It’s Cinnamon Bun Day in Sweden and even though I’m not really a fan of these ”fake holidays”, this day I do celebrate. Well, a bit. I’m not that much into cakes, cookies or sweets, but if there’s one thing I really love, it’s cinnamon buns, or cinnamon rolls. If you ask me, I’d pick a cinnamon bun over a piece of the most beautiful cake without even thinking about it. Nothing can be compared to cinnamon buns 😉
I’m also very happy that Cinnamon Bun Day is in October. To me, October is the first ”real” autumn month. September is just some sort of mix between summer and autumn so it doesn’t count. Anyway, the fact that Cinnamon Bun Day is on the 4th of October gives me a perfect opportunity to celebrate that autumn is here with my favorite treat.
So today I’m wearing my favorite knitted sweater, drinking too much tea and eating too many cinnamon buns (yeah, like you could eat too many). Since I’ve spent my entire day in front of the computer working like crazy, a cup of tea and the cinnamon buns have been such a great company. The glamorous life of a freelancer you know. But you gotta enjoy the small things in life, right!?
Anyway, I hope you’ll like this recipe. If you do, please share it with a friend (cinnamon buns are better when enjoyed with friends or family), or leave a comment below. Oh, and if you’re looking for a gluten-free cinnamon bun recipe, I’ve shared one here on the blog before. Click here to get to it.
Vegan Cinnamon Buns
Makes about 40 buns
50 g fresh cake yeast
150 g vegan margarine
5 dl | 500 ml plant milk (I used oat milk)
1 dl granulated sugar
1/2 tsp salt
1 tsp ground cardamom
1,4 L all-purpose flour
100-150 g vegan margarine, room tempered
1/2 dl granulated sugar (more if you like)
1 tbsp Ground cinnamon
1 tbsp Ground cardamom
Plant milk for brushing
Pearl sugar, sugar, or chopped almonds
Melt the margarine and add the plant milk. Let cool until 37°C.
Mash the yeast in a big baking bowl until crumbly.
Add the lukewarm margarine to the baking bowl and stir until the yeast is completely dissolved.
Add sugar, salt, cardamom and about 2/3 of the flour.
Stir together until well combined and keep working the dough for about 5 minutes. Add more flour as needed, but make sure to save about 1-2 dl for later.
Cover the baking bowl with a kitchen towel and let the dough rise for about 45 minutes.
Meanwhile, prepare the filling by mixing the ingredients.
Divide the dough into two parts. Roll out the first piece into a large rectangle (like 30 x 50 cm). Spread half the filling on top of the rectangle.
Now, fold the dough so that you have two layers of dough. Then, cut out long strips of dough, about 1-2 cm wide. Twist each strip into a knot-like shape and hide the ends under the knot.
Put the buns on parchment paper (or in liners) and repeat the twisting step with the remaining dough (+ the second piece).
Cover your buns with a cloth and let rise for about 30 minutes.
Meanwhile, heat the oven 250°C (480°F).
Brush your buns with plant milk and sprinkle with pearl sugar, sugar or chopped almonds.
Bake for about 10 minutes in the middle of the oven (depending on the size and your oven). Keep an eye on the buns because they burn easily.
Let cool on a tray and then enjoy them with a cup of coffee.
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