Swedish Cinnamon Buns

Allergens: GlutenSoy

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Prepare the dough:

Mix the flour, salt, sugar and yeast in a large bowl.

Add the cold soya milk and knead until smooth.

Add the cold vegan butter in small pieces and knead until fully absorbed. The dough should be smooth; slightly sticky is fine.

Shape into a ball, cover and let rise overnight in the fridge, or for 1–3 hours in the oven at 30 °C.

Prepare the filling:

Beat the soft vegan butter with the sugar, cinnamon and cardamom until smooth.

Shape the buns:

Roll the dough into a rectangle of about 70 × 36 cm and spread the filling all over it.

Fold it in three like a letter (about 23 × 36 cm), then roll it out to about 35 × 36 cm.

Cut it into 24 strips about 1.5 cm wide.

Twist two strips together and roll them around themselves like a snail.

Repeat to make 12 buns.

Place the buns on two baking trays lined with baking paper.

Bake:

Brush the buns with soya milk and sprinkle with pearl sugar, if using.

Put the trays in the cold oven, set it to 220 °C and bake for 12–13 minutes once it has reached the temperature, until golden.

Let them cool slightly before serving.