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This is my mom’s cinnamon bun recipe which we have made vegan together so it’s 100% authentic :)
Yields: 50 pcs
Dough
- 150 g of vegetable margarine
- 5 dl oat milk or cream
- 1 sachet of dry yeast (12 g)
- 1,5 dl brown sugar
- 0,5 tsp sea salt
- 2 tsp ground cardamom
- 1, 5 litres of flour
Filling
- 75 grams of vegetable margarine
- 1 dl muscovado sugar
- 1 tbsp cinnamon
For Decoration
- 2 dl finely chopped hazelnuts
- Sugar
- Almond flakes
Dough – instructions
- Melt margarine in a pot and add the sugar and oat milk – heat to the temperature specified on the package of your dry yeast powder.
- Mix sea salt, cardamom and two-thirds of the spelt flour in a bowl. Pour the liquid into the bowl with the dry ingredients. Work together to a dough.
- Add remaining flour, a little each time and work into the dough, saving about 1 dl flour for the actual making of the buns.
- Let the dough rise in a draft-free place for about 40 minutes.
Filling – instructions
- Meanwhile, as the dough rises, prepare the filling for the buns by mixing muscovado sugar, cinnamon and room-tempered margarine.
- When the dough is ready, divide the dough into four parts. Bake out a portion of the dough on a floured surface. Bake out the dough to a centimetre-thick square, spread the filling on top of your square, fold it together in the middle and cut stripes out of the dough. Spin, twist and make buns.
- Brush the buns with sugar water and sprinkle with chopped nuts. Let the buns rise for another 15 minutes under a tea towel.
- When the buns have risen – bake in preheated oven for about 10-15 minutes.
- When you remove the buns from the oven, remove them from the tray and let the buns cool off on a tea towel.
- The buns can be frozen once they have cooled off.
I like to make different varieties of the filling (such as blueberry jam) and also I like to make smaller more bite-sized cinnamon buns. As well as the classic large buns in the photo above :)