Warm non-dairy milk to 110°F and mix with sugar and yeast in the base of a stand mixer fitted with a dough hook. Allow to sit 5-10 minutes to activate the yeast.

Add melted butter, salt, eggs, and 4 cups of flour. Mix on low with dough hook until combined then increase the speed to medium until all of the flour is mixed in.

Next, adding 1/4 cup of flour at a time, mix in the remaining 1/2 cup of flour into the mixing bowl until completely mixed in. Knead for about 3-5 minutes.

Transfer the dough to a large greased bowl and let rise 30 minutes, or doubled in size.

While the dough is rising, make the blueberry filling. In a medium-sized bowl, mix together 1 cup blueberries, sugar, lemon zest, lemon juice, vanilla, and cinnamon. Muddle the mixture together and set aside.

Once doubled in size, roll out the dough into a large rectangle, roughly 24x15-inches.

Spread the softened plant-based butter over the dough.

Get the bowl with the blueberry filling and remove 1/4 cup of the juice from the bowl. Set the juices aside and reserve for later.

Spread the blueberry filling over the buttered dough and then sprinkle with an additional cup of fresh blueberries.

Roll up the dough along the short edge being careful to tuck the blueberries in while you roll.

Cut into 12 pieces (about 1-1 1/2-inches thick) and place in a greased 9×13-inch baking dish.

Cover with a clean kitchen towel and allow to rise 30 minutes.

Mix the reserved juices with 1/4 cup of plant-based milk and drizzle over the rolls while you preheat the oven to 350°F.

Once preheated bake for 35-40 minutes until golden brown and baked through. Remove from the oven and cool about 10 minutes before frosting and serving.

While the rolls cool, mix up the lemon icing. In a medium bowl stir together powdered sugar, lemon juice, oat milk, and salt.

Frost the rolls and enjoy!