Swedish Cinnamon Buns

Pretty much everyone loves cinnamon buns (except for my one friend, who shall not be mentioned here...). Before becoming vegan two years ago, I had never baked cinnamon buns homemade, unless you count the Pillsbury ones from a tube. Pumpkin cinnamon rolls from Don't Eat Off The Sidewalk (which I will definitely be posting about later) opened my eyes to the deliciousness of fresh, cinnamon-y pastry in the morning, so it's been my go-to recipe since, with much approval. 

But! My grandpa is Swedish and sometimes you just don't have a can of pumpkin. However, I did have Swedish pearl sugar that we picked up in Sweden a couple of years ago. These are everything you could ever ask of a cinnamon bun: easy, pretty and super tasty. The Swede approved. 

Swedish Cinnamon Buns (Kanelbullar)

From dieflaschenpost.blogspot.com

Makes 12 

Ingredients:

Dough

2 teaspoons active dry yeast

2/3 cup soymilk

2 tablespoons soy yogurt

1/4 cup sugar

1/2 teaspoon salt

1 1/2 teaspoons ground cardamom

2 1/2 cups all-purpose flour

1/4 cup vegan margarine, softened

Filling (I would suggest doubling it, I think it would be way too dry otherwise.)

2 tablespoons vegan margarine, softened

2 tablespoons sugar

1 tablespoon cinnamon

soymilk 

Swedish pearl sugar

Directions:

Warm the soymilk (about 30 seconds in the microwave) and gently whisk in the yeast until dissolved. Add all the remaining dough ingredients and knead together for 10 minutes, until a smooth ball of dough has formed. Cover and let rise until doubled, about 30 minutes.

Mix the filling ingredients together. After the dough has risen, roll it out into a 10 x 12 rectangle. Spread the filling evenly over the dough and, beginning with the long side, roll the dough up. Slice this into 12 even pieces.

Place 12 white cupcake wrappers on a baking sheet. Places one slice of cinnamon roll in each wrapper. Cover and let rise until doubled, about an hour. Preheat the oven to 425 degrees F.

After the rolls have risen completely, brush with soymilk and sprinkle with Swedish pearl sugar (along with the cardamom in the dough and being baked in white cupcake wrappers, the pearl sugar is very important for the authenticity of the buns, and it adds a nice texture). Bake for 10 minutes, or until golden brown with bubbling tops.

And Happy 4th of July!