Pour into a mixing bowl and leave until luke warm. Add the instant yeast in and leave to activate for 10 minutes.
Once activated, add in flour 1/2 cup at a time. Mix as you go until all is combined and knead on a floured surface for one-two minutes. Wash the mixing bowl, drizzle with olive oil and place the dough inside to rise in the sun for one hour (covered with a clean damp tea towel)
Once the dough has doubled in size, roll into a rectangle (1cm thick) and spread cookie crunch generously on top. Sprinkle with cinnamon before rolling tightly lengthwise.
Cut the dough into 4cm sized rounds and pop in a baking paper lined dish, brush with vegan butter and bake in the oven at 180C fan bake for 30 minutes until golden.