Preheated the oven at 350°F (convection) and line a baking sheet with parchment paper or a baking mat.
Dissolve the sugar and yeast in the lukewarm water and let it sit for 10 minutes until foamy.
Add the flour, salt, and oil to a bowl. Add the yeast mixture and knead for 5-7 minutes until smooth. Cover the bowl and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
Meanwhile, peel and thinly slice the onions. Heat the oil in a pan over medium heat. Add the onions and cook until softened and golden brown. Add the agave syrup, stir well, and let the onions caramelize slightly. Set aside.
Peel and finely chop the garlic. Sauté it in a pan with some oil. Add the spinach and sauté until wilted.
On a floured surface, roll out the dough into a rectangle (about 12 x 16 inches).
Spread a thin layer of vegan cream cheese over the dough. Evenly distribute the spinach over the dough and sprinkle with the caramelized onions. Season with salt, pepper, and a pinch of nutmeg.
Tightly roll the dough from the long side to form a long roll. Using a knife, cut the roll into ¾-inch thick slices.
Place the rolls cut-side up on the baking sheet. Let them rest for another 15 minutes at room temperature.
Bake the rolls for 25-30 minutes, or until lightly golden brown.
Let the rolls cool for 5 minutes and serve warm or at room temperature.
