Warm, cinnamon-y and simply delicious. I’ve been making these quite regularly as I go through these very quickly and I’m sure you will too. I love all things cinnamon and these are a hit! They do take a while to prep and make, but the effort is 100% worth it. You can make these gluten-free, using gluten-free flour, but that’s completely optional.

They are sweet, sticky and so moreish – the recipe for these may be worth doubling or even tripling!

Ingredients:

Dough

200g oat milk

2 eggs

600g plain flour

25g instant yeast

50g coconut sugar

Filling

200g vegan butter / margarine

250g coconut sugar

2 tsp cinnamon

Method:

Mix for 15 minutes using firstly a hand whisk then your hands, if necessary, until the dough forms, looking nice and smooth from the outside. Place the dough in a floured bowl. Cover and leave for one hour until it doubles in size.

Lightly flour a work surface and roll the dough into a rectangle.

For the filling, whisk the butter and sugar together until pale and stir in the cinnamon. Spread the filling over the top of the dough. Fold in half to enclose the filling and slice it widthways into 20 strips. Next, use a knife to cut twice down the length of each strip to make three strands. Plait the three strands together and repeat to make 20 individual plaits.

Take each plait and roll it up along its length to create a knot. Grease a muffin tray and pop the knots into the tray. Cover and allow to prove for 1 hour.

Place into a preheated 200°C and bake for 15-20 minutes until golden. Serve and enjoy!