My favourite sweet treats, without doubt, are cinnamon buns and Swedish chocolate mocha oat balls, also know as “chokladbollar”. I have already made a chokladboll recipe so the only thing left to do is to create a healthy, vegan version of cinnamon buns. I certainly am not complaining though, haha.
These are a “healthyfied” the classic swedish cinnamon buns. Interestingly enough, cinnamon buns actually have their origin in Sweden and ever since 1999 4th of October is national Cinnamon bun day. Yeah, us, Swedes, are pretty cool, huh. 😉 These are even better though due to me making them so healthy so it’s 100% acceptable to have them for breakfast (every day)! Hooray!
Healthy classic swedish Cinnamon Buns
[Vegan, whole food, refined sugar-, oil-free, fruit sweetened]
Servings: 12 medium cinnamon buns Prep time: 25-35 minutes
Baking time: 18-25 minutes Total time: 45-60 minutes
For the dough
- 1,75 dl / 3/4 cup / 175g luke warm milk of your choice
- 1/2 tbsp / 7g melted margarine or oil of choice
- 2 tbsp coconut sugar or 4 well mashed dates
- 1/2 tsp salt
- Optionally 1/2 tsp cardamom
- 1/2 / 7g dry yeast package or half a yeast cube
- 5-6 dl / 2-2,5 cups / 240-300g of whole grain flour or your choice*
For the filling
- 18 / 350-400g / 14 ounces pitted dates or other pitted dried fruit
- 1,5 / 2/3 dl water
- 1-2 tbsp cinnamon
- a pinch of salt
* Using gluten-free flour can change the texture and final result but you can of course always try! They’ll probably end up being just as delicious! I have tried with both whole wheat and whole spelt flour and both worked great.
- Grease or line a muffin tin with muffin cups.
- In a large bowl mix the lukewarm milk, oil, sugar, salt, cardamom and yeast.
- Start mixing in 3,5 dl/ 1,5 cups flour and add a tablespoon or two at the time until the dough starts to pull away from the bowl.
- Knead for a couple of minutes, on a floured surface, until you can feel how the gluten threads have become longer and springs back. Form a ball out of the dough and flour well. Put it back in the bowl and let rise for 20-25 minutes.
- For the filling just mix all the ingredients in a blender or food processor until thick and smooth.
- Preheat the oven to 175°C / 300°F. Roll the dough out to a large rectangle around 40×25 cm / 16×10 inches on a very well-floured surface. Spread the filling out on the rectangle but leave out the edges on the long sides and roll into a log.
- Cut 12 pieces with a sharp knife, I like mine around 5 cm / 2 inches thick. Transfer to the muffin tin and let rise for 20-45 minutes depending on how much time you’ve got, can be skipped but it results may vary.
- Bake for 18-22 minutes until golden! Let cool and enjoy!