Step 1

In a large bowl combine 210g plain flour, 7g yeast, 20g sugar, and a pinch of salt. In a large jug combine 80ml plant milk with 20ml rapeseed oil and set aside.

Step 2

In a small saucepan whisk together 20g flour with 90ml plant milk over low heat. Continue to whisk until you get a thick sticky mixture. Remove from the heat immediately.

Step 3

Add the liquids from the jug plus the sticky flour mixture to the dry ingredients and stir to combine with a wooden spoon. Once it becomes too sticky to mix, switch to your hands. Transfer to a floured surface and knead with your hands for 2-3 minutes, until you get a smooth dough.

Step 4

Shape into a large ball and place the dough back into the lightly greased bowl. Cover with a damp tea towel and place in a warm place for 90 mins to rise.

Step 5

Once the hour elapses, place the dough on a lightly floured surface and knead for 30 seconds. Use a rolling pin to gently roll the dough into a rectangular of about 1cm thickness.

Step 6

In a small bowl, combine the caster sugar cinnamon, and a little water into a spreadable mix. Spread it across the dough rectangle and use a pizza cutter to cut the dough into 3-4cm thick strips. Gently use your fingers to roll up each strip into a cinnamon roll.

Step 7

Place the rolls onto a lined baking tray 2 inches apart and cover with a damp teatowel once more. Allow them to rest for 30 minutes. After 20 minutes, preheat your oven to 180C.

Step 8

Remove the towel and transfer your cinnamon rolls to a baking dish - I've used a greased cast-iron pan on this occasion, but you can also use a round cake tin or an oven dish of your choice. Place the rolls loosely next to each other with 1-2cm space between them.

Step 9

Place the cinnamon rolls in the oven and bake until golden for about 12-15 minutes.

Step 10

In the meantime whisk up your glaze by combining the icing sugar with a little plant milk - only add a tiny amount of liquid at a time and stop adding more, when the glaze is thick, but pourable.

Step 11

Allow for your vegan cinnamon rolls to cool for a few minutes before drizzling your glaze on top and serve them warm or cold.