Gingerbread Spiced Swirl Buns

I reckon it’s about time to get a little bit festive and Christmassy round here – I’ve got so many ideas which have been simmering away since last Christmas and I just didn’t get time to action, and despite all my best intentions to be prepared, there’s just something that prevents me from Christmas cooking before the start of December!

These delightfully gingerbread scented swirl buns give a nod to the forthcoming festive season without seeming too full on Christmassy. In fact you could happily eat them at any time of year. I think spiced swirl buns are such a successful and rewarding bake – they take time but are essentially very simple, look delightfully irresistible and make the house smell heavenly! You can’t get better than that!

Gingerbread Cinnamon Swirl Buns

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 24

250ml dairy-free milk, I used Oatly

3 tbsp dairy-free margarine, such as Pure

1tbsp black treacle

450g plain flour

2 tsp dried yeast

60g sugar

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

For the filling:

1/2 cup soft brown sugar

3 tsp cinnamon

1 1/2 tsp ground ginger

2 tbsp dairy-free margarine

For the glaze:

2 tbsp soft brown sugar

2 tbsp water

2 tbsp pearl sugar/sugar crystals

And/or:

1/4 cup icing sugar

Sprinkle cinnamon

Water to make into a runny paste

1. Melt the spread and milk together – you want it to be warm and melted but not hot, stir in the treacle.
2. In a bowl mx together the flour, yeast, sugar, cinnamon, ginger and salt
3. Make a well in the centre and pour in the warm milk mix
4. Bring together to a soft dough and knead until its smooth and bounces back when poked
5. Cover and let double in size
6. Knock back and roll out to a large rectangle
7. Smear on the dairy-free margarine. Sprinkle over the sugar and cinnamon and ginger, then roll up tightly into a long sausage
8. Cut into even slices – I managed to get 24 small slices from mine
9. Place on lined baking sheets and leave to rise again for another half an hour.
10. Preheat the oven to 180 degrees Centigrade/Gas Mark 4/375 degrees F. Bake for 17-20 minutes until risen, golden and cooked through
11. Melt the brown sugar with the water and brush over the top and sprinkle with the pearl sugar (if using). Remove from the pans and peel off the paper. Drizzle with the cinnamon water icing.