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Beautiful vegan Swedish cinnamon buns

Beautiful vegan Swedish cinnamon buns

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Cinnamon buns are probably one of the most famous Swedish baked goods in existence. While I do enjoy a nice slice of Kladdkaka (sticky chocolate cake), it’s always these fragrant, caramelised buns that entice me most.

The dough is spiked with ground cardamom – a spice that isn’t often found in English baking but features prominently in Scandinavian recipes, especially for sweet treats! I think it brings so much to the flavour of the finished bun – it’s not an overwhelming taste, but it matches the spicy cinnamon and adds depth.

This Christmas, our site is making sure that those with special dietary needs have lots of lovely recipes to choose from, and these vegan buns fit nicely into that; they’re made with none of the usual eggs, butter or milk. Instead of the butter, which is usually fairly abundant in this kind of recipe, I opted for vegetable oil, which doesn’t need to be melted and is a lot easier to find than vegan margarine. The milk was an easy swap – I simply used almond milk, but any other dairy-free milk would work. Lastly, in place of the eggs I added corn flour, which has binding properties and also helps to create a softer dough.

The shaping of the buns is quite unusual and there seem to be many different ways of doing it, so see my guide to the process below. If it’s too confusing, don’t worry – simply coil the twisted strips into a snail-shell shape and bake as normal.

Vegan Swedish cinnamon buns recipe


  • 7g fast-acting yeast
  • 250ml almond milk
  • 60ml boiling water
  • 50g demerara sugar
  • 1/2 tsp salt
  • 400g plain flour, plus more for dusting
  • 4 tbsp corn flour
  • 1/2 tsp ground cardamom
  • 4 tbsp vegetable oil


  • 100g demerara sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp corn flour
  • 60ml vegetable oil


  • 1 tbsp boiling water
  • 1 tsp demerara sugar
  • Pearl sugar or chopped almonds, for sprinkling (optional)


Combine the almond milk and water to make a warm mixture. Stir the yeast into this mixture and set aside.

In a large bowl, combine the sugar, salt, plain flour, corn flour and ground cardamom. Make a well in the centre of the dry ingredients and pour in the yeast mixture and vegetable oil. Bring together with your hands until a dough forms. Tip the dough out onto a lightly floured work surface and knead until smooth and springy – about 10 minutes. Oil the same bowl as before and place the dough into it. Cover with a clean tea towel and leave to prove in a warm place for an hour, or until doubled in size.

Once the dough is ready, in a small bowl combine the demerara, ground cinnamon and corn flour.

Roll the risen dough out onto a floured work surface into a 35cm x 35cm square. Brush the surface of the dough with the vegetable oil and cover with the cinnamon-sugar filling mixture. Fold the dough into thirds (like a business letter) and roll into a roughly 35cm x 20cm rectangle.

Cut the dough into 20cm long strips, roughly 2cm wide. Take one strip and twist it as shown, slightly stretching it as you do so.

Grab one end of the twisted strip and coil the dough around your hand twice, then over the top of the dough coil and tuck the loose end in at the bottom, as below.

Place the shaped buns on a lined baking tray and preheat the oven to 180°C/350°F/gas 4. Leave the buns to rise until doubled (about 30 minutes).

Make the glaze by dissolving the demerara sugar in the boiling water and brush this over the buns, then sprinkle them with pearl sugar or chopped almonds.

Bake for 17-20 minutes, until dark golden.

Swedish Cinnamon Buns

I haven’t tried many Swedish buns in my life, but the few I have tried left a strong enough impression on my taste buds to make me want to bake them at home from scratch. I finally got the chance to make them today, and the only thing I regret is not tripling the recipe because it turned out so amazing that I could barely save one before they all disappeared from the bowl.

There are 2 things that are characteristic for Swedish buns. The first is their uniquely beautiful shape, and the second is the use of cardamom in the dough and sometimes the filling, too. It’s a delicious addition and its taste isn’t overwhelming. However, if you don’t like cardamom, you can use less of it—about ½ teaspoon will still give you a bit of spice—or omit it altogether.

The buns have a subtle butter-sugar-cinnamon flavor, making them a great light breakfast, unlike American cinnamon rolls that tend to be heavy on the icing (not that that’s a bad thing). Make sure to bring your butter to room temperature before making the filling so that it’s soft enough to mix and spread on the dough.

There seem to be several ways to shape the buns, but I followed this extremely helpful visual guide which creates some of the most beautiful buns ever. If it seems confusing, they suggest twisting the strips and shaping them into a snail-shell shape.

Cinnamon buns

Glazed cinnamon buns

Kanelbullar are Sweden's most popular buns! They are sold by every supermarket, bakery and cafe right across Sweden. The photo above shows the most popular shape for the buns, as the dough has simply been rolled up, but it is also common to tie the dough into a knot, in which case they are sometimes called kanelknutar (cinnamon knots). According to their shape there are other names for the buns including kanelsnäckor (cinnamon snails), kanelsnurrer (cinnamon twirls) and kanelnystan (cinnamon yarn-balls).

In my travels I have tasted hundreds, so I can promise you that I have not tasted a better cinnamon bun anywhere! Sure some have been equally good, but none better! The dough is light and buttery and the filling is sweet and delicately spiced. They really are Swedelicious! John Duxbury


• This recipe below produces a lovely buttery dough. However, if you prefer a firmer/breadier dough, replace half the milk with water, omit the egg and reduce the amount of butter to 75 grams.
• The filling even more a matter of personal taste! Some prefer more or less butter (100 grams is common), sugar (50 grams is common) and cinnamon (½ tablespoon is common). So, feel free to tweak the quantities below to suit your own taste.

• Glazing is also a matter of personal taste. The buns at the top of the page were glazed, but the buns above have simply been brushed with beaten egg and a little milk. (If you don't glaze the buns, sprinkle them with pearl sugar before baking them.)

• If you would prefer kanelknutar (cinnamon knots), follow the instructions for knotting kardamummaknotar (cardamon knots).
• The key to light buns is to add soft butter to the dough very gradually during step 3 and to add as little flour as possibly during step 4.
• Making these buns without a stand-mixer can get very messy because of all the soft butter, so if you are making the dough by hand I recommend melting the butter, adding it along with the milk in step 2, skipping step 3 and increasing the kneading time to 10 minutes in step 4.

• Most supermarkets only stock cardamom pods, so you will probably need to grind your own: lightly crush the pods to remove the seeds and then grind the seeds for 3 or 4 minutes.

• Swedes normally use fresh yeast for sweet doughs, but this recipe is based on using "instant" fast action yeast as it is more readily available and on blind-tests most people can't tell the difference.

• If you would prefer to use fresh yeast, simply warm the milk to 35-37°C (95-98°F), crumble in 25 grams of fresh yeast, whisk together, lightly cover and leave somewhere warm for about 15 minutes until bubbly. Add to the spiced flour in step 2.

• The buns are nearly all garnished with a sprinkling of crunchy pearl sugar, sometimes called sugar nibs, which can be bought online or in specialist shops. If you can't find any you can use demerara sugar or almond flakes (slivers) instead.
• The rolls freeze well and are wonderful reheated for a leisurely breakfast (5 minutes in warm oven if already defrosted, 10 minutes from frozen).

• Use paper cinnamon bun cases if possible as it helps to improve the shape of the buns. Swedish bullformar (bun cases) are normally 6 cm (2¼ inch) diameter at the base (8 cm/3 inch at the top) and 2½ cm (1 inch) deep.

• Join in the Swedish custom and bake some for Kanelbullens Dag (Cinnamon Bun Day) on 4th October. Swedish bakers expect to sell three times as many buns on Kanelbullens Dag as on a normal day. And they sell a lot normally!

Stage 1: Making the dough

450+ g strong white flour (all-purpose or bread flour)
80 g caster (superfine) sugar
7 g fast action dried yeast
5 g (½ tbsp) freshly ground cardamom
3 g (½ tsp) salt
250 g* whole milk (3-5% fat content)
1 egg, lightly whisked
100 g butter, softened and cut into small cubes

*Bakers now measure all quantities in grams

1. Add the flour, sugar, dried yeast and ground cardamom to the bowl of a stand-mixer fitted with a dough hook. Mix thoroughly, then stir in the salt.

2. Add the milk and whisked egg to a pan and heat gently until lukewarm, 35-40ºC (95-105ºF). Add to the spiced flour and mix to form a rough dough.

3. On speed 2 (kMix) or 3 (KitchenAid), slowly add the softened butter, a cube at a time, taking 2 or 3 minutes to add all the butter.

4. Continue to knead on speed 2 or 3, adding additional flour if the dough is too sticky. The idea is to end up with a dough that is sticky to the touch, but does not stick to your hands when you handle it. You may not need to any extra flour, it depends on the flour, but take care to avoid adding too much as your buns will turn out rather dry. Once you have made any adjustment required to the amount of flour, continue to knead on speed 2 or 3 for a further 3 minutes.

5. Tip the dough onto a lightly floured surface and shape into a ball. Transfer to a lightly oiled bowl, cover with clingfilm (plastic wrap), a shower cap or a cloth and leave in a warm draught-free place until it has doubled in size, about an hour at 24°C (75°F).

Stage 2: Filling and rolling

80 g butter, very soft
1 tsp plain (all-purpose) flour
1 tbsp ground cinnamon
1 tsp vanilla sugar
40 g light brown cane sugar*
40 g granulated sugar

*Or use just 80 g of either granulated sugar

6. If you are not using paper bun cases, line two baking trays with parchment paper and set aside. Turn the dough out onto a lightly floured work surface, flatten into a rough rectangle and then roll out until approximately 50 cm x 40 cm (20" x 16").

7. For the filling mix the butter, flour, cinnamon and sugars together and then spread evenly over the dough.

8. Roll the dough up to create a 50 cm (20") long sausage and then cut into 16 rounds. Place into the paper cases or onto the prepared baking trays, keeping them well apart if not in cases, and cover with a kitchen towel. Allow to rise until almost doubled, about 60 minutes.

9. Preheat the oven to 225ºC (450ºF, gas 8, fan 200ºC) at least 20 minutes before baking the buns.

Stage 3: Baking and glazing

1 egg
1 tsp milk
50 g* water
45 g* granulated sugar
¼ tsp* vanilla paste, optional
1-3 tbsp pearl sugar

Note: I always glaze cardamom buns, but I don't usually bother glazing cinnamon rolls - it really is a matter of personal taste.

10. Whisk the egg and milk together, brush the cinnamon rolls with egg wash and then bake for about 8-10 minutes, until golden brown.*

11. Optional step: meanwhile heat the water, sugar and vanilla paste (optional) to boiling, stirring constantly until all the sugar has dissolved. Leave to cool whilst the buns are baking.

12. Optional step: glaze the buns with the sugar syrup, sprinkle with pearl sugar and then cover with a cloth to prevent them drying out.

13. After a few minutes transfer the buns to a cooling rack and recover.

*If you don't intend to glaze the buns, sprinkle on the pearl sugar before baking them.


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Kanelbullar and cardamombullar

There are cinnamon rolls (kanelbullar) and cardamom rolls (cardamom bullar). The cinnamon buns also contain cardamom, but no cinnamon is used for the cardamom buns. We are going for the cinnamon version in this recipe.

Cardamom is normally put in the dough of the cinnamon roll. But in this recipe, we don’t make the dough all by ourselves – that’s how we’re done quickly – with puff pastry!

My Ideal Swedish Cinnamon Bun

Soft and Billowy

I decided to channel my idealistic tendencies and demanding nature into something constructive and downright delicious: Creating MY ideal Swedish Cinnamon Bun. I began by researching several of the basic recipes out there. Most are very similar in nature. melted butter, milk, maybe an egg, yeast, flour, a bit of sugar (not too much, these are not meant to be overly sweet), salt and cardamom and a filling of butter, cinnamon and sugar. There were a couple of recipes that swapped out buttermilk for the milk. I gave this a try hoping that the acidic buttermilk would result in a more tender bun. This batch wasn't bad, but they were by no means "billowy" and they aged quickly becoming dry within the first 12 hours of baking.

The Tangzhong Method

I went back to my research and found a recipe from King Arthur Flour for Soft Cinnamon Rolls. Promising! This particular recipe used a Japanese bread-making method called tangzhong which they claimed would result in exceptionally soft cinnamon rolls that would STAY soft for a couple of days. Yes, please. I began researching the technique itself. Basically, a small amount of the flour and liquid (water, milk or a combination of the two) is cooked on the stove for a very short period of time creating a roux-like mixture. This process gelatinizes the starches in the flour allowing them to absorb more liquid and results in a higher rise (hello billowy buns!) and a more tender, moist bun that stays that way for a longer period of time.

This technique was easily incorporated into my basic bun recipe and resulted in the most perfectly soft, golden brown Swedish cinnamon buns I had every tasted. Finally, an easy cinnamon bun worth making!

Enjoy this Cinnamon Bun Recipe

Little moments make big days. October 4th is Cinnamon Bun Day in Sweden and we love celebrating by baking delicious buns to share with friends and family. Be inspired to embrace this beautiful Swedish tradition with our simple recipe. Let us know how you go by sharing your buns on Instagram with #kikkiKLove.


300ml / 1 ¼ cup whole milk
1 tsp ground cardamom seeds
50g / ¼ cup butter
425g / 3.4 cups plain flour
7g / 1 small packet fast action yeast
60g /⅓ cup caster sugar

¼ tsp fine salt
1 egg, beaten lightly
Oil, to grease

75g /⅓ cup cup butter, softened
50g / ½ cup dark brown sugar
2tsp cinnamon
½ tsp salt

1 egg, beaten lightly
Demerara sugar, to sprinkle

Start by heating the milk until steaming in a pan with the cardamom. Allow to simmer for a couple of minutes before taking off the heat. Allow to cool until lukewarm. In a large bowl, mix the dry ingredients. There is no need to add water to the yeast before adding this in. Make a well in the bowl and add in the lightly beaten egg and the warm milk mixture. Combine with a wooden spoon.

Using your hands, kneed for 5 minutes on a floured surface until the mixture feels soft and springy. Place dough into a greased bowl, cover and leave somewhere warm to prove for at least 45 minutes. Meanwhile, make your filling by beating together each ingredient until well combined.

Once your dough has risen, take it out of the bowl, knock back and roll into a 35cm x 25cm rectangle. Spread the filling evenly onto dough and roll tightly into a Swiss roll shape. Cut into 7 equal sized buns and line up on a baking tray. Leave to prove a second time for 30 minutes or overnight in the refrigerator. The dough should spring back easily when you press it lightly.

When ready to bake, heat oven to 200C/400F/gas mark six and bake for 25 minutes or until golden brown.


In a pot, combine flour and water and whisk until flour is incorporated into the water.

Turn on heat to medium low and continuously stir until the mixture starts to thicken to a paste. Once line steaks began to form at the bottom of the pan from stirring, the paste is done. This should take only a few minutes.

Remove from heat and set aside to cool to room temperature. Scoop 44g of the paste and set aside. Store the remainder in the fridge for other purposes.

Combine soy milk and water together and add in active dry yeast and coconut sugar. Set aside for 10-15 minutes. The mixture should start foaming and increase in size. If it doesn’t, try again with a new packet of yeast.

  • 2½-3 cup (350g) all purpose flour
  • 2 tbsp (20g) coconut sugar
  • 1 tsp ground cardamom
  • ½ tsp salt

In the meantime, mix 2½ cups of all purpose flour and add coconut sugar and salt to a bowl. Set aside.

Assembling the dough – 1st stage

Once the yeast mixture has increased and tangzhong has cooled to room temperature, combine the two and oil together. In ½ cup increments, start adding your dry ingredients to the wet mixture until incorporated. Cover dough and let it rest for 15 minutes so the flour can absorb the moisture.

If using a stand mixer, continue to knead for about 5-8 minutes adding tablespoons of flour if needed until dough becomes somewhat elastic.

If kneading by hand, transfer the dough to a floured surface and begin to knead for 8-10 minutes, adding tablespoons of flour (if needed) until dough becomes somewhat elastic. (See quick notes above)

Transfer the dough into a well greased bowl and proof for 1-2 hour or until doubled in size. While the dough is proofing, start making the cinnamon filling.

Soaks dates in hot water for 10 minutes. Squeeze out extra moisture and discard liquid. Transfer to a food processor with cinnamon. Pulse until combined. Set aside.

On a lightly floured surface, roll the dough into a 9 inch by 14 inch rectangle. Evenly coat the dough with the cinnamon-date filling and starting at the long-edge of the rectangle, fold the dough in half. Cut dough into 2 cm strips. Grab each edges with both hands and twirl one side of the strip. Wrap the twirled side twice around your index finger and tuck the remaining bits underneath. Repeat until all the strips are nicely shaped.

Place on baking sheet and cover for 1 hour.

30 minutes before you plan to bake, preheat your oven to 350 degrees.

Mix the soy milk and maple syrup to create a “egg wash.” Brush “egg wash” and sprinkle pearl sugar on top of the buns and bake for 20-25 minutes or until golden brown on top.

Vegan Swedish cinnamon buns with sweet walnut paste.

  • Author: Anastasia
  • Prep Time: 1 hour 40 min
  • Cook Time: 7 min
  • Total Time: 1 hour 47 minutes
  • Yield: 8 1 x
  • Category: Dessert
  • Cuisine: Swedish


  • 250 g all-purpose flour
  • 3 tbsp sugar (divided)
  • pinch of salt
  • 8 g fresh yeast (4g active dry yeast)
  • 125 ml lukewarm plant milk (plus more for brushing)
  • 35 g melted vegan butter or shortening
  • 1 tsp vanilla extract
  • 20 g vegan butter or shortening (room temperature)
  • 40 g roasted walnuts
  • 3 tbsp sugar
  • 1 tsp cinnamon


  1. Pour lukewarm plant-based milk into a large bowl, add 1 tablespoon of sugar and sprinkle active dry yeast on top (crumble if using fresh). Set aside for 5 minutes.
  2. Then add flour, 2 tablespoons of sugar, salt, melted vegan butter and vanilla extract. Mix well.
  3. Knead the dough until soft and elastic, but not sticky. You may want to add more flour if your dough feels too wet.
  4. Cover with kitchen towel and let it rest in a warm place for 1 hour to double in size.
  5. Meanwhile blend all filling ingredients in a food processor into a paste.
  6. Transfer the dough onto a working surface and roll it into thin rectangle. Evenly spread the walnut paste on top.
  7. Fold the dough in half and cut like shown on the picture.
  8. Now twist each piece and form a knot. It can get messy, but don’t worry, you’re not alone. Place the buns onto a lined baking tray. Again cover with kitchen towel and leave for 20-30 minutes in a warm place to ferment.
  9. Preheat oven to 480°F (250°C).
  10. Brush your buns with a little bit of plant-based milk and put in the oven. Bake for 5-7 minutes until golden brown.
  11. Take out from the oven, cover with kitchen towel and let them cool before eating.


  • Serving Size: 1 bun
  • Calories: 239
  • Sugar: 10g
  • Sodium: 146mg
  • Fat: 8.9g
  • Saturated Fat: 2.1g
  • Carbohydrates: 35.3g
  • Fiber: 1.6g
  • Protein: 4.7g
  • Cholesterol: 0mg

Keywords: buns, baking, sweet, cinnamon, walnuts, vegan, vegetarian, Swedish

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.

Coffee 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.

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.

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.

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.

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!

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.


Why is the egg replacer optional? Can I replace it with apple sauce? These look really really good.

I am very excited to make these! but how do I know when the water hits 110 degrees? I don’t own any type of thermometer for that except for a regular thermometer to measure fevers.

Tried these for Christmas…they were absolutely excellent! We ate them with soysage and fakin. Nicely written out recipe and fantastic directions. That’s a skill unto itself for sure! A billion stars!

Great recipe. I modified the recipe significantly: couldn’t get myself to use that much sugar in the filling, so I only ended up pouring half of the sugar in. I added some pecans. And I more or less omitted the “pan sauce” and just buttered the pan. I’m not a diet-nut it just looked like it’d be too sugary for my tastes. Served on Christmas brunch with lots of cheers. I asked a few people whether they seemed too bland, and most people were happy with the level of sweetness.

Can you substitute the soy milk with rice milk? Also, what about Smart Balance Vegan Spread instead of the Earth Balance? Just curious.

I just made these, and they were amazing.

I think I’m in heaven! After about 4 yrs being vegan, i was lamenting on how I will never be able to have cinnamon buns again… But the past few weeks I’ve been craving them – and my boyfriend found this for me, bless his heart! Thank you so much for posting this and I will be making sometime very soon!

I’ve just stumbled on heaven. I’m making these this weekend. Too bad I don’t have time right now!

Oh my these look delicious. Can’t wait to try them! But before I do, if I plan on freezing them, I’m assuming to do so without the pool of butter and then add when ready to cook? Or can i cook them without the butter? However, if the pool of butter is teh secret PLEASE let me know! Thanks!

just the perfect cinnamon bun, vegan or not. Loved them!!

Made heart-shaped rolls with your recipe. They turned out very yummy and cute! Big thumbs up from the hubby. I’ll be posting about it on Thank you for sharing your recipe.

My son has multiple food allergies so I am always on the look out for delicious vegan recipes. These look delicious!! I cannot wait to try them! I will check out your cookbook too. Thanks SO MUCH :)

I made these cinnamon buns 3 days ago and they are AMAZING, i have tried 3 recipes before and not been too happy about them. But this recipe rocks, all my friends keep asking me to make more.
Thank you

Just made them, AMAZING! I recently found out I was allergic to dairy and these rocked. I shared them with some friends and didn’t tell them they were vegan until after, they had no idea :)

Just wanted to let you know I was very successful with this recipe and my family gobbled them up!

Thank you and I can’t wait to make them again.

It truly is a labor of love.

OMG! These are AMAZING! My husband and I just made them – even though it took all day to make, it was TOTALLY WORTH IT! They taste better than Cinnabon! I do have to admit we got a little nervous when we were rolling the dough – the roll was so huge! But it made perfectly moist, HUGE cinnamon buns :) I’m definitely making these for the next family gathering…and I am not telling them they are vegan until after they’ve expressed their love for them lol. Thanks for the great recipe!

I made these and they were a huge hit…Can I add pumpkin to this recipe and make them vegan pumpkin cinnamon rolls? And if so which step do I add it? Thank You

I’ve been doing buns since my childhood and oiling the pan is something very interesting – must try! You should try this version, it’s the most popular in Finland. The dough and filling are about the same but the shape is different. Here’s a link for how to shape these buns:

I made these a little while ago for some family, who are not vegan. My one cousin claimed that they were the best cinnamon buns she had had in her entire life! I thought they were pretty fantastic. Although, if I made them again I would cut down a little bit on the sugar since I’m not used to eating sweet things. But other than that, they were wonderful, the dough was so light and fluffy!

.. But how to make Vegan Cinnamon Rolls?

As said in the beginning this recipe is vegan, which means no eggs or conventional milk or butter is used. Only naturel vegan ingredients. I’ve made a picture below that shows you my process and how I use to make them!

  1. The size of the dough. About 62-64 cm. in height (doesn’t need to be the exactly same size as mine – but just close to)
  2. Cover all the dough with the cinnamon sauce on top. I use to leave 1-2 centimeters in every corner sauce-free.
  3. Wrap the dough. Start by wrapping 1/3 of the dough into the center. Then wrap the last part 1/3 as well, so you get a full covered dough i 3 layers.
  4. Picture 4 shows how the dough should look now. You have the same high around 62-64 cm. But now in 3 layers!

.. And now the fun part begins! When you’re ready with picture number 4 and have 3 layers of cinnamon dough, you are now ready to fold them. You can fold them like traditional rolls just turn them around like ‘snail’. But I decided to make these like ‘Swedish Kanelsnurrer’ – which is a very popular pastry here in Denmark too.

This means that you cut your dough in parallel lines around 1 – 1,5 cm. thick. Keep left hand on the left side of the piece and roll the right end with your right hand on the table. Now you should have a beautiful swirl look like the picture below ↓

The cinnamon rolls are now ready to be baked. Cover them up with a little juicy Coconut Oil on top. Use a spoon og kitchen brush. Bake in the oven for about 20 minutes until crispy and light-golden.. Mmmh, can almost smell the buns here right now!

These unbaked rolls down here ↓ was made in the evening.. Then I waited about 8-10 hours so they could rest on the baking tray covered with a dishtowel. All worth the waiting time – they gets to fluffy and thick in the consistency!

Any toppings for Vegan Cinnamon Rolls?

You can easily eat these just the way they are! Coming warm out of the oven they are so sweet and gives a melt-in-your-mouth result!
But warm chocolate sauce on top of the cinnamon buns should be good too! Some add a little popped quinoa, or roasted hazelnuts as well. The hazelnuts doesn’t need to be toasted before using, because when you put them on top on the cinnamon rolls they’ll get toasted in the oven too. Enjoy the recipe eating them directly warm from the oven. This dough is just so good – and it’s a perfect thing to make in this autumn or winter season and those cold months coming up!

I really hope that you can use this recipe! Just let me know in a comment below, if you have any questions making it.
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Watch the video: Κουλουράκια κανέλας νηστίσιμα + vegan (August 2022).