In a small saucepan, bring the coconut milk just to a simmer over medium heat (don't let it bubble too much). Remove from the heat and add the coconut oil / vegan butter to the saucepan to melt. Once melted, add the milk mixture to a small bowl and let it cool until it's just warm to the touch (not hot, or it will kill the yeast), about 40 degrees celsius / 105 fahrenheit. Once the mixture has cooled, add the sweet potato purée and whisk to combine.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a wooden spoon, combine the flours, sugar, yeast, and salt. Add the milk‐sweet potato mixture and mix just until combined.

Switch to the dough hook and knead the dough on low speed until it begins to come together, then increase the speed to medium‐high and knead until the dough is smooth and elastic and pulls away from the side of the bowl, about 8–10 minutes (if you are kneading by hand it will take a little longer). If you press a floured finger lightly onto the dough, it should spring back slowly (if not, continue kneading and re‐test in a few more minutes). The dough should be lightly tacky but not too sticky, if it feels too wet & sticky, add another Tbsp or 2 of flour until it is a little drier.

Form the dough into a ball and transfer it to a lightly oiled bowl, cover it, and leave it in a warm, draft‐free spot until it has doubled in size, about 1 to 2 hours (depending on the temperature of the room and activity of the yeast).

To prepare the filling, mix together the muscovado sugar, raw sugar, cinnamon, and salt in a small bowl. Set aside until you are ready to fill the dough.

Lightly oil a 30cm / 12‐inch cast iron pan or baking dish (or line a large baking tray with baking paper). Tip the risen dough out onto a very lightly floured work surface. Roll it into a 30 cm / 12 inch x 28 cm / 11 inch rectangle. Spread the 2 Tbsp of coconut oil / vegan butter evenly over the surface and sprinkle with the cinnamon sugar, then scatter over the blueberries.

With the long side of the dough facing you, tightly roll up the dough (I use a bench scraper to help me here) and pinch the seam closed (make sure to pinch it well, or the roll will unravel whilst proofing/baking). With a serrated knife, cut the roll crosswise into 8 equal pieces (cut the roll in half, then cut those 2 pieces in half and then cut all 4 of the pieces in half = 8 even pieces!) . Gently set them in the oiled pan with the spirals facing upward. Cover loosely with a tea towel, and let them rest until the dough has almost doubled again, about 1 hour to 90 minutes.

Preheat the oven to 180 degrees celsius / 350 fahrenheit. Uncover the rolls and bake until golden‐brown and puffed and a skewer inserted into the middle roll, in the thick middle part of the dough comes out without any raw dough attached. About 25 to 35 minutes (mine took 35). You may need to rotate the pan as the rolls cook if you have an uneven oven.

Let the buns cool for 15 – 20 minutes before frosting and eating! I actually prefer these buns served only very slightly warm, rather than hot out of the oven. Best eaten on the day of baking. However, to re‐warm them the next day, just place them in the microwave for about 30 seconds until they have softened up again.

While the buns cook, make the frosting. Drain and rinse the cashews, then place all of the frosting ingredients in a blender (preferably high‐speed) and blend until completely smooth and emulsified. Pour into a bowl / jug, cover and place in the fridge until needed.