In a large bowl mix the lukewarm milk, margarine, sugar, cardamom, and yeast.
Set aside 50ml / 1/4 cup flour. Start mixing in the rest of the flour, a tablespoon or two at a time, until the dough starts to pull away from the bowl.
Shape the dough into a ball and flour well. Put it back in the bowl and let rise for 20-25 minutes.
In the meantime, mix all the ingredients for the filling completely smooth in a blender or food processor.
Preheat the oven to 175°C / 350°F and prepare 2 baking trays. On a VERY 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.
Using a sharp knife, cut the log into 12 cinnamon buns. Transfer the buns to the baking trays and let rise for 20-45 minutes, depending on how much time you’ve got on your hands. If you’d like, you can give the buns a quick egg wash or brush on some other vegan egg wash substitute.
Bake for 18-22 minutes until golden! Let cool, decocrate and enjoy!
If you want to feel slightly more fancy you can shape your cinnamon buns into “knots”. If you’d like to learn how to make those here’s two videos that may help you. Here is the first one and the second one. Mine ended up semi-failed, haha.
Keywords: Vegan, whole food, refined sugar-, oil-free, fruit sweetened, Swedish cinnamon buns, kanelbullar