Did you know, cinnamon buns actually have their origin in Sweden. Cinnamon buns are simply one of the most Swedish treats in the world. In fact, ever since 1999, the 4th of October is annually celebrated as national cinnamon bun in Sweden. You can’t say no to an excuse to eat cinnamon buns! Also, these bad boys are made with such good ingredients, you can even have them for breakfast! 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 dl / 2 cups / 240g of whole grain flour or your choice*
For the filling
- 18 / 350-400g / 14 ounces pitted dates or other pitted dried fruit
- Optionally 2 or more tbsp nut butter of choice
- 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 liners.
- In a large bowl mix the lukewarm milk, oil/margarine, sugar, salt, cardamom, and yeast.
- Start mixing in 3,5 dl/ 1,5 cups flour, then continue adding a tablespoon of flour at a time until the dough starts to pull away from the bowl.
- 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, mix all the ingredients in a blender or food processor until thick and smooth.
- Preheat the oven to 175°C / 350°F. On a well-floured surface (you need more flour than you think, trust me) roll the dough into a large rectangle. Cover the rectangle with the cinnamon filling, leaving the edge, around 1,5 cm / 1/2 inch, clean. Continue and roll the rectangle into a, more of less, beautiful log.
- Cut the log into 12 cinnamon buns with a sharp knife. Transfer the buns to the muffin tin and let rise for 20-45 minutes depending on how much time you’ve got on your hands.
- Bake for 18-22 minutes until golden! Let cool and enjoy!