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1
For the dough:
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In a small bowl, combine yeast, warm water, and 1 tablespoon honey. Set aside for 5-10 minutes so the yeast can bloom.
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3
Flour a work surface and combine 1 cup plain flour, 1 cup whole wheat flour and 1 tablespoon lemon zest in a mixing bowl.
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4
In a small bowl, combine almond milk, melted butter, remaining honey and salt. Stir in yeast mixture.
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Stir wet mixture into the flour and add remaining 1/4 cups of each flour. Mix in well.
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6
Turn dough onto floured work surface and knead for 4-5 minutes. Put dough back into large bowl and cover with a tea towel. Let rise for 50 minutes.
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7
After the dough has risen, turn ball back onto working surface and roll out into a large rectangle.
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8
For the filling:
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Stir cinnamon, nutmeg, allspice and honey into melted butter and spread out evenly on the dough. Evenly scatter on the blueberries.
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Starting from the long edge, roll tightly until dough is in the shape of a log. Using a serrated, sharp knife, cut dough into 1-inch rounds.
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11
Grease a 9-inch round baking dish with butter. Add sliced buns to the pan, cover with a tea towel and let rise for another 50 minutes.
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12
Preheat oven to 180u00b0C (350u00b0F). Bake buns for 20-25 minutes or until golden on top.
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13
For the frosting:
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While buns are baking, mix together all ingredients for frosting. Once buns have cooled, top with frosting and me oh my! Enjoy!
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Note: If you live in a cooler climate, place dough in the microwave to rise. If it's extra cold, you can even place a mug of hot water next to the bowl and the steam will keep the dough warm. Just make sure the microwave doesn't get switched on!
