In a stand mixer, add flour, wheat germ, olive oil, agave syrup, egg, vanilla extract and yeast.

Warm up soy milk to 110 °F or 43 °C. Turn the mixer on low speed and slowly add the soy milk until combined.

Change to the dough hook and turn on low speed until dough forms a ball.

Place the dough in a greased pot and cover with the lid for 90 minutes.

Punch the dough. Take it out of the pot and knead on a lightly floured surface a few times.

Roll out the dough into a long rectangle shape (approximately 15 inches by 8 inches).

Using a pastry brush, brush agave syrup on top. Sprinkle with cinnamon.

Roll the dough tightly to make a 15 inch log.

Cut log into 8 equal parts.

Place in a baking tray or a Dutch oven and cover for 20 minutes. Leave some space between the rolls because they will puff up as they rise.

Top with agave syrup and cinnamon.

Preheat oven to 375°F or 190°C.

Bake for 25 to 30 minutes, until lightly brown on top.