In a small bowl, mix the yeast, hot water, and 1 tsp coconut sugar. Stir to dissolve and let it sit and foam up for 5 minutes.
In a medium bowl, whisk together the soy milk, flax egg, and 3 Tbsp melted butter.
Add the yeast mixture, flour, and salt to the soy milk mixture, and stir with a wooden spoon until it comes together.
Use freshly washed hands to knead the dough for about 5 minutes, until the dough is smooth and elastic. If the dough is very sticky, add a tiny bit more flour, but not too much to dry it out. Cover the dough ball in a bowl and let it rise in a warm place for 1 hour. I like to put the oven on the “Warm and Hold” setting while I’m kneading the dough, then turn it off when I put the dough in.
Once the dough has risen, turn it onto a lightly floured board and roll it out to about 8×12 inches, then brush with 2 Tbsp melted butter. Pro tip: put a tea towel under the board and it won’t slide around on the counter as you’re rolling the dough.
Mix the 1/2 cup coconut sugar, cinnamon, orange zest, and raisins/dried fruit together in a small bowl, then spread the mixture evenly over the dough, leaving a small strip without fruit on the side closest to you, to allow the roll to seal nicely.
Roll the dough towards you into a tight spiral with the fruit wrapped up inside, then cut into 11 or 12 pieces about 2 inches thick, and place on a parchment-lined baking tray.
Let the buns rise in a warm place for 30 minutes to puff up, then bake for 20-25 minutes at 375F or until they start to turn golden.
If you're making a glaze, warm up the jam in a small pot or in a bowl in the microwave. Spread over each bun and allow to cool. Eat your Chelsea buns warm or at room temperature, or freeze for longer term enjoyment!