Punch down the dough and knead for a couple more minutes.
Roll the dough out on a long work surface (longer than 2 feet at least), so that it is about 5 inches wide and 16" long.
Spread with the vegan cinnamon butter, leaving about 1cm edge.
Carefully roll up, from the long edge, into a swiss roll. and pinch the edges together to seal.
Divide into 12 rolls, each about 2" wide. Turn them cut side up and place on top of the caramel sauce. Cover with tinfoil and, if desired, place in the fridge overnight for 12-48 hours before cooking.
If you want to cook them now, leave to rise for another 20 minutes whilst you preheat the oven.
Preheat oven to 200c.
When risen, place the rolls in the oven and bake for about 15-20 minutes or until just turning golden brown.