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Vegan Swedish Cinnamon Buns with a Twist

Recipe by Emelie from www.themodeldiaries.com

Just look at these amazing creations by our brand ambassador Emelie – the perfect addition to any Christmas party!

35 mins

4 people

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INGREDIENTS

1 packet of instant yeast
245 ml Unsweetened Almond milk (plus 1 tbsp for the filling)
120 grams of Vegan Butter (plus 1 tbsp for glazing)
1/4 tsp Salt
408 grams of Organic Flour
3 tsp of ground Cinnamon
2 1/2 cups of Stevia
1 tbsp of Agave Syrup
65 grams of Pistachio Nuts

METHOD

1. Add the almond milk and half of your vegan butter in a saucepan and heat for a few minutes, Make sure it does not boil. Remove from the heat and let it cool down to a lukewarm temperature.

2. Once your mixture has cooled, transfer to a large mixing bowl and add the yeast. Let this sit for another 10 minutes to allow the yeast to activate.

3. Next add the flour, salt and the Stevia ( make sure you only add about 1/2 cup of the flour at a time, stirring as you go.) Once you have added all the flour you should be left with a slightly sticky dough. Transfer your dough to a lightly floured surface and knead for a minute or two. Transfer your dough to a mixing bowl that has been lightly coated with oil and place a clean tea towel over it. Leave for 1 hour to rise.

4. Now on to the yummy chocolate and pistachio filling. Start with chopping up your pistachio nuts then add 2 tbsp of Mr Organic Chocolate and Hazelnut spread, and the rest of the butter, cinnamon, and the agave syrup. Put your mixture over a very gentle heat. Mix in 3/4 of your chopped pistachio nuts. Add 1 tbsp of unsweetened almond milk. Mix until fully blended. Remove from heat and let the mixture cool down.

5. Lay a sheet of baking parchment on the work surface and roll out the dough into a thin rectangle. Spread your cinnamon chocolate mixture evenly over the dough.

6. Once this is done, just roll your dough into a long roll then slice the log into about two inches thick slices. Melt about 1 tbsp of vegan butter and rush this over your slices.

7. Set on top of the oven to let rise again while you pre-heat oven to 175C.

8. Bake your rolls for 25 minutes or until slightly golden brown. Let them cool down a little and then use the remaining pistachio nuts and a little bit of cinnamon as topping over your buns and there you have it, my vegan take on the traditional Swedish Cinnamon rolls.

Which of our products do you need for this recipe?

Dairy Free Chocolate & Hazelnut Spread
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Mr Organic product

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