These cinnamon buns are sooooooo moreish!
I challenge you to have any left after the first day!
Ingredients-
- 8 oz white bread flour
- 1/2 tsp salt
- 1 sachet easy blend dry yeast
- 1 oz vegan margarine
- 4 fl oz warm oat milk
Filling-
- 1 3/4 oz vegan margarine
- 2 tsp ground cinnamon
- 1 3/4 oz soft brown sugar
- 1 3/4 oz currants
Topping-
- Icing sugar
- Glace cherries.
- OR maple syrup
Method-
- Sieve flour and salt into mixing bowl. Stir in dried yeast.
- Rub in the margarine with your fingers until the mixture is like breadcrumbs.
- Add warm oat milk and mix to dough.
- Place the dough in a covered, greased bowl. Leave in a warm place for 40 mins until doubled in size.
- Knead the dough lightly for 1 minute. Roll into a rectangle approx 30 x 23 cm.
- Make the filling by creaming the margarine, sugar and cinnamon together.
- Spread the filling over the dough leaving a tiny border.
- Sprinkle over with currants.
- Roll the dough up like a swiss roll, starting at the long side. Press down to seal and cut into 12 equal slices.
- Place the slices, face down, in a greased 23cm square baking tin. Cover and leave for 30 minutes.
- Bake in a preheated oven at 190/375 degrees for 20 – 30 minutes until risen and golden.
- When cool, decorate with drizzled icing and a glace cherries OR maple syrup.
- Enjoy!
