Hot out of the oven, these cinnamon beauties taste so much like funfair doughnuts, and we eat them for breakfast fairly often… they’re easy but so good!

Ingredients: Dough – 225g self-raising flour; pinch salt; 90g plant butter; 160ml oat milk. Cinnamon filling – 120g plant butter; 5 tbsp soft brown sugar; 2 tsp cinnamon.

First make the dough – mix the flour and the salt in a large bowl and rub the plant butter in with your fingertips until it looks like breadcrumbs. Add the milk and bring together into a soft dough, kneading a little until smooth. On a lightly floured surface, roll the dough out to a 25 x 40cm rectangle of 5mm thickness.

Make the filling – beat the plant butter with the sugar and cinnamon with an electric mixer until light and fluffy. Spread evenly over the dough rectangle, then roll up the dough from the long side. Using a sharp knife, cut into 12 pieces (each about 3cm wide).

Place the scroll pieces into the holes of a greased 12-muffin baking tray, and cook for 20-30 mins at 180 °C until golden.