Stir together warm water, dry yeast, and cane sugar in a bowl. Let sit for a few minutes until it starts to froth up / activate.

Pour in the aquafaba, olive oil, and sea salt. Mix well.

Finally, add in the flour. Start kneading as soon as it comes together. Keep going for 7-8 minutes, adding more flour as needed. The dough should be slightly sticky, but not so sticky that it sticks to the worktop.

Place the dough back in the bowl, cover with cling film and a tea towel, and leave to rise for about 45 minutes.

Roll out the dough to a rectangle and spread the butter all over. Sprinkle the cinnamon over the butter with the pinch of sea salt. Now – tightly – roll up the dough starting from one of the two long sides. Slice the log into 8 equal pieces and place in a parchment-lined cast iron skillet (or baking pan). Cover with cling film and tea towel again and leave for just about another 30 minutes.

Preheat the oven to 200°C / 400°F.

Now, pop the skillet in the oven and bake the rolls for 12-15 minutes. They should be a golden brown color on top.

Meanwhile, make the cream cheese glaze. Just mix everything together with a whisk until it’s smooth and resembles something you would like to bathe in.

While the rolls are still hot, pour over half of the glaze. This will ensure that the glaze melts into all the little cracks. When the rolls have cooled a bit, pour over the rest of the glaze. Serve warm or at room temperature. Preferably with coffee.