Dough
1. Melt the butter in a saucepan, add the milk & heat until just warmed through (only heat until it is lukewarm).
In a small bowl combine the yeast with a 1/2 cup of the warm milk mixture + 1 tsp sugar. Let sit until dissolved & foamy.
2. In the bowl of a standing mixer fitted with a dough hook, combine the flours, sugar, cinnamon & salt.
Add the yeast mixture and remaining milk mixture. Mix on low speed until a dough forms.
If it looks too dry & is not fully combining, drizzle in a little more milk until it comes together or add flour to make it less sticky. Mix on medium speed until the dough is smooth and elastic (3–5 minutes).
The dough should be soft & very lightly sticky to the touch.
3. Transfer the dough to a clean, lightly oiled bowl, cover with a clean tea towel & let rise in a warm, draught free area for at least 1 hour, or until doubled in size.
Filling
1. Line 2–3 baking trays with parchment baking paper. Stir the filling ingredients in a small bowl until well combined & smooth.
2. Divide the dough in half. Take one half (cover the other with a tea towel) & roll it into a rectangle roughly 28 x 43 cm with the long edge facing you.
Spread half of the filling over the dough, making sure to spread it all of the way to the edges.
3. Pick up the long end of the dough that is facing you and gently fold it over towards the long end that is facing away from you, so that it is folded in half lengthwise. Slice into 9-12 even strips (pizza cutter works best) and shape the buns into design that works best for you. Place them on the parchment lined baking trays, allowing about 5cm between each bun to give them room to rise. Repeat with the remaining dough.
4. Let the buns rise for another 45min-1 hour or until puffy. Preheat your oven to 225C during this rising period.
Glaze
While the buns are rising, heat the water, light brown sugar, and vanilla bean seeds or vanilla sugar in a small saucepan on high until the sugar has dissolved completely. Set syrup aside.
Bake
After the buns have risen, brush them with a little plant‐based milk.
Bake the buns for about 10-12 minutes or until light golden brown & make sure you rotate the pan halfway through to allow even browning. As soon as they come out of the oven, brush them with a coating of the glaze, then sprinkle with a little pearl sugar. Serve warm or cool the rolls completely.

Dough
- 1/2 cup / 120g vegan butter
- 1 1/2 cup / 375ml plant-based milk
- 2 tsp active dried yeast
- 4 1/2 cup / 375g all‐purpose flour
- 1/2 cup / 100g granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt

Filling
- 3/4 cup + 2 tbsp / 200g vegan butter
- 2/3 cup / 150g light brown sugar
- 5 tsp ground cinnamon
- 2 tsp freshly ground cardamom
- pinch of salt

Glaze
- 1/4 cup / 60 ml water
- 1/4 cup / 50g light brown sugar
- 1 vanilla bean pod seeds scraped / 1 tbsp vanilla sugar

Topping
- little bowl of plant‐based milk for brushing
- pearl sugar for sprinkling