Festive Cinnamon Buns with Orange, Cinnamon & Maple Icing

🧂 Ingredients

• 100 g sultanas
• 100 ml orange juice
• 100 g dairy free margarine

  (melted)
• 300 ml dairy free milk

  (warm)
• 1 tsp sugar
• 7 g dried yeast
• 500 g bread flour
• 50 g soft light brown sugar
• 1 tsp salt
• 90 g dairy free margarine

  (room temperature)
• 150 g soft light brown sugar
• 12 g cinnamon
• 20 g dairy free margarine

  (for greasing)
• 3 tbsp sugar
• 3 tbsp hot water
• 175 g silken tofu

  (drained)
• 15 g maple syrup
• 35 g icing sugar
• ½ tsp vanilla extract
• ½ tsp cinnamon
• 25 g coconut oil

  (melted)
• 1 tsp orange zest

  (approx 1/2 orange)

Instructions

• 1 Add the sultanas and orange juice to a shallow dish to soak for 1 hour whilst
  you are making your dough.
• 2 Melt the margarine and set it aside to allow it to cool to room temperature (or
  at least below 40°C / 104°F).
• 3 In a jug or bowl, mix together the warm milk (40°C / 104°F), tsp of sugar and
  yeast and set it aside to froth up for 10 minutes.
• 4 In a large bowl mix together the flour, 50g of sugar and salt, making sure there
  are no clumps in the sugar.
• 5 Add the yeast mixture and melted margarine to the flour and mix it together into
  a dough. Make sure your margarine isn’t too hot when you add it, it should be
  40°C (104°F) or below.
• 6 Knead the dough for 7 minutes on a smooth, well floured surface. Use just enough
  flour to make the dough manageable - it’ll be sticky to start with but after 2
  minutes of kneading it should be smooth and no longer sticky.
• 7 Put the dough back in the bowl, cover and set it aside to prove for 60 to 90
  minutes. The proving time will depend on how warm your kitchen is but you’re
  aiming for your dough to have doubled in size.
• 8 Once your dough has proved, roll it out into a rectangle around 1/2cm (1/4")
  thick - approx 35 cm x 45 cm (14" x 18").
• 9 Spread the room temperature margarine evenly over the entire dough surface.
• 10 Sprinkle evenly with the brown sugar and cinnamon.
• 11 Drain the remaining orange juice off of the sultanas and then sprinkle the
  drained sultanas over the dough.
• 12 Starting from the long side of the rectangle, roll the dough up into a log.
• 13 Cut the uneven ends off and then cut into 12 swirly rolls.
• 14 Grease a large baking dish (approx 20 cm x 35 cm / 8" x 14") with dairy free
  margarine.*
• 15 Place the cinnamon buns, with the swirly side up, in the baking dish so that
  they are just touching.
• 16 Cover and side aside to prove for 45 minutes - 1 hour until they have nearly
  doubled in size again.
• 17 Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6) and then
  bake your buns for 18 minutes until golden brown. Prepare the sugar glaze whilst
  the buns are baking.
• 18 Add the sugar to the hot water and stir until it has dissolved.
• 19 Brush the sugar glaze over the buns as soon as you take them out of the oven.
• 20 Set aside to cool in the baking dish.
• 21 Place all of the ingredients into a blender or food processor
  [https://geni.us/avvfoodprocessor] and blitz until smooth. Refrigerate for a
  spreadable icing or use at room temperature for an icing that can be drizzled
  over the cinnamon buns. YUM!

Nutrition Info