After I veganized Plyushki I wanted to try Swedish cinnamon buns that are called Kanelbullar. I upgraded the original recipe by adding roasted walnuts and I swear these are the best buns that I ever made!
My vegan Kanelbullar recipe is very easy and you can experiment with any kinds of filling you like. Swap walnuts for hazelnuts, pecans or poppyseeds, add extra spices like cardamom or gingerbread spice mix. Let me know in a comments below about your favorite fillings!
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. This is how my future vegan Kanelbullar look like lol:
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.
PrintVegan 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
can i leave the knotted buns to prove in the fridge overnight?
Yes, you can! Cover the buns tightly with a cling film and place in a fridge for up to 24 hours. Then partially unwrap and let them rise.
Bake according to instructions.
I hope it helps!
Have you tried using alternative flour for this recipe? I have gotten into paleo type eating and use Cassava Flour.
I haven’t. Sounds tricky and it’s pretty hard to find the right ingredients here in Ukraine.