If you are using dried yeast, begin by sprinkling the dried yeast and a teaspoon of the sugar onto the lukewarm milk and whisking in. Leave in a warm place for 10 minutes or so - if the yeast is active, the mixture will become frothy. If after 10 minutes nothing is happening, your yeast is no good and you'll need to start again with new yeast (this might be because your yeast is too old or because your milk was too hot - a little warmth speeds thing up but too much kills the yeast.) If you are using fresh yeast, begin by creaming together the yeast and milk (with a spoon or by rubbing it between your fingers), and then proceed straight to step 2.
If you are using a stand mixer, you will need your dough hook. Put the flour, sugar and dairy-free spread into the bowl of your mixer, add the yeast/milk mixture, and let the machine knead the mixture for 5-10 minutes.
If you are making these by hand, begin by rubbing the margarine into the flour and sugar using your finger tips, then add the yeast mixture and mix it all together into a dough. Knead the dough for 5-10 minutes or so (if you're not sure how to knead by hand, there are plenty of videos on youtube). When you're done put the dough back into the bowl, cover with cling film and leave to prove in a warm place for 1-2 hours, until it has almost doubled in size.
Meanwhile, in a small bowl, mix together the dairy free margarine, sugar and cinnamon for the filling.
Once the dough has risen, knead it again for another minute or two (by hand or with the dough hook).
On a floured surface, roll the dough out into a rectangle and then gently spread the filling over the dough, covering it as widely as possible but leaving a 1'' margin along one edge.
From the opposite edge, begin rolling the dough up like a swiss roll. When you get to the end, pinch the dough together between your fingertips to seal the roll closed. Slice the sausage-shaped roll into 14 circles. Arrange the circles onto baking parchment on a baking tray and leave to prove again for about 20 minutes. Preheat the oven to 180C.
After the buns have risen, brush with a little soya milk and bake in the oven for 20 minutes, until golden brown.
Remove from the oven and leave to cool.
In a small bowl mix the ingredients for the glaze, and brush this over the top of the cinnamon swirls. Using arrowroot is optional but will give you a glossier glaze.
Try to resist eating them all at once!
Recipe by Entering Vegan Territory at http://enteringveganterritory.co.uk/cinnamon-buns/