- for the dough:
- 1¼ cup (300 mL) milk or almond milk
- ⅓ cup (75 g) butter or margarine
- 2 teaspoons (1 packet, or 6 g) yeast
- ½ cup (100 mL) sugar
- 4 ¼ cups flour
- 2 teaspoons cardamom (freshly ground is great)
- for the filling:
- ¼ cup (50 g) margarine or butter
- ¼ cup (50 mL) sugar
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- for the topping:
- milk/almond milk to brush over the top
- slivered almonds or pearl sugar
-
Heat the [almond] milk and melt the butter/margarine in it. Once it’s cooled enough for the yeast (absolutely below 140 °F/ 60 °C, but preferably around 95 °F/ 35 °C), add yeast.
-
In a separate bowl, mix together the flour, sugar, and cardamom, and then add the dry mixture to the wet ingredients, mixing and kneading until you have a smooth dough. Let the dough rise, covered, for about 40 minutes.
-
Cream the margarine/butter and sugar together with the spices, and form into cinnamon buns on a parchment-lined baking sheet. (Look up some cool shapes, and experiment! There’s a guide for how to form them into a traditional sort of knot on this recipe for vegan kanelbullar.)
-
Let the cinnamon buns proof for about 30 minutes, brush with milk and sprinkle with pearl sugar or slivered almonds, and bake at 400 °F for about 15 minutes or until the dough has a nice range of color to it.