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29 Sep 2021
For the rolls:
7g fast-action yeast
400g strong white flour
30g caster sugar
200ml dairy-free milk *
100g dairy-free spread *
For the filling:
50g dairy-free spread
50g caster sugar
For the glaze:
60g brown sugar
For the frosting:
50g icing sugar, sifted
1 tsp vanilla extract
25ml dairy-free milk *
200g dairy-free cream cheese *
To make the dough, combine the dry ingredients in the bowl of an electric mixer. Heat the dairy-free milk and dairy-free spread and allow to cool for 5 minutes.
Turn the mixer on and gradually add in the milk mixture. Or if preparing by hand, mix in a large bowl and then knead for 15 minutes on a floured surface. In the machine, wait until the dough has come together and knead with the dough hook attachment for 10 minutes, or until smooth.
Shape your dough into a ball and place in a clean bowl. Cover with clingfilm and rest for 1 hour, or until the dough has doubled in size.
Once you’re ready to shape your dough, melt the butter for the filling in a saucepan and add in the sugar, cinnamon and raisins, making sure they are well combined.
Knock the air out of the dough and transfer to a floured surface. Roll the dough into a long rectangle and then spoon and brush the filling mixture all over.
Rolling from the short side, begin to roll the dough into a tight swirl.
Slice into 8 equal pieces, place them, spaced well apart, with swirls upwards, in a 9in round cake tin. Cover with clingfilm and allow to rest for 45 minutes. Meanwhile, preheat the oven to 200C/400F.
Once the rolls have puffed up and out, place in the oven for 30-40 minutes or until golden.
Remove from the oven, combine the sugar and oil for the glaze, and drizzle it all over the buns. Allow them to cool for 10 minutes.
To make the frosting, whisk the icing sugar, vanilla and dairy-free milk together before whisking in the dairy-free cream cheese and beating until smooth. Remove the buns from the tin and smooth over the frosting.
Serve immediately, or allow to cool and store for 2-3 days.