Deliciously Vegan Swedish Cinnamon Rolls

vegan swedish cinnamon rolls

Deliciously Vegan Swedish Cinnamon Rolls

I’d had a wonderfully exhausting afternoon exploring a wintery Skansen in Stockholm, Sweden’s outdoor heritage museum, and I was in desperate need of a coffee break and somewhere warm to thaw out after my walk back to town.

I found an organic bakery in Gamla Stan, called Naturbageriet, and ordered a black coffee and a Kanelbullar. This cinnamon roll was both vegan and gluten-free, and it certainly hit the spot! It was delicious, perfect with the hot coffee: I blissfully unwound the spiral and nibbled while making notes in my journal about the museum.

I’ve been wanting to recreate it ever since, although I haven’t gone down the gluten-free route just yet. 

Vegan Swedish Cinnamon RollsCoffee and kanelbullar are one of the absolute pleasures of Sweden, share this joy with a friend and it becomes fika (although the kanelbullar can be replaced by any sweet treat, or maybe even a sandwich!). Fika is a coffee break, but it’s not just a coffee break, it is a sociable event that can be repeated throughout the day and it is a Swedish institution.

Fika is enjoying the pleasure of good coffee and sweet treats with friends, family or colleagues, taking time out of the day for company and conversation.

Well, I don’t know about you but I’m certainly up for that!

We should all make time for fika.

Vegan Swedish Cinnamon Rolls

Since leaving the Nordic lands coffee and a sweet bun has become a regular part of my day, something I look forward too. It is the ground cardamom, it just goes so phenomenally well with the coffee. I’m addicted. I’ve had to order it online, the jar I brought back from Germany is almost empty.

This recipe is for vegan cinnamon rolls, I’ve tinkered with my korvapuusti pulla dough to make it vegan, by removing the dairy and the egg. Finnish pulla dough and Swedish bullar dough is pretty much the same thing (please, correct me if I’m wrong), made with cardamom.

You could absolutely make these rolls non-vegan by making the korvapuusti dough and shaping it as these.

Vegan Cinnamon Rolls

Deliciously Vegan Swedish Cinnamon Rolls

For the dough:

  • 500 g (4 cups) strong white bread flour
  • 1 tbsp fast action dried yeast (1 x 7g sachet)
  • 1 tbsp + 1 tsp ground cardamom
  • 1/2 tsp salt
  • 75 g (1/3 cup) caster sugar
  • 250 ml (1 cup) warm water
  • 2 tbsp oil (I used sunflower)

For the Filling:

  • 2 tbsp vegan margarine (melted)
  • 50g (1/4 cup) light muscovado or brown sugar
  • 1 heaped tsp ground cinnamon

To Decorate (optional):

  • 5 tbsp (unrefined) icing sugar
  • 1 tbsp water
  • sliced or nibbed almonds, or pearl sugar 

Sift the flour, salt and ground cardamom into a large mixing bowl. Add the dried yeast and the sugar and mix to distribute thoroughly, a balloon whisk does this effortlessly.

Add the oil to the water and pour most of it into the dry mixture, begin to bring the dough together adding the rest of the water if needed. You may need a spot more, depending on the flour.

The dough should leave the bowl fairly clean. Knead for around 8 to 10 minutes until soft and smooth, I love how the dough feels at this point, so tactile!

Place into a clean bowl, slashing it to help it relax, and cover with a tea towel or some cling film, I used a freezer bag.

Leave the dough in a draft-free corner of the kitchen for around an hour until doubled in size.

Once proved, knock it back by punching the air out of it. Now the dough it ready to be turned into cinnamon rolls.

Once the dough has been knocked back to it’s original size roll it out as big and as square as you can on a lightly floured work surface. It should get pretty thin.

Preheat oven to 200º C / 400 º F / gas 6, line a large baking sheet or roasting tin with parchment.

Brush the dough with the melted vegan margarine.

To make the filling simply combine the muscovado (or brown) sugar and the cinnamon. Sprinkle it over the rolled out, ‘buttered’ dough square.

Vegan Swedish Cinnamon RollsNow roll the dough up as tight as you can to get lots of spirals, trim the ends and cut into 2.5 cm (1″) approx slices.

Lay the slices onto a lined baking sheet or roasting tin and leave to prove, covered with a tea towel, for about 15 minutes.

Bake for 12 to 15 minutes until golden, the kitchen should be smelling amazing now!

Cool on a wire rack.

Make a simple icing to drizzle over by mixing the icing sugar with the water. Scatter with sliced almonds or pearl sugar if you like.

These vegan cinnamon rolls are best eaten while still warm however, they can be ‘refreshed’ in hot oven for a few minutes if undecorated.

Un-iced rolls can be frozen, reheat in a hot oven straight from the freezer for 5 to 10 minutes.

Vegan Swedish Cinnamon Rolls

Deliciously Vegan Swedish Cinnamon Rolls
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For the dough
  1. 500 g (4 cups) strong white bread flour
  2. 1 tbsp fast action dried yeast (1 x 7g sachet)
  3. 1 tbsp + 1 tsp ground cardamom
  4. 1/2 tsp salt
  5. 75 g (1/3 cup) caster sugar
  6. 250 ml (1 cup) warm water
  7. 2 tbsp oil (I used sunflower)
For the Filling
  1. 2 tbsp vegan margarine (melted)
  2. 50g (1/4 cup) light muscovado or brown sugar
  3. 1 heaped tsp ground cinnamon
To Decorate (optional)
  1. 5 tbsp (unrefined) icing sugar
  2. 1 tbsp water
  3. sliced or nibbed almonds, or pearl sugar
Instructions
  1. Sift the flour, salt and ground cardamom into a large mixing bowl. Add the dried yeast and the sugar and mix to distribute thoroughly, a balloon whisk does this effortlessly.
  2. Add the oil to the water and pour most of it into the dry mixture, begin to bring the dough together adding the rest of the water if needed. You may need a spot more, depending on the flour.
  3. The dough should leave the bowl fairly clean. Knead for around 8 to 10 minutes until soft and smooth.
  4. Place into a clean bowl, slashing it to help it relax, and cover with a tea towel or some cling film.
  5. Leave the dough in a draft-free corner of the kitchen for around an hour until doubled in size.
  6. Once proved, knock it back by punching the air out of it.
  7. Once the dough has been knocked back to it’s original size roll it out as big and as square as you can on a lightly floured work surface. It should get pretty thin.
  8. Preheat oven to 200º C / 400 º F / gas 6, line a large baking sheet or roasting tin with parchment.
  9. Brush the dough with the melted vegan margarine.
  10. To make the filling simply combine the muscovado (or brown) sugar and the cinnamon. Sprinkle it over the rolled out , ‘buttered’ dough square.
  11. Now roll the dough up as tight as you can to get lots of spirals, trim the ends and cut into 2.5 cm (1″) approx slices.
  12. Lay the slices onto a lined baking sheet or roasting tin and leave to prove, covered with a tea towel, for about 15 minutes.
  13. Bake for 12 to 15 minutes until golden, the kitchen should be smelling amazing now!
  14. Cool on a wire rack.
  15. Make a simple icing to drizzle over by mixing the icing sugar with the water. Scatter with sliced almonds or pearl sugar if you like.
Notes
  1. These vegan cinnamon rolls are best eaten while still warm however, they can be ‘refreshed’ in hot oven for a few minutes if undecorated.
  2. Un-iced rolls can be frozen, reheat in a hot oven straight from the freezer for 5 to 10 minutes.
Vagabond Baker http://vagabondbaker.com/
Perfect for a vegan fika, gather for a coffee and a kanelbullar: life doesn’t get much better than this simple pleasure.

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Deliciously Vegan Swedish Cinnamon Rolls

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Have you changed any of your food habits after travelling?

By Rachel A Davis

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10 Responses

  1. Rachel your posts are a delight! I’m definitely trying these!

  2. Who knew it was possible to make veganify cinnamon rolls?! These look totally so delicious!
    Thalia @ butter and brioche recently posted…Spiced Orange PalmiersMy Profile

    • Rachel Davis says:

      Thank you! Tack! (Swedish thank you). Yes, it is very easy, dough is great even with out the richening egg and milk, you could replace the water with almond milk or soya (I’ve done this – almond milk – too with an egg batch and it worked fine) but I’f found they are great just with water!
      Thanks so much for popping by and commenting, your blog is so darn gorgeous :)

  3. Rachel I am drooling over these and that thick icing on top makes them even more irresistible! Wish I was having them for breakfast tomorrow!!
    Ami@NaiveCookCooks recently posted…Baked Chocolate Fudge Cake Doughnuts with Cream Cheese IcingMy Profile

    • Rachel Davis says:

      Hee hee, I’ve been having them for second breakfast (yes, I’m almost a Hobbit) all this week, I’ve baked so many batches – some vegan, some not and some with chocolate filling. Just you wait till you see them!
      The great thing about cinnamon rolls is that you can bake them and freeze them, then have one whenever you like simply by heating them in a hot oven straight from frozen.
      Thanks for commenting Ami, lovely to see you here :)

  4. Franca says:

    These rolls looks delicious Rachel, I must try and make them considering they are even vegan, perfect for me! Thanks for the recipe :)
    Franca recently posted…How Travel Helped Me Dispel Vegan MythsMy Profile

  5. Oof these look delicious Rachel! I absolutely love the way you’ve photographed them on the blue tile, so pretty
    Kerry @ Kerry Cooks recently posted…Homemade Oreo’sMy Profile

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