Today is the Cinnamon buns day here in Sweden, so here’s a recipe for cinnamon buns. The slightly not so unhealthy variant. Instead of the margarine I used coconut and oat cream in the dough, and oh so fluffy and juicy they became. It is something I will do again!
Cinnamon bun with Vanilla glaze
1/2 cup coconut oil (extra virgin)
1/2 cup oat- or soy cream
2 cups plant-based milk
50 g yeast
1/2 teaspoon salt
1/2 raw sugar
1 teaspoon ground cardamom
approximately 6 to 8 cups of fine Spelt flour (or wheat)
5 fresh pitted dates
4oz. (100g) almond paste
1 teaspoon coconut oil (extra virgin)
1 teaspoon cinnamon
1/2 tsp cardamom
1 tsp vanilla
1/2 cup powdered sugar
1 tsp plant-based milk
1 tsp coconut oil
2 tsp vanilla
Melt the coconut fat and pour the milk. Heat the mixture to lukewarm 37 °. Put the yeast in a large bowl and dissolve it little by little with the milk mixture. Add remaining part of the liquid and then add salt, sugar, cardamom and a few cups of flour at a time until the dough is smooth and easy to work with.
Cover the bowl with a kitchen towel and let rise until double the size. This will take some time, depending on the heat in the room. But you usually expect about 35 to 50 minutes.
Meanwhile make the filling by mashing the dates, mix the coconut fat and add the almond paste. Mix and add all the spices so that it becomes a soft and smooth spreadable mass.
Also make the glaze by adding powdered sugar and coconut in a bowl. Add the milk and the vanilla while whisking. The mass should be liquid but not too thin. Set aside to be used when the buns are ready.
When the dough is ready, take out of it and place on a breadboard. Divide the dough into two pieces and work one by one. Process the dough so that it feels smooth, add more flour if necessary.
Press or roll out the dough into a square plate. Spread the filling and fold or roll the dough together. Cut into equal pieces and place on a baking sheet or in molds.
Let rise until doubled in size about 20-30 minutes and then bake at 450 °F for about 8-10 minutes or until golden.
Let the buns cool slightly and then drizzle the glaze over them.
Enjoy them with a glass plant-based milk!