Best Vegan Cardamon & Cinnamon Bun Roll Recipe

A sweet classic that never grows old. That to me is the classic Swedish cinnamon bun.
Normally, I would say that one should not temper with perfection and just be grateful and enjoy it but that is until I tried the cinnamon and cardamon version. Oh, boy am I grateful and oh, boy am I thankful that we live in an era when it is so simple to create the most wonderful vegan recipes as well. To everyone who has been vegan in the past and paved the way for us, I am eternally thankful.

These buns pairs perfectly with:  The Ultimate Vegan Hot Chocolate drink recipe for the most  perfect Fika:).

For this soul-warming recipe, you will need: (makes 8-12 buns depending on the size you want)

DOUGH:
60g vegan butter (organic vegan naturli block)
175 ml of warm plant-based milk (creamy homemade plant-based milk)
1 sachet yeast
265 grams of all-purpose flour
50 grams of sugar
1 teaspoon of cinnamon
1/2 vanilla pod
pinch of salt

FILLING:
100 grams of vegan butter (organic vegan naturli block)
85 grams of sugar
2 teaspoon of grounded cinnamon
2 teaspoon of grounded cardamon
pinch of salt

GLAZING:
30 ml water
25 grams sugar
1/2 vanilla pod

TOPPING:
5 teaspoons of plant-based milk
pearl sugar for decoration (or any other sugar or sugar sprinkles ((make sure they are vegan)) ).


1. DOUGH: In a pot, melt your butter on a low-medium heat and add your milk and 1 tablespoon sugar. Stir and turn off the heat (the liquid should be warm as for a baby bath (( about 37-38 C)),
you can test with your finger it should be warm but not too hot). When you are happy with the temperature and add your yeast. Let it sit for 5 min.

2. Prepare your mixer with a dough hook (you can make it in hand as well but you will need to, work the dough, with your hands for about 8 minutes). Combine your flour, sugar, cinnamon, salt, your activated yeast mixture, and the remaining warm milk. Set your mixer on low speed (or combine all gently with your hands). If the dough is too dry add a little milk and if too tacky then add a little flour until satisfied. Mix on medium speed for about 4 minutes until a nice smooth and elastic dough forms (this might take longer if done by hand). The dough should feel voluptuous to touch when ready.

3. Transfer your dough into a lightly oiled bowl and cover with a clean cotton kitchen towel. Leave to rise for 1 hour in a warm place (I place it in the oven for 40 C to raise).
Prepare 2 baking trays and silicone mat on it (or baking paper) to prevent sticking and burning.

4. FILLING: Add all filling ingredients in a small pot or bowl and soften up on medium heat or in a microwave so all ingredients blend together.

5. Place your dough on clean space dusted with flour (make sure it does not stick to the surface) and roll it out into a rectangle (about 25x40 cm). Cover in the filling (make sure it is evenly spread all over the surface).

6. Now, pick up the edges of the longer side of your dough and fold over. Be gentle and try not to amend the shape too much and slice into 8-12 even strips. Youtube video on how to slice and twist your buns. Shape the buns and place on your trays (maximum 6 buns per tray as they expand as they bake).

7. Cover your buns under a cotton kitchen towel and let to rise for about an hour. Meanwhile,
pre-heat your oven for 220 C.

8. GLAZING: In a small pot, heat your water and add the sugar and vanilla bean seeds and stir well. When it starts to boil, set aside.

9. When your buns have risen, brush your buns with plant-based milk (this will give the buns a beautiful colour when baked). Bake in the lower third of the oven (so they do not burn on the top), one tray at the time in a total of 12 minutes (rotate at 6 minutes) for each tray.  As soon as they come out of the oven, brush them with your glazing and sprinkle them with your pearl sugar (or normal sugar or any sprinkles if you do not have it).
Repeat with your second tray.

Enjoy your buns warm or cold:)


TIP: These freeze extremely well (just make sure you store them in an airtight container to prevent freezer burn or altered taste from the freezer). Freeze after cooled down and defrost overnight in your kitchen or within few seconds in the microwave.

TIP: If you are making these for a large party or to batch cook for the freezer you can double or triple the ingredients easily.