Cinnamon buns (vegan)

Cinnamon buns (vegan)

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Hi! After almost a year of no posts, the site going down because of hacking plus some general issues of just not being able to log in,  the blog is now finally back up and running!

I have not been baking much at all lately, I kind of lost my baking mojo and spent a lot of time last year trying out some different things, learning new skills and generally just being busy with life. 

A very positive thing for me last year was going vegan,  something I had been considering for a while but  somehow needed to be convinced about before embracing it fully. I definitely had a lightbulb moment, switched to 100% vegan and have stuck with it since. It seems strange now that I needed time to think about it, but I guess any change is a process – I had to let go of a lot of pre-conceived ideas, stop making excuses and then it was just obvious that it was the right thing to do. For the planet, for the animals and for myself!

Anyway, back to baking. I have never managed to make really great cinnamon rolls which is pretty frustrating as a baking Swede. Reading up on how to bake without eggs and dairy made me realise that often it really is as easy as just swapping out the butter for margarine and the milk for plant based milks. Aquafaba, apple sauce and ground flax works a treat as egg substitutes. 

For these super-moist cinnamon buns I went back to THE classic recipe – the one you find on the back of the flour bag in Sweden. It’s still the best. 

Classic Cinnamon Rolls (Kanelbullar) 

This recipe makes 40 buns 

  • 150 g dairy free spread or margarine (I used Tesco’s Baking block)
  • 500 ml oatmilk (or other plantbased milk)
  • 7 g dry fast action yeast 
  • 100 ml  caster sugar (I’m using ml instead of grams as I’m translating a Swedish recipe with different measurements where scales are rarely used for dry ingredients)
  • ½ tsp salt 
  • 2 tsp ground cardamom 
  • 800 g  plain flour (yep, using grams when it’s large quantities…, ah the joy of measurements…) 

How to…

  • Melt the spread in a saucepan, then add the milk and heat to around 40-45 degrees. 
  • Mix 700 g of the flour, yeast, sugar, salt and cardamom in a large bowl. 
  • Add the milk/spread mix and stir to a wet dough. 
  • Pour the dough onto a clean work surface and work in enough of the remaining flour to make a smooth, shiny dough (about 5-10 minutes of good kneading). 
  • Pop in a bowl, cover with a tea-towel and leave to rest 30-45 min until doubled in size. In the meantime, make the filling…

Filling (called “mojs” in my house): 

  • 150 g dairy free spread or margarine 
  • 100 ml caster sugar 
  • 2 tbsp ground cinnamon

Beat until smooth and completely blended. 

  • When the dough has risen, divide it into two and roll one half into a large rectangle. 
  • Spread half of the filling all over with a spatula. 
  • Depending on your preferred shape, roll or cut into 20 pieces. I like twists! Fold the top 1/3 of the dough over the middle, then the bottom 1/3 over that. Cut into thin, 2-3 cm strips, twist and create a little knot shape. 
  • Leave to prove on lined baking trays for 40 min, brush with oatmilk and sprinkle with pearl-sugar. 
  • Bake at 200degrees for 12 minutes or until browned. 
  • Leave to cool or, do what we do – have one each and then just keep going because they are so good…
  • Freeze in tupperware and warm in the oven for the perfect afterwork or after school snack. Also fab to pop frozen in kids lunchboxes, ready for post-sandwich treat. 


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