For the Dough:
In a large bowl, combine the warmed oat milk, melted vegan butter, coconut sugar, and instant yeast. Let it sit for 5-10 minutes until foamy.
Add the gluten-free bread mix, baking powder, and salt to the wet ingredients.
Mix with a spoon or stand mixer until a cohesive dough forms. The dough will be sticky.
Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.

For the Filling:
In a small bowl, mix together the softened vegan butter, coconut sugar, ground ginger, cinnamon, cloves, and nutmeg until well combined.

Assemble the Rolls:
Lightly flour a clean surface and your hands. Turn the risen dough out onto the surface and gently shape it into a rectangle, about 12×18 inches. Be careful not to overwork the dough.
Spread the gingerbread filling evenly over the dough, leaving a small border along one long edge.
Starting from the long edge without the border, tightly roll up the dough into a log.
Slice the log into 8-10 equal rolls using a sharp knife or dental floss.
Place the rolls into a greased 9×13 inch baking dish, ensuring they are slightly separated.
Cover the dish and let the rolls rise again in a warm place for 30 minutes.
Preheat oven to 375°F (190°C) during the last 15 minutes of rising.

Bake the Rolls:
Uncover the rolls and bake for 25-27 minutes, or until golden brown and cooked through.

For the Frosting:
While the rolls are baking or cooling slightly, prepare the frosting. In a medium bowl, beat the softened vegan cream cheese and vegan butter until smooth and creamy.
Gradually add the powdered sugar, beating until well combined. Add vanilla extract.
If the frosting is too thick, add oat milk 1 tablespoon at a time until desired consistency is reached.

Frost and Serve:
Once the rolls are slightly cooled, spread the vegan cream cheese frosting generously over the warm rolls.
Serve immediately.