This is my vegan version of cinnamon buns, with added raisins. They’re quite simple to make but you do need a bit of patience while you wait for the dough to rise, twice.
Ingredients for dough:
- 1 pack of self activating dry yeast (7g)
- 240ml plant based milk (lukewarm
- 110g sugar(I use brown caster sugar)
- 1tsp salt
- 84g margarine
- 600g plain flour
Ingredients for filling:
- 100g brown sugar
- 1 tbsp cinnamon
- 60g raisins
Ingredients for glaze:
- 200g icing sugar
- 4 tbsp plant milk
- To make the dough: mix dry ingredients, add margarine dotted over dry ingredients in small amounts, and then add milk. Mix using a dough hook or by hand until combined.
- Then knead util dough forms a smooth stretchy ball.
- Place in an oiled bowl, cover and leave in a warm place to rise for at least one hour or until it has doubled in size. In the late autumn and winter I place the dough in my oven with the temp set to 20 degrees because my kitchen is quite cool.
- Once the dough has doubled in size, nock it back down and knead thoroughly again. Line large baking pan (I use a 9 x 12 roasting tin) with greaseproof paper.
- Then roll out to approx 2cm thickness.
- Spread lightly with margarine and sprinkle evenly with cinnamon sugar and raisins.
- Roll into a log from long edge.
- Cut into 5 com wide rounds using a serrated knife.
- Place each roll in tin on flat edge with a good amount of room between each roll.
- Place covered tin in warm place and leave rolls to rise until they have doubled in size.
- Bake at 170 for approx 30 mins or until buns are done. Check by gently lifting the centre of rolls to check and see if they come away easily (press them back down after checking and no one will know).
- Remove from oven and cool for 10 mins
- Make glaze by mixing two ingredients until smooth, then pour evenly over the buns while they are still in the tin.
- Lift from tin using greaseproof paper after glaze has had time to set.