Step 1

To the bowl of a stand mixer or other large bowl, add 4 cups of flour, yeast, sugar, cinnamon, nutmeg, allspice and salt. Mix to combine.

Step 2

Now add the warmed soy milk, softened vegan butter, currants or raisins and orange zest, if using. If using a stand mixer, mix with a dough hook on low speed for about 5 minutes, until a dough forms. Add additional flour as needed, 1/4 cup at a time, until the dough pulls away from the sides of the bowl.

Step 3

Alternatively if you don't have a stand mixer, turn the dough out onto a floured surface and knead by hand for 10 minutes, adding more flour as needed.

Step 4

The dough should be slightly sticky, smooth and stretchy. Be careful not to add too much flour, or the buns will be dense and not rise as well.

Step 5

Place the dough in a large bowl sprayed with oil, cover with plastic wrap and place in a warm place to rise for 30-45 minutes or until doubled in size.

Step 6

Grease a 9x13 inch baking pan or two 8-9 inch round pans.

Step 7

Punch the dough down gently to release the air and divide into 15 pieces. To make them as smooth as possible, pull the seams downward and shape each roll so the top is smooth. Place the less smooth side down onto the prepared pan or pans, right next to each other.

Step 8

Cover with a clean tea towel or plastic wrap and let rise for 30 minutes (they won't quite double in size this time.)

Step 9

While they are rising, preheat the oven to 350 degrees F.

Step 10

Place in the oven and bake for 20-25 minutes until golden brown on top.

Step 11

While the buns are baking, place the water and sugar in a small saucepan and bring to a boil over medium heat. Simmer for a few minutes until the sugar is dissolved, then set aside off the heat.

Step 12

Whisk the icing ingredients together in a bowl until combined, then add to a piping bag and refrigerate until ready to use.

Step 13

When the buns are done, brush them with the sugar syrup. Let them cool for 20 minutes or so before piping the icing over the buns to form crosses. Serve and enjoy!

Step 14

Cover leftover rolls tightly and store at room temperature for 2 days, or refrigerate for 4-5 days. They can also be frozen.