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Cinnamon Buns

Cinnamon Buns

Dietary: Vegan 

Serves: 12  


  • 500g unbleached white bread flour 
  • 1 level tablespoon dried active yeast 
  • 6 tbsp caster sugar 
  • 1 teaspoon salt 
  • 150 ml warm water 
  • 100ml warm soya milk 
  • 6 tbsp Soya Yoghurt 
  • 2 tbsp sunflower or vegetable oil 

For the filling: 

  • 4 tbsp ground cinnamon 
  • 6 tsp light brown sugar 
  • Juice of half an orange  

Making Cinnamon Buns


  1. In a measuring jug combine the warm water, warm soya milk, yeast and sugar, mix well and leave in a warm place for about 10 minutes for the yeast to start to bubble. 
  2. In a large bowl make a well in the centre of the flour and pour in the water/milk and yeast, the yoghurt and oil. 
  3. Using one finger stir in the liquid until the dough is coming together, then use both hands and start to knead. 
  4. Turn out the dough onto a lightly floured flat surface and knead, using your fingers to stretch the dough up and then gently fold back, it will be sticky to begin with so don’t be tempted to add more flour, use a bread plastic scraper if the dough sticks to the work surface. Knead until smooth and elastic, usually about 10 minutes. 
  5. Place in an oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1 – 11/2 hours, until doubled in size. 
  6. Pre-heat the oven to 220C. 
  7. Shape the dough into a large rectangle on a piece of greaseproof paper. 
  8. Mix the filling ingredients and then spoon them all over the pastry and leave to settle for a few minutes. 
  9. Roll the pastry up gently so you have a large sausage shape and then slice into 1 ½ inch slices with a sharp knife ( or dental floss!). 
  10. Place the rolls cut side down and well spaced on a baking tray lined with baking parchment. Bake in the pre-heated oven until golden.

Cutting cinnamon buns with dental floss