Finger buns

Instructions

1. Sift flour and cinnamon into a large mixing bowl. Stir in sugar and yeast. Combine oil, vanilla and ¾ cup (185ml) warm water in a jug (see tip). Add to flour mixture and mix until well combined. Knead dough on a lightly floured surface for 10 minutes or until smooth and elastic.
2. Lightly spray a large bowl with oil. Place dough in bowl and lightly spray top with oil. Cover with plastic wrap and place in a warm place for 1 hour or until dough has doubled in size.
3. Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper. Punch down dough with your hand. Knead on a lightly floured surface for 1–2 minutes or until smooth and elastic. Divide dough into 16 equal portions and roll each portion into 10cm-long logs.
4. Place logs, 5cm apart, on prepared trays. Cover with a clean tea towel and place in a warm place for 20 minutes or until risen. Bake buns for 15–20 minutes or until golden and cooked through. Transfer to a wire rack to cool.
5. Place icing sugar and spread in a medium bowl. Gradually add 1 tablespoon warm water and stir until thick and smooth. Stir in enough food colouring for desired colour. Spread icing over buns and sprinkle with coconut. Serve.