Thursday, October 4, 2012

October 4th The Day Of The Cinnamon Bun!

Today is the traditional day to celebrate the swedish cinnamon bun. The one I enjoy eating most is the vanilla version. But today is the day to eat them all, Cinnamon, Vanilla, Cardamon, Almond paste or why not try Blueberries.

You will need:

  • 150 g Dairy Free Margarine
  • 500 ml Vegan Milk
  • 50 g Fresh Yeast (or dry yeast equal to 50g, read on packet)
  • ½ tsp Salt
  • 1½ dl (½ cup) Sugar 
  • 2 tsp Cardamon (powder)
  • 13 dl (5½ cups) Plain Flour
  • Dairy Free Margarine
  • Sugar 
  • Vanilla Sugar
Vegan Milk and Pearl Sugar (optional chopped almonds)

How To:
  1. Melt your margarine and add the milk. Heat until finger warm (37C / 98F)
  2. Dissolve the yeast with the milk/margarine liquid in a big bowl. Add salt, sugar, cardamon and around 2/3 of the flour.
  3. Work the dough until shiny and add more of the flour. Saving 1-2dl (½-3/4cup) for the rolling of the dough later on. The dough is ready when it isn't sticking to the sides of the bowl longer. (make sure you don't add too much flour, that will give you a hard and dry bun)
  4. Sprinkle the dough with flour and cover with a clean kitchen towel. Leave to rise in room temperature with out a drag until the dough has doubled in size. (approx. 30-50min)
  5. Once your dough has risen, put it on a floured work bench and knead.
  6. Cut the dough in half and roll with a rolling pin. Leaving it around ½ inch thick and square shaped.
  7. Spread your soft dairy free margarine over the square dough and sprinkle with alot of sugar and vanilla sugar.
  8. Roll up the dough and cut into even sizes. (sometimes the ends will be a little smaller and can be put two in one paper)
  9. Lay them with the cut side up in individual paper baking cups. (if you can't find paper cups with a low edge you can bake them just on a parchment paper)
  10. This recipe should make between 45-55 vanilla buns.
  11. Now leave them to rise in their paper cups, until they have doubled in size.
  12. Brush them with your vegan milk of choice and sprinkle with pearl sugar. The bake for 8-10 min in a 225C / 440F  convection oven (fan based) or 250C / 480F conventional / deck oven.
  13. They are ready once they get a light golden colour.


  1. Yummy! They look beautiful! The perfect breakfast for me :-)


  2. I am in love with your blog! I'm definitely making these...

    1. Thank you tess!
      Let me knoe how the buns turn out.
      //Emma @The Vegan Swedes

  3. These will be made on Saturday, thanks for the recipe! I am new to your blog but as a Finnish vegan I am looking forward to future posts.

    1. Kiitos Oscar!
      Hope they taste great, let me know how it goes :)

      //Emma @The Vegan Swedes

  4. How do you say "yum" in Swedish? :)

    1. I would translate that you "mums" :)
      Thanks for reading the blog.

      //Emma @The Vegan Swedes

  5. Its interesting that there is no cinnamon in these cinnamon buns :)

    1. to have the cinnamon version, simply fill with cinnamon instead of vanilla :)

      //Emma @The Vegan Swedes

  6. che dire ...sono una vera meravglia per i miei occhi , complimenti di vero cuore .....felice domenica.

  7. Are you still posting to this site? Last post was October 2012. I'd be interested in some Christmas recipes that are vegan...

    1. LeeAnn not posting here at the moment, but still maintaning the site for questions and more. What vegan christmas treats would you be interested in? There are some on the site.

      //Emma @TheVeganSwedes

    2. here are vegan swedish christmas recepies:

  8. Hello Lovely Vegan Swedes!! Your blog is awesome, your reipes look yummy!! I am thinking about moving to Sweden and was wondering if you could tell me a bit more about your experiences as a vegan in Sweden?? I have read that there is a lot of Vege/Vegans in Sweden? Is it pretty easy? Are there lots of alternatives about, shops... Cheers, Karina :)

    My regular email is or my Facebook is Ina Von Furie

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