Cinnamon – Cucina Milano

Ingredients

• 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in
• 3 tbsp olive oil
• 1½ tbsp cider vinegar
• 1 tsp honey
• 1 garlic clove, crushed
• pinch ground cinnamon**
• 125g/4½oz Greek-style yoghurt
• 60g/2¼oz crème fraîche
• 1 tsp roughly chopped fresh dill
• 2 tsp roughly chopped fresh coriander
• For the cinnamon bun dough: 475g/1lb 1oz strong white flour, plus extra for dusting
• 25g/1oz cornflour
• 7g sachet fast action yeast
• 50g/1¾oz caster sugar
• ½ tsp ground cardamom
• ½ tsp salt
• 300–325ml/10–11fl oz soya milk (or almond milk)
• 75g/2½oz dairy-free margarine
• For the caramel sauce: 75g/2½oz dairy-free margarine
• 3 tbsp golden syrup
• 3 tbsp soft light brown sugar
• pinch of salt
• For the cinnamon filling: 2 tbsp soft light brown sugar
• 2 tsp ground cinnamon
• 50g/1¾oz pecans, toasted and chopped
• 200g/7oz spiced apple butter, apple purée or puréed medjool dates