The 4th of October marks the annual Cinnamon Roll Day in Sweden, known as Kanelbullens dag. As if we needed another reason to indulge in these glorious rolls…!
This year, I opted for an American-inspired cinnamon roll, rather than the traditional Swedish one. The classic Swedish kanelbulle is usually made with a cardamom dough, cinnamon sugar filling, and topped with some pearl sugar. They are truly delicious enjoyed with a glass of cold milk. But, I will say they can be a little bit dry around the edges. That is where the American bun with it’s deliciously gooey icing is superior. We all know the center of the cinnamon roll is the best part, and with the icing, the entire bun turns into a gooey center piece! What a time to be alive.
Pictured: Vegan cinnamon rolls covered in a crème fraîche icing. (Photo by: Umaminom)
I would like to inform you that this is my first time creating a vegan cinnamon roll recipe, so I hope to perfect it over time. Nevertheless, it’s pretty darn good already. So I truly hope you enjoy the result if you give it a go! Please let me know by using the tag #umaminom on Instagram. I’d love to see your creations and leave a like!
Let’s get to the recipe, shall we? 😀
Vegan Cinnabonbons with icing
- 75 grams unsalted vegan butter, melted
- 1 1/2 cup plant milk (I used unsweetened organic oat milk)
- 1/4 cup sugar
- 1 tsp vanilla (extract or sugar)
- 1 package of instant yeast, or about 7 grams of fresh yeast (1/4 package fresh yeast if using Swedish)
- 1/2 tsp salt
- 4 cups all-purpose flour
- 85 grams unsalted vegan butter, softened
- 3/4 cup of brown sugar
- 2 tbsp ground cinnamon
- 50 grams unsalted vegan butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract (if using sugar, you can double it)
- 1/2 cup vegan crème fraîche (I used Oatly iMat Fraiche)
- Optional: a small pinch of salt
- Start by melting the butter, and combining it with the plant milk. Make sure to get it lukewarm, about 37° degrees Celsius, or 100° Fahrenheit. Mix in sugar and yeast.
- Add salt to flour, and mix with liquid. Work the dough, using a dough scraper if needed (haha, “kneaded”…). Knead for a couple of minutes until dough has come together, or use the dough hook on a stand-mixer. Cover and set aside to rise for about one hour, until doubled in size.
- Meanwhile, make sure you let the butter for the filling come to a room temperature. Mix together with brown sugar and cinnamon when the butter has softened.
- When the dough is ready; turn it onto a big work-surface lightly dusted with all-purpose flour. Begin shaping it into somewhat of a rectangle, rolling it out a tad. Now cover again, and let it rest for another 10 minutes, to help the gluten relax. This will make it easier to roll out!
- Roll dough into a big rectangle, approximately 40×50 cm (or a bit bigger than a baking sheet). Spread the filling all over the dough, and roll from the long side. Use a bit of water along the seam if your dough has troubles “closing”. Cut into 12-14 pieces, and place into a rectangular baking dish (think lasagna), or two round cake tins. Make sure to give the buns some space to expand, and to place the two ends “butt size down”. Cover until almost doubled in size, for approximately 30 minutes.
- Pre-heat oven while the dough is on it’s last rising session, to 200° Celsius (I used an old fashioned oven, if you are using a convection oven you will want to lower it to 180°C). For American readers; set the oven at approximately 395° Fahrenheit (or 345°F if using a convection oven). Bake for about 15-20 minutes, or until golden.
- While the buns are in the oven, it’s the perfect time to whisk together the icing! Make sure the butter is softened, or microwave carefully for a couple of seconds if needed. Whisk together with powdered sugar, vanilla, and vegan crème fraîche.
- TIME TO ICE ICE, BABY! While the cinnamon rolls are still hot, slather on some of that thick icing, and let encase those glorious hot rolls. There, you have earned these babies. Take a seat and indulge!
Tip! For easier storage (if you happen to have superhuman self-control, and don’t eat the entire pan in one sitting), you may wait with the icing and store them separate in airtight containers in the fridge. Heat up the rolls at a later time, and ice them right before serving. Enjoy!
Note: The amount of flour needed can vary depending on what climate you live in. On a very humid day, you may notice you need a bit more flour/less liquid than usual.
Once again, I would love to see your creations if you decide to try this out for yourself. Please tag me using #umaminom on Instagram! I hope to see you there!