Step 1
Add 450g plain flour and a 7g sachet of yeast to a large bowl or stand mixer.
Step 2
Warm 250ml soya milk, 40g Pure Dairy Free Buttery Taste and 1 tbsp light brown sugar in the microwave, stirring frequently, until combined.
Step 3
Allow the milk mixture to cool slightly then pour over the dry ingredients and bring together into a dough. Knead for 10 minutes by hand or in a stand mixer, then cover and leave to prove for an hour or until doubled in size.
Step 4
Roll the dough into a 40cm x 30cm rectangle then brush with 50g melted Pure Dairy Free Buttery Taste. Mix together 3 tbsp brown sugar with 1 tbsp ground cinnamon and sprinkle all over the dough. Roll the dough along the long edge into a long sausage shape and cut into 10-12 slices.
Step 5
Arrange the buns in a lined baking tin, brush with dairy-free milk, cover and prove for another 40 minutes.
Step 6
Preheat the oven to 200°C/180°C fan and bake for 30 minutes.
Step 7
Allow to cool for 10 minutes, then mix up 2 tbsp icing sugar with 1 tsp water and drizzle all over the buns and finish with a sprinkle of chopped pecans.
