Time: 3 hours
- 1 cup lukewarm unsweetened plant milk
- 1/3 cup brown sugar
- 1 tsp salt
- 1/4 cup melted vegan butter
- 1 tbsp fast action (instant) yeast
- 2 1/2 cups plain flour
- 3 tbsp melted vegan butter
- 3/4 cup light brown or coconut sugar
- 1 ½ tbsp ground cinnamon
- 1 tsp ground cardamom
- 1 cup powdered sugar, more if needed
- 1/4 cup Laird Superfood Original Creamer
- 1-2 tbsp freshly-squeezed lemon juice
Step 1: To make the dough, place the lukewarm milk, sugar, salt and melted in a large bowl and mix until the sugar has dissolved. Add the yeast, then start adding the flour bit by bit until the mixture comes together. You may not need all the flour.
Step 2: Dust a working surface and knead the dough for 6-8 minutes until uniform and springy. You can also do this with a mixer and dough attachment. Place the dough in a lightly oiled bowl and let rise for 1-2 hours in a warm place, until doubled in size.
Step 3: While the dough is rising, make the filling by mixing together the vegan butter, brown sugar, ground cinnamon and cardamom. Set aside.
Step 4: Preheat oven to 375F/180C. Roll out the dough into a rectangle on a floured surface, the spread the cinnamon mixture on top. Roll the dough up, creating a cylinder, then slice crosswise into rolls.
Step 5: Place parchment paper in a small baking tin and arrange the buns. Cook for 30-35 minutes, until lightly browned on top. Let cool.
Step 6: Make the icing by mixing together powdered sugar, Laird Superfood Original Creamer, and lemon juice. Drizzle on top of the buns.
Step 7: Best served when still warm. Enjoy!