January 12, 2015
My take on Swedish cinnamon buns
I first saw these amazing cinnamon buns (would you look at them?!) on a fox in the kitchen and I knew I had to make them. I’m not a huge bread fan nor do I really enjoy baking breads as much as I do cakes but these won me over for some reason…
Breads are often baked in your home oven, my mum had a phase where she would bake bread endlessly. Seeded bread, saffron bread. All the breads, but there was one in particular that caught my eye.
“Soft sweet bread with a cardamom walnut filling” she said. This one was by far my favourite out of them all. This recipe is slightly similar.
This, kanelbullar, originates from Sweden. It’s simply a yeast dough filled with a butter-y (in this case coconut-y) cinnamon spice filling. It’s simple and it’s delicious. Delicious enough that there’s a whole day dedicated to these babes.
“Kanelbullens dag” they call it- cinnamon roll day in English. I’m not complaining. Every day should be cinnamon roll day.
In making these, I switched out some traditional ingredients you would normally find in these buns. I replaced the butter for coconut oil, which is a healthier vegan alternative. You could replace this with any other solid oil. Caster sugar was replaced with coconut palm sugar and rice malt syrup and I added a tad bit of cornflour and baking powder- which has binding properties to yield a softer dough.
I also opted out the whole milk for equal quantities of coconut and almond milk. You could replace any other milk for this recipe although I suggest you shy away from soy milk as I find it tends to be quite thin and watery.
All the technical stuff aside, there cinnamon concoctions were a big hit. The whole house smelled of sugar and spice. They’re soft, fluffy, amazing with a glass of milk or a cup of coffee/tea.
There’s no doubt that I’ll be making these again.
- 100g coconut oil, softened
- 50g coconut palm sugar (replace with a sugar free sweetener if need be)
- 40g rice malt syrup (or maple syrup)
- 250ml coconut milk
- 250ml almond milk
- 2 1/4 tbsp active dried yeast
- 1/2 tsp baking powder
- 700g white spelt flour (or any gluten-free flour mix)
- 130g rye flour (just replace with gluten-free flour for gf option)
- 1 tbsp cornflour
- 1 tbsp ground cardamom
- 100g coconut oil, softened
- 90g rice malt syrup
- 2 tbsp coconut flour
- 1/2 vanilla bean, seeds scraped
- 2 tbsp ground cinnamon
- 1 tsp ground cardamom
- Place the coconut and almond milk in a medium saucepan and heat, stirring occasionally until warm to the touch (make sure it's not too hot, as it will kill the yeast).
- Stir in the yeast and cover with a towel. Set aside for 10 minutes.
- Meanwhile, place the softened coconut oil, rice malt syrup and coconut palm sugar in a large bowl and whisk until smooth. Stir in the milk mixture.
- Add the flours, baking powder, cornflour and ground cardamom and stir until the dough comes together. Tip the dough onto a lightly dusted bench and knead until smooth (around 15 minutes by hand, 7 minutes by mixer).
- Place the dough into a lightly greased bowl. Cover with a tea towel and set aside to prove for 1 hour.
- Once risen, punch the dough down and divide in two. Roll the dough until 1/2cm in thickness. Spread the filling evenly over the dough (see directions below). Fold the dough it thirds (imagine a letter fold). Now cut the dough into 2cm strips. Cut each strip in half, lengthwise (imagine a pair of jeans). Twist each 'leg' of the dough and tie a regular knot, keeping the ends on the knot to the baking tray.
- Set aside to rise for another 30 minutes.
- Bake the buns in a preheated oven at 210C for 15-20 minutes or until golden.
- Place all filling ingredients in a bowl and beat until smooth.