Warm soy milk in a small saucepan until lukewarm. Whisk in sugar and yeast, and let sit for 5 minutes until frothy.

Combine melted plant-based butter with the yeast mixture. Gradually stir in flour and salt until a lumpy dough forms. Knead with a dough hook for 5-7 minutes until smooth.

Lightly grease a bowl, place the dough inside, cover with a towel, and let rise in a warm environment for 30 minutes.

Prepare lemon sugar by massaging lemon zest into sugar until fragrant.

Roll the dough into a rectangle and spread lemon curd on top. Sprinkle lemon sugar mixture evenly, then roll the dough into a log.

Cut the log into 12 equal portions using dental floss or cheese wire. Place rolls in a greased baking tray.

Preheat the oven to 180°C (356°F) and bake rolls for 20 minutes until golden brown.

Mix yogurt and icing sugar until smooth. Drizzle frosting over the warm rolls.