It’s a cold, bright morning here in the suburbs, with a thin veil of mist hanging across the horizon and blurring the leaves of the trees into one bold splash of colour. I’m drinking strong, hot coffee, and playing with the cat, and trying to forget about the things I don’t have. My time will come, just as surely as the bright leaves will fall and the sun will set. And in the meantime, there are warm cinnamon buns to be baked, and sunny autumn mornings to admire.
The inspiration for these came from the Primrose Bakery recipe, but I wanted them to be free of animal products and found that this was perfectly easy to do. Best enjoyed warm on a cold morning, but pretty good at any time of the day or night.
Makes 12 buns
- 275g lukewarm water
- 5g active dried yeast
- 4 tbsp raw cane sugar
- 600g strong white bread flour, sifted, plus extra for flouring the surface
- 1/4 tsp salt
- 175g unsweetened almond milk, warmed slightly in a pan to ‘hand hot’
- 75g coconut oil (I used refined because it’s cheaper and doesn’t impart a coconut flavour)
- 125g vegan butter
- 250g coconut sugar or dark soft brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- Stir together the water, yeast and 1 tbsp of the sugar, and set aside.
- In a large bowl stir together the flour salt and remaining 3 tbsp of sugar. Cut in the coconut oil with your hands or an electric mixer, until you have a breadcrumb-like consistency. Add the milk and yeast mix and stir to form a sticky dough.
- Turn the dough out onto a well-floured surface and knead for five minutes until smooth and elastic. Leave the dough to rest for ten minutes
- Roll out the dough to a rectangle measuring 63x38cm. Spread the soy butter over the rectangle.
- In a bowl stir together the coconut/brown sugar and spices. Spread this mix over the butter. Roll up the rectangle, then cut into 12 pieces and lay side by side in a baking dish.
- Place the tray in a warm area and leave to prove for 45 minutes.
- Preheat the oven to 180 degrees C (160 fan).
- Bake for 20-25 minutes until cooked through and golden brown. Leave to cool then separate and serve.