Vegan Kanelbullar with Walnuts (Swedish Cinnamon Buns)
Vegan Swedish cinnamon buns with sweet walnut paste.
- Prep Time: 1 hour 40 min
- Cook Time: 7 min
- Total Time: 1 hour 47 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: Swedish
Ingredients
Scale
For the dough:
- 250g all-purpose flour
- 3 tbsp sugar (divided)
- pinch of salt
- 8g fresh yeast (4g active dry yeast)
- 125ml lukewarm plant milk (plus more for brushing)
- 35g melted vegan butter or shortening
- 1 tsp vanilla extract
For the filling:
- 20g vegan butter or shortening (room temperature)
- 40g roasted walnuts
- 3 tbsp sugar
- 1 tsp cinnamon
Instructions
- 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.
- Then add flour, 2 tablespoons of sugar, salt, melted vegan butter and vanilla extract. Mix well.
- Knead the dough until soft and elastic, but not sticky. You may want to add more flour if your dough feels too wet.
- Cover with kitchen towel and let it rest in a warm place for 1 hour to double in size.
- Meanwhile blend all filling ingredients in a food processor into a paste.
- Transfer the dough onto a working surface and roll it into thin rectangle. Evenly spread the walnut paste on top.
- Fold the dough in half and cut like shown on the picture.
- 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.
- Preheat oven to 480°F (250°C).
- Brush your buns with a little bit of plant-based milk and put in the oven. Bake for 5-7 minutes until golden brown.
- Take out from the oven, cover with kitchen towel and let them cool before eating.
Nutrition
- 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