Sugar, spice and everything nice

The delightful aroma of these beauties wafting out of the oven will get your taste buds firing, for sure. For a brilliant make-ahead hack, you can make these up until the rolls are formed and in their tin and then cover them and put them in the fridge to slowly rise overnight. The next morning, just pop them in a preheated oven and, voila! A tasty way to start your day.

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200ml oat milk

115g dairy-free butter

2 tbsp caster sugar

1 x 7g sachet yeast

250g strong white bread flour

250g plain flour

½ tbsp salt

1 tbsp apple cider vinegar

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100g dairy-free butter

75g light brown sugar

2 tbsp cinnamon

pinch of salt

For the icing

200g icing sugar

2-3 tbsp water

Grease a 20cm cake tin with dairy-free butter.

Pour the oat milk into a small saucepan and heat over a medium heat until steaming. Take off the heat, add the dairy-free butter and stir until melted.

Stir in the sugar and yeast and set aside.

Mix the flours and salt together in a large bowl. Make a well in the centre and add the oat-milk mixture. Add the apple cider vinegar and mix to make a soft dough.

Tip on to a clean work surface and knead until smooth and elastic.

Clean the bowl and place the dough back inside, cover with a clean cloth and set aside for 1-1½ hours, until doubled in size.

Put all of the filling ingredients into a bowl and whisk until light and fluffy. Set aside.

Once the dough has doubled in size, tip the dough on to a clean work surface dusted liberally with flour and roll it into a large rectangle about 30 x 25cm.

Spread the filling evenly over the dough.

Starting at the longest edge, roll the pastry into a log and slice into nine equal circles, then lay each slice on its side.

Take the last 2cm of each roll and tuck it underneath the pastry.

Arrange the rolls in the greased cake tin, leaving a little space between each one.

Cover and leave to rise for another 30–40 minutes, until risen and puffy.

Preheat the oven to 180ºC

Bake the rolls for 20–30 minutes, until golden. Remove and set aside to cool in the tin.

Put the icing sugar into a bowl and gradually mix in enough of the water to make a drizzle. Remove the cooled rolls from the tin, drizzle with the icing and leave to set before serving.

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