For the dough
375g plain flour
3 tbsp dairy-free spread
3 tbsp caster sugar
1 sachet of instant yeast
1 cup of plant milk
150g brown sugar
2 tbsp melted dairy-free spread
Cream Cheese Frosting:
120g vegan cream cheese ( I suggest Violife)
1/4 cup of dairy-free spread
150-200g icing sugar (depending on how sweet you like your frosting)
Mix the plain flour, caster sugar and yeast together in a bowl.
Heat the milk with the dairy-free spread on the stove until it's warm. If it becomes too hot let it cool down otherwise there's a chance it would kill the yeast causing the buns not rise.
Add the milk and butter to the dry ingredients and mix all together until it forms a dough.
Knead for 2-3 minutes on a floured surface into a dough ball. Grease a mixing bowl using spray oil then place the dough inside and cover with a tea towel.
Leave in a warm place for an hour, I leave mine in the grill especially if the oven has not long been on so it's nice and warm, this is when the dough will rise.
Once the dough has risen, roll out using a rolling pin into a rectangle shape onto a floured surface.
Brush the melted dairy-free spread all over the dough, this ensures the filling will stick. Then add the cinnamon and sugar mix on top making sure everywhere is covered.
Roll the dough length ways into a long tube and cut into equal sizes.
Grease a baking dish with spray oil and place the cinnamon buns in together, cover with the tea towel and place back in a warm place for 30 mins to rise, again.
Heat the oven to gas mark 4 and place the buns in the oven for 20 minutes or until golden brown. Let them cool in the dish.
While the buns are cooling now is a good time to start on the filling.
In a bowl whisk together the vegan cream cheese, dairy-free spread and the icing sugar.
Once buns are completely cooled down, drizzle the frosting all over.
You might have frosting left over, this could be great for a carrot cake recipe or you can simply freeze up to a month to use another time.
Sit back and enjoy your buns with a cup of coffee.
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