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Best Vegan Cardamon & Cinnamon Bun Roll Recipe

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.

20 comments

  1. I've never had a cinnamon roll, so I should really go and use this recipe to try them. They look delicious!
    SkeletonWeirdo

    ReplyDelete
    Replies
    1. Hello, thank you for your lovely comment and welcome to the page:)
      Oooohhh, cinnamon rolls are in my personal top of sweet treats. But the cardamon adds an even addition
      dimension to it as well :)
      Let me know if you went ahead and tried them :)

      Delete
  2. I love cardamon! Sounds so lovely in a cinnamon roll!

    -Ashley
    Le Stylo Rouge

    ReplyDelete
    Replies
    1. Thank you dear :) Yes, I love it, too. In sweets and drinks :) It does add a lovely extra layer of taste to the roll.
      But if one would be a bit scared on could only make half with cardamon just to test the waters with all the family members.
      I am however a convert :)
      Thank you for stopping by and your comment!

      /Nathalie

      Delete
  3. This recipe sounds so delicious! I love that this is vegan too! Thanks for sharing, I will definitely be trying this out soon! :)

    melissakacar.blogspot.com

    ReplyDelete
    Replies
    1. Thank you dear for your lovely comment. I hope you enjoy it as much as we do at home. Please let us know when you make them.
      If you like these spices I will have a wonderful hot drink recipe coming up within days as well.
      Thank you for stopping by :)

      /Nathalie

      Delete
  4. Woahh they look incredible! Thanks for sharing! <3

    www.fashionradi.com

    ReplyDelete
    Replies
    1. Thank you for your lovely compliment and for stopping by :)

      /Nathalie

      Delete
  5. Oh my goodness. These look absolutely incredible and delicious. Thanks for sharing the recipe!
    -Charity www.morningsonmacedonia.com

    ReplyDelete
    Replies
    1. Hello Dear Charity:) Thank you so much for your lovely comment :)
      Yes, I am so happy to finally have a yummy vegan version as I only used to buy them in the past.
      I hope you will like them as much as we do:)
      Thank you for topping by :)

      Delete
  6. Oh I had to pin this recipe to save it for later!! Definitely going to try this one :-)
    Have a great start in the new week,

    Tiziana

    www.tizianaolbrich.de

    ReplyDelete
    Replies
    1. Hello dear, thank you for your lovely comment it just put a big smile on my face :)
      I discovered your blog recently and I am a huge fan from your content, to your graphics to your writing style :)
      Hope you enjoy this recipe as much as I do and hope to see you back here soon again:)

      Delete
  7. Replies
    1. Thank you for your lovely comment :)
      Yes, cinnamon buns are one of my favourite treats since childhood and so happy with this vegan cardamon version :)
      Thank you for stopping by and hope that you will enjoy them as much as we do :)

      Delete
  8. Replies
    1. Thank you for your comment.
      If you try it I hope you will enjoy it as much as I do :)
      Thank you for stopping by:)
      xx

      Delete
  9. Great Information sharing .. I am very happy to read this article .. thanks for giving us go through info.Fantastic nice. I appreciate this post. Best Stand mixer

    ReplyDelete
    Replies
    1. Thank you Nida for your kind words and comment! I hope you will enjoy the cinnamon buns as much as we do! What stand mixer do you recommend for dough making?
      xx

      Delete
  10. Wow, it is great you can even bake cinnamon bun rolls in a vegan way! Thanks for sharing this fantastic recipe!
    xx from Bavaria/Germany, Rena
    www.dressedwithsoul.com

    ReplyDelete
  11. Hello Rena and thank you for you comment. Yes, it is really amazing how easy it now to have a fully plant based lifestyle and no sacrifice to the tastebuds :)
    xx

    ReplyDelete