In a saucepan, whisk together the plant-based milk, melted dairy-free butter, and granulated sugar. Heat the mixture until just warm, about 98.6°F (37°C), similar to a warm bath.

Sprinkle the yeast evenly over the warm mixture and let it sit for 5-10 minutes to activate the yeast. Ensure the mixture is not too hot, or it will kill the yeast.

In a large bowl, mix the flour, cocoa powder, salt, and baking powder.

Pour the yeast mixture into the dry ingredients and mix with a wooden spoon until just combined.

Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a towel or plastic wrap, and set in a warm place to rise for 1-2 hours, or until doubled in size.

In a small bowl, mix the softened dairy-free butter, light brown sugar, and ground cinnamon until well combined.

Stir in the dairy-free chocolate chips.

Punch down the risen dough and roll it out on a floured surface into a large rectangle, about ¼-inch thick.

Spread the chocolatey cinnamon filling evenly over the dough.

Sprinkle the vegan mini marshmallows over the filling.

Starting from the long edge, tightly roll up the dough into a log.

Cut the log into 12 equal pieces and place them in a greased 9x13-inch baking dish, cut side up.

Cover the dish with a towel or plastic wrap and let the rolls rise again for about 30-45 minutes, or until puffy.

Preheat your oven to 350°F (175°C).

Bake the rolls for 25-30 minutes, or until golden brown.

Allow the rolls to cool slightly in the pan while you prepare the frosting.

In a large bowl, beat the dairy-free butter until creamy.

Gradually add the powdered sugar, mixing until smooth.

Add the vanilla extract and plant-based milk (one tablespoon at a time) until the frosting reaches a spreadable consistency.

Spread the creamy whipped frosting over the warm rolls.

Serve immediately and enjoy the gooey, chocolatey, marshmallow-filled goodness!