Swirly Cinnamon Twists

Swirly Cinnamon Twists

Soft, swirly and seriously satisfying, these vegan cinnamon buns are made for slow mornings, coffee breaks and “just one more” moments.

The secret to that soft, fluffy dough? Mighty Oat Milk Powder. Simply mix it with water and you’ve got creamy oat milk ready to bake with — no carton needed. It’s convenient, versatile and an easy way to bring a little Mighty into your everyday baking.

Finished with warming cinnamon and cardamom, a glossy glaze and a sprinkle of pearl sugar, these buns are proof that plant-based baking can still be properly indulgent.

INGREDIENTS

  • 7g fast action yeast
  • 20g Mighty Oat Milk Powder
  • 200ml lukewarm water
  • 70g caster sugar
  • 390g strong white bread flour
  • 1/2 tsp salt
  • 1 tsp ground cardamom
  • 75g vegan butter, melted
  • 40g icing sugar
  • 10ml boiled, cooled water
  • Pearl sugar, to decorate

FILLING INGREDIENTS

  • 120g vegan butter, softened
  • 120g dark brown sugar
  • 2 tbsp cinnamon

INSTRUCTIONS

  1. Prepare the Mighty Oat Milk by mixing 20g Mighty Oat Milk Powder with 200ml lukewarm water, following the recommended ratio of 10g powder per 100ml water.

  2. In a large bowl, mix the yeast with the prepared Mighty Oat Milk, 1 tsp of the caster sugar and 130g of the flour. Set aside for approximately 10 minutes, or until slightly bubbly.

  3. Add the remaining sugar, salt, cardamom and melted vegan butter to the bowl and mix well.

  4. Add the remaining flour and mix to form a dough. Knead on a lightly floured surface for approximately 10 minutes, until the dough is smooth and no longer sticky.

  5. Return the dough to the bowl, cover and leave to prove for approximately 60 minutes, or until doubled in size.

  6. While the dough proves, make the filling. Mix the vegan butter, dark brown sugar and cinnamon together until you have a soft, spreadable paste.

  7. Knock the dough back and knead briefly until firm.

  8. On a lightly floured surface, using a floured rolling pin, roll the dough into a large rectangle approximately 36cm x 50cm, with the longest edges running horizontally.

  9. Spread half of the cinnamon mixture evenly over the bottom two-thirds of the dough. Fold the uncovered top third down over the middle third, then fold the bottom third up over the middle.

  10. Cut the dough vertically into 8 equal strips. Slice each strip into three strands, leaving a small section connected at the top. Plait the strands, pinch the ends together and roll up to form a knot shape.

  11. Cover and leave to prove for 30 minutes. Preheat the oven to 200°C / 180°C fan.

  12. Bake for 10–12 minutes, or until golden brown.

  13. Mix the icing sugar with the boiled, cooled water to make a glaze. Brush over the cooled buns and finish with pearl sugar.

This recipe uses Mighty Oat Milk Powder, prepared at the recommended ratio of 10g powder per 100ml water.

Back to blog