Combine all the ingredients together in a bowl with a dough hook. Beating until they have formed a dough.
Either leave in the bowl for 6-8 minutes or turn out onto a lightly floured surface and knead for a similar amount of time, until you've got a soft dough which is smooth and elastic.
Lightly oil a large mixing bowl, place the ball of dough in the middle, cover with a damp tea towel and place in a warm place to rise until it's doubled in size, about 1 hour.
Combine the brown sugar, cinnamon and chopped nuts in a bowl.
Turn out onto a lightly floured surface and roll out into a large rectangle, about 48cm X 40cm.
Brush the whole thing with the melted coconut oil and cover completely with the cinnamon mixture.
Starting at one of the long sides roll into a tight cylinder.
Cut into 8-10 equal pieces.
Transfer to a tin, I used a deep pie dish for these, starting with a central bun placed cut side down and surrounding with the rest of the buns.
Cover and leave to prove for half an hour (or overnight in the fridge*).
Preheat the oven to 150°C (140°C fan assisted).
Place the buns in the center of the pre-heated oven and bake for 35-40 minutes. If they look like they're catching towards the end then cover with foil. Once baked leave them to cool on a wire rack in the tin.
While they are cooling, whisk together all the ingredients for the glaze and pour over, leaving to set and completely cool.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/free-from/vegan-cinnamon-buns/