Once the dough has finished rising, sprinkle a clean counter or pastry mat with flour. Punch the dough down, and use a rolling pin to roll the dough into a large rectangle, about 1/2 inch thick. Sprinkle more flour on top while rolling to prevent sticking.
Spread the 6 tablespoons softened vegan butter over the rolled dough, leaving an inch around the edges. Sprinkle the brown sugar, then the cinnamon and pumpkin pie spice on top of the butter.
Starting with the long end closest to you, roll the dough into a tight log. Place seam side down. Using a serrated knife, cut off the two ends. Then slice into 12 rolls. Place the rolls in a 9 by 13 inch casserole dish, or (2) 9-inch round pans.
Bake for 20-30 minutes, until the rolls are lightly golden brown and the centers are cooked through. Check with a fork to make sure the rolls in the middle are cooked through, and not doughy.
While the rolls are baking, make the icing. In a medium bowl, add the vegan cream cheese, maple syrup, powdered sugar and salt. Using a hand mixer (or stand mixer), beat until smooth and creamy.
Allow the rolls to cool for 10 minutes before drizzling with the icing. Serve and enjoy!