You might not have been aware of it, but 4 October is not only World Animal Day (yay for the animals!) – in Sweden it also means Cinnamon Bun Day (double yay!). Kanelbullens dag, as it’s called in Swedish, can even boast an official web page by the Hembakningsrådet, the home baking council, which in fact initiated this day in 1999 to mark its 40th anniversary. The website hosts all kinds of trivia, such as the conjoint history of the omnipresent cinnamon bun and the concept of fika or coffee break, which is very much ingrained in Swedish culture. There’s also an overview of the yearly cinnamon bun design contest winners (and a recipe, which you can simply disregard, as it’s of course not vegan). So as you might guess, Swedes are fond of there buns, and do not take the art of cinnamon bun baking lightly.
Once living in Sweden, I gladly embraced all celebrations of baked goods, because there are, apart from cinnamon buns, quite a few other sweet items that claim their own piece of the culinary heritage pie. There’s also Pancake Day (9 February), Waffle Day (25 March) , and moreover, there’s the celebration of St. Lucy’s Day (Sankta Lucia or Luciadagen; 13 December) with its lusekatter, and Shrove Tuesday (fastelavn), which are inseparably linked to semlor. So after having settled down in Stockholm, I quickly bought some baking booklets by Karolina Tegelaar, including one on Swedish Classics, for the higher purpose of a smooth cultural integration (why else 🙂 ?).
Although I no longer live in Sweden, if there is a good excuse to eat cinnamon buns, I can still act as if. So I decided to bake some today. I mainly followed Tegelaar’s recipe, with some tweaking, however, since Svenska Klassiker was published in 2012, a whole 3 years before the Great Discovery of the Vegans’ Magic Ingredient Aquafaba. I got some inspiration from Vegan Richa’s 1-hour cinnamon rolls as to the amount of chickpea liquid to use here. To avoid the dough from sticking to the working surface, I also find a higher amount of flour is necessary than what Tegelaar’s original recipe calls for. It may be due to the fact that I always use spelt flour, but in principle a 1:1 substitution (spelt for wheat) should be the rule.
Want to try and find your inner sweet-loving Swede as well? Here come’s the recipe:
Ingredients for the dough
- 150 g margarine
- 1/4 cup aquaba
- 3/4 cup soy milk
- 1 package dry active yeast
- 2 dl cane sugar
- 2 tsp ground cardamom
- pinch of salt
- 7-8 dl spelt flour (add a bit more if needed)
Ingredients for the cinnamon filling
- 2 dl sugar
- 200 g softened margarine
- 3 tbsp cinnamon
- Melt the margarine and add the soy milk – make sure the mixture doesn’t exceed a lukewarm temperature
- Mix yeast and sugar, and add in the liquid ingredients
- Add the remainder of the ingredients, and make sure that the dough is not too sticky, but still very elastic and soft
- Let the dough sit for at least 45 minutes, and longer if you can
- Knead the dough, and roll it out as a rectangle, using additional flour
- Spread the cinnamon filling over the dough, and start rolling the tightly into a cilinder
- Cut the cilinder in about 25 equal pieces, which you then place in a cupcake liner, flattening out the surface
- Brush some plant-based creamer on top and sprinkle with additional cinnamon and/or sugar.
- Bake at 250˚C for 6-10 in the middle of a preheated oven, until golden.