Step 1

Mix the flour, salt, yeast, and sugar in a large mixing bowl.

Step 2

Pour in the lukewarm (not cold!) almond milk and stir everything together with a large wooden spoon. Then add the olive oil and integrate.

Step 3

When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board.

Step 4

Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand. You then reform the dough, turn it 90 degrees and start again. Repeat this for 10 minutes.

Step 5

When the dough is shiny and smooth, put it in a large mixing bowl, coat in a thin layer of olive oil and cover the bowl with a tea towel.

Step 6

Leave this in a warm place (but not too warm - ie not next to an open fire!) for between one and two hours (until it has doubled in size).

Step 7

Empty the dough out on to a work surface and push the air out with your fingertips.

Step 8

Roll the dough flat until it is 40-45 cm wide and 18-20 cm high (photo 1).

Step 9

Coat the dough with olive oil making sure to cover the entire dough.

Step 10

Sprinkle a layer of sugar on the dough and then a layer of cinnamon - these will stick to the olive oil (photo 2 and 3).

Step 11

Starting from the bottom, roll the dough tightly so that at the end you have one horizontal "dough snake" (photo 4).

Step 12

Cut the dough into 12 segments, which comes out around 3-4 cm per segment (photo 5).

Step 13

Place the segments horizontally (like a tree trunk) on an oiled baking tray, leaving 1-2 cm between each bun. If you can fill the baking tray, this is ideal (photo 6).

Step 14

Leave the buns (covered with a kitchen towel) to prove again for another hour. During this time preheat the oven to 180° C / 350° F.

Step 15

Place the buns in the oven to bake for 18-20 minutes.

Step 16

While the buns are baking, create the glaze by warming the almond milk, brown sugar and cinnamon in a small saucepan.

Step 17

Take the buns out of the oven when they are lovely and golden, and glaze them while they are still hot. Try and use all of the glaze, and let it seep into the buns and the gaps between them.