Vegan Cinnamon Buns

Instructions

1. Soak the sultanas in filtered water for about 20 minutes
2. Mix the vegan milk, with the sugar and add the yeast. Set to one side for about 10 minutes.
3. Make the filling by mixing together the sultanas, nuts, sugar and cinnamon. Set to one side.
4. Mix the ground flaxseed with water to form a paste.
5. Place the flour with the salt in a large mixing bowl. Add the above ingredients and mix using a dough hook or if you manual knead with your hands to form a dough. Knead for about 5 minutes.
6. Line a large bowl with a little oil and place the dough inside. Baste the dough with olive oil (this will help prevent it from drying out). Cover with a dishcloth and set to one side for about an hour. The dough should double in size.
7. Flour a work surface and turn the dough out onto it. Using your hands press the dough out into a rectangle around 40cm by 30cm.
8. Sprinkle the filling onto the dough. Take hold of both ends of the dough and gentle roll over into a circle. Baste the dough all over with oil.
9. Line a baking tray with oil. Cut the dough into 12 pieces. Place the rolls in the tray cut-side up and equally spaced apart. Leave the buns to rise in a warm place for about an hour until they have risen.
10. Preheat the oven to gas mark 180 degrees.
11. Cover the tray with aluminium foil and bake the buns for about 25 minutes.
12. Turn out the tray onto a cooling rack.
13. In the meantime, make the frosting by heating the vegan cream with icing sugar. Pour over the cinnamon buns. Leave for a few minutes before serving.