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Swedish Cinnamon Buns

Being brought up in Sweden, the concept of “fika” is incredibly important to me (just like it is for every other Swede). Fika is a Swedish term that means something similar to the English “tea time”, or the basic meaning “to have coffee”, always accompanied with pastries or baked goods – most often buns, or more specifically: cinnamon buns.

Cinnamon buns are something every Swede is brought up with and for most of us one of our first food memories as children probably include baking these delicious buns at home. The aroma from cinnamon buns is one of the most nostalgic ones I know!

Swedish Cinnamon Buns

A fun fact: recently the EU enforced a legislation to regulare the amount of cinnamon used in baked goods, limited to 15mg per kilo. This would have meant a huge threat and possible ban to the Swedish cinnamon buns, but Sweden “got away with it” by classing the cinnamon bun a traditional seasonal dish, with a permitted cinnamon level over three times higher, at 50mg per kilo.

As you can imagine, the Swedes breathed a huge sigh of relief.

Here is a vegan version of the cinnamon bun that tastes just like the original!

Swedish Cinnamon Buns
Yields 25
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Cook Time
1 min
Cook Time
1 min
  1. Dough
  2. 50g dry yeast
  3. 150g vegan margarine
  4. 5 dl/2 cups non-dairy milk
  5. 1/2 tsp salt
  6. 1 dl/1/2 cup white sugar
  7. 2 tsp ground cardamom
  8. 13 dl/ 5 1/2 cup flour
  9. ½ dl/1/4 cup syrup + 1 tbsp water (instead of egg wash)
  10. Nib sugar, for garnishing
  1. 100 g vegan margarine
  2. 1 dl/1/2 cup white sugar
  3. 1-2 tbsp ground cinnamon
  4. ½ tbsp vanilla powder or seeds from a scraped vanilla bean
  1. Melt margarine in a pot, add milk and heat to lukewarm temperature.
  2. Combine flour, white sugar, cardamom, salt and yeast in a bowl. Dig a "hole" in the middle, pour the milk mixture in the whole and with your hands combine with the flour mixture to a dough (you can also use a machine to mix the dough).
  3. Cover the dough and let rest for 45 min or until it has doubled in size. Meanwhile, prepare the filling by mixing margarine, white sugar, cinnamon and vanilla powder in a bowl.
  4. Preheat the oven at 200°C/390F. Transfer the dough to a floured surface and knead until smooth and elastic. Roll out the dough with a rolling pin to a thin rectangular shape.
  5. Spread the filling over the dough, and starting from a long side, firmly roll up dough. Pinch the edge of the dough to the rolled dough to seal.
  6. Slice the roll in 2 cm/1/4 inch thick slices and place on a parchment lined baking pan with a little space in between (otherwise they will swell and start sticking together).
  7. Brush the buns with the syrup/water mixture, garnish with nib sugar and bake in the oven for about 10 min.
Sofia von Porat https://sofiavonporat.com/

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  • Savanna
    March 16 at 12:23 am

    These look amazing! Cinnamon Buns = get in my tummy!

  • Moa
    September 12 at 7:56 pm

    Hej Sofia! Går det bra att byta ut vaniljsockret mot vanilla extract? Tusen tack för receptet, jag har letat efter riktiga svenska veganska kanelbullar.