To make the scrolls: Combine all the ingredients in a large bowl and knead for 5-10 minutes until it is smooth and elastic. If you have a stand mixer, use the dough hook and knead for 5 minutes until the dough is smooth and elastic. Leave the dough in the bowl or stand mixer, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size.
To make the scroll filling: Combine all the ingredients except the melted vegan butter in a small bowl. Set aside.
Lightly dust a clean surface with flour. Scoop out the dough and use a rolling pin to flatten the dough into a rectangular shape. Try to make sure the dough is evenly flat. Use a pastry brush to brush the melted vegan butter on the surface. Scatter the brown sugar mixture on top.
Starting from the long side of the pastry, roll the pastry into a log. Use a sharp knife to cut scrolls out of the log. Arrange on a lined baking tray leaving a little space in between each scroll. Place a tea towel over the scrolls and set aside to rise.
Preheat the oven to 180°C (350°F).
Bake the scrolls in the oven for 25-30 minutes or until they are slightly golden brown or when you insert a skewer in one of the middle scrolls and it comes out clean.
To make the scroll glaze: Add all the ingredients to a medium size bowl. Use an electric whisk to beat the mixture until it's fluffy and combined.
When the scrolls have cooled completely, spread the glaze on top.
The scrolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature or in the fridge for 1-2 days.