In a small sauce pan, heat the almond milk and 3 tbsp vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool. The mix should be warm, but not too hot.

Place the yeast into a large mixing bowl. Add the warm milk/butter mix and stir well.Let activate for 10 minutes, then add 1 tbsp of sugar and the salt and stir.

Next add the flour 1/2 cup at a time, stirring as you go. The dough will be rather sticky. Transfer the dough to a lightly floured surface and knead for a few minutes or until a loose ball is formed.

Place the ball into an oiled bowl. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

On a lightly floured surface, roll out the dough into a thin rectangle (about 30x20cm).

Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit.

Beginning with a long side, roll up the dough tightly. Then with a serrated knife or a string of floss, cut the dough into 4 - 5 cm rolls (you should have 9 rolls) and place them in a well-buttered 8x8 inch square pan.

Cover with plastic wrap.Set in a warm place to let rise again while you preheat the oven to 350 degrees F (175 C).

Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown.

Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.

Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.