Cinnamon Rolls with Blackcurrant Glaze

Prep time: 10mins
Cooking time: 20mins
Total time: 30mins

Serves: 8 people


For the dough

2 ½ cups plain flour | 440g

1/2 cup caster sugar | 100g 

1 heaped tsp fast yeast (7-8g)

¼ tsp salt

½ cup  room temperature dairy free margarine (not melted) |100g

1 cup oat milk | 250ml


Cinnamon sugar filling:

100g dark brown soft sugar (around 4 tbsp)

55g caster sugar (around 4 tbsp)

100g soft butter (around 4 heaped tbsp)

1 tsp cinnamon


For the cinnamon icing:

100g powdered sugar | 1 cup

2 tbsp oat milk

1 tsp cinnamon

1 tbsp soft butter

1 tsp vanilla extract (optional)


For the blackcurrant compote:

100g British blackcurrants (fresh or frozen)

50g powdered sugar ( icing sugar)




To make the dough

Bring the oat milk up to room temperature then pour in the sugar and yeast, leave for 5 minutes to react (it should create bubbles).

In a large mixing bowl add the flour, salt then slowly pour in the oat milk and fold together loosely.

Lightly whisk the butter to make sure it’s at room temperature (should be soft but not runny) then add to the bowl with the dough. 

Flour a surface then knead the dough for around 7 minutes (the texture should be slightly sticky but not sticking to your hands, so if needed add a dash more flour at a time).

Pop a drizzle of olive oil into the bottom of a large bowl then add the dough, pop a tea towel over the op and leave in a warm spot of your home for around 1-1.5 hours or until it’s double in size. 

Blackcurrant compote & cinnamon butter

Whilst the dough is rising, bring the cinnamon butter filling together by simply bringing the ingredients together in a bowl with a silicone spoon or spatula until it creates a sugary butter texture.

Simply heat the blackcurrants with the powdered sugar and additional berries (optional) ad set aside.

*preheat the oven to 180ºC*

Once the dough has risen place back onto a floured surface and give another quick knead for a few seconds to knock back the dough, then using a rolling pin roll out into a large rectangle shape (approx 40 x 25cm) then spoon on the cinnamon butter filling, spoon over the ½ of the  blackcurrant compote.