Vegan Cinnamon Rolls

Place the milk and butter for the dough in a small saucepan and heat through until the butter has melted. Remove from the heat and allow to cool slightly. 

In a separate bowl mix together the flour, yeast, salt and sugar. Add the melted milk and butter liquid to the dry ingredients and mix thorough with a wooden spoon.

Tip the dough onto a floured surface and knead for 10 minutes or use a stand mixer with the dough hook attachment.

Lightly oil a large bowl and place the dough inside. Cover with oiled cling film or a tea towel and leave to rise until doubled in size (at least an hour).

Once the dough has risen, knock back and roll the dough into a rectangle, approximately 8x16 inches.

Spread the vegan butter evenly over the dough and sprinkle over the muscovado sugar and cinnamon.

Roll the dough tightly from the shortest end lengthways then cut into 7 equal slices and place cut side up into a 20cm iron skillet.

Cover the dough with a tea towel or oiled cling film and leave to prove for 10 minutes. Preheat the oven to 160c (140c fan assisted)

Bake the rolls for approximately 25 minutes until golden.

Whilst the rolls are baking begin preparing the maple glaze by placing the icing sugar and maple syrup into a bowl and whisk until fully combined and silky. 

Remove the rolls from the oven once baked and allow to cool slightly.

Drizzle or brush over the maple glaze and serve either warm or cold.