Peanut butter and jelly breakfast buns

Method

1. Warm the almond milk in a small pan
2. Mix the flour, yeast, caster sugar, salt and cinnamon in a bowl
3. Make a well in the centre and add the milk, vanilla and vegetable oil, then mix
4. Tip onto a floured surface and knead for 10 mins
5. Transfer to a lightly oiled bowl, cover with cling film and leave for an hour, until doubled in size
6. Grease a 22cm x 30cm baking tin with oil
7. Turn the dough out onto a lightly floured surface and roll into a 30cm x 25cm rectangle
8. Spread with 100g of the peanut butter and sprinkle over the brown sugar, then roll the longest side towards you
9. Cut into 12 and arrange in the baking tin
10. Cover with oiled cling film and leave for another 35 mins
11. Preheat the oven to 180°C/fan 160°C/Gas 4
12. Bake the buns for 35-40 mins, until golden brown. Allow to cool
13. Microwave the remaining peanut butter for 30 seconds to soften, then do the same with the jam, adding 1 tbsp water to loosen
14. Drizzle the jam and peanut butter on top of the buns and sprinkle with the chopped peanuts