Easy Vegan Cinnamon Buns – Swedish Kanelbullar

vegan Kanelbullar cinnamon buns therawberry_8251

Summer is definitely over and autumn is already showing its most beautiful colors. And every time fall is so imminent, I crave homemade cinnamon rolls. Vegan – of course. Super easy and super delicious.

Last late summer I was traveling in Sweden and that is where the origin of our much sought-after delicacy lies. The Kanelbullar. Although they were first baked in the 1920s, they only became famous much later because of their then rare list of ingredients.

Today (October 4th) is even Cinnamon Bun Day and Swedes celebrate this day. So do we today. About 100 years after their invention and then even vegan. You can throw the confetti and preheat the oven.

Have fun!

Easy Vegan Cinnamon Buns – Swedish Kanelbullar
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 20 mins
 

Easy homemade cinnamon buns. Super tasty & hyggelig. Here's the easiest vegan yeast dough and how to make them! 🎉

Course: Dessert
Cuisine: American, swedish
Keywords: Baking, Cinnamon, cinnamon buns, Easy, kanelbullar, rawvegan, reciepe, therawberry, yeast, yeast dough
Servings: 12 Cinnamon Buns
Marie Dorfschmidt – therawberry: therawberry
Ingredients
  • 475 g flour – I used spelt
  • 250 g plant-based milk
  • 60 g vegan butter
  • 75 g brown sugar
  • 1 packet dry yeast 7 g or fresh yeast – 40 g
  • For the filling:
  • 150 g vegan butter
  • 2 tbsp cinnamon
  • 150 g brown sugar
  • 50 chopped pecan nuts
Instructions
  1. Start with the dough: Slightly heat plant-based milk in a small saucepan and melt vegan butter. A thermometer is helpful as the mixture should be no higher than 38°C/100°F. Otherwise the yeast bacteria will die and the dough will not be fluffy.
  2. Stir in yeast and brown sugar until dissolved.
  3. In a large bowl or food processor, combine the mixture and flour into a dough. Cover and let rise in a warm place for 1 hour or more.
  4. Meanwhile, let the remaining butter come to room temperature.
  5. Roll out the dough on a floured surface to the size of a baking pan. Then mix the sugar, butter and cinnamon and spread on the dough. Add pecans to the dough and halve and then halve again (= fold 3 times).
  6. A cut down the middle (to have 2 shorter "doughs"). Then cut 6 stripes lengthways. Take one stripe at each end and twist. Roll around a finger and then wrap around the finger to get the "knot" done.

  7. Brush with plant-based milk & sprinkle with more cinnamon and brown sugar. Then bake at 190C/375F for 20 min. Bon bppetit!
  8. Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.

The cinnamon rolls taste best when they are still slightly warm from the oven. And, of course, best – like any yeast-based pastry – on the day it is baked. If you ever have more, you can freeze them for up to 6 months. However, they should be completely cooled down beforehand. To bake again, then let it thaw and put an ovenproof bowl in the oven. Then bake. This way the cinnamon rolls don’t dry out too much.

Thank you so much for stopping by! You’ll find more inspiration every day on my Instagram channel.

See you there!

Your Marie

Author: Marie Dorfschmidt

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