Watch the 30-seconds recipe video to see all instruction steps.
In a mixing bowl, use the back of a wooden spoon to mix together the plain flour, cinnamon, baking powder, and cane sugar.
Add the orange juice and the coconut oil, and mix again with the back of the wooden spoon.
Knead for at least 5 minutes, adjusting the texture with warm water so you get a dough that is wet but not sticky.
Grease a deep cake tin or cover a cake tin with baking paper.
Divide the dough into 4 pieces, and use your hands to gently shape the dough into buns. Gently roll the dough in the palms of your hands without pressing on the dough.
Place the buns in the cake tin, and cover them with plastic wrap or a clean tea towel. Let rise for 30 minutes in a warm place*. Meanwhile, preheat your oven to 180.C (356.F)**.
Bake for 20 minutes, until the buns are golden on the top.
Meanwhile, make the sugar glaze by mixing the 10 g of sugar with the 5 ml of water.
As soon as you take the buns out of the oven, use a pastry brush to cover the buns with a sugar glaze.
Optional: sprinkle the buns with a little bit of salt.
Let cool for 10 minutes. Serve with marmalade, apricot jam, vegan butter, peanut butter, a cup of coffee, some hot chocolate... and enjoy!
Consume the same day or the next morning. Store in a dry place wrapped in a clean dry tea towel.