I love Swedish Cinnamon buns. Sweet, but not too sweet. Light and fluffy. I made this recipe for midsummer and loved it so much I've made it twice since then. My friends and family rave about it! This recipe has been lightly adapted to make it vegan/dairy free from Kokblog.
Makes about 30-40 buns
2 1/8 cup (500 ml) unsweetened Almond Milk (Or regular milk if you prefer)
2 envelopes dry active yeast (1 package of dry active yeast = 2 1/2 tsp) (or 25g fresh yeast)
2/3 cup (130 g) brown sugar
5 7/8 cups (840 g) flour
2 teaspoons whole cardamom seeds
½ teaspoon salt
10 TBSP Earth Balance no soy butter substitute at room temperature (or butter or other dairy substitute such as coconut oil if you prefer)
8 TBSP Earth Balance no soy butter substitute at room temperature (or butter or other dairy substitute such as coconut oil if you prefer)
1/3 cup (65 gr) sugar
2 ½ teaspoon cinnamon
pearl sugar (Raw Sugar can be a substitute, but its just not the same)
Almond milk (or regular milk) for brushing
1 - Heat almond milk until it about 110ºF. Add yeast and stir until yeast has dissolved.
2 - Crack open cardamom seeds. Pull out seeds and pulverize in a mortar and pestle.
3 - Mix together flour, sugar, cardamom and salt.
4 - Add flour mixture to the milk and yeast mixture.
5 - Add in the Earth Balance in small cubes. Mix either with KitchenAid mixer or by hand.
6 - Knead for about 5-10 minutes.
7 - Cover the dough and place in a draft free place and let it rise for at least 40 minutes.
8 - Mix all of the filling ingredients into an even batter. It is important for the butter to be at room temperature so it’s easier to spread.
9 - Divide the dough into two pieces and using a rolling pin, roll each of them out separately to the shape of a rectangle.
10 - Spread half of the filling onto each piece of rolled out dough so that it covers the entire area. Roll the dough up beginning with the long side.
11 - Slice the roll into about 20 equal sized (about 1 inch wide) slices and place them with their cut side up on baking sheet.
12 - Repeat above procedure with the last piece of dough.
13 - Let them rise for about 30 minutes.
14 - Brush each roll with almond milk and sprinkle pearl sugar on top.
15 - Bake them in the oven at 440F for 8-10 minutes.