FOR AN IMPROVED & REFINE SUGAR-FREE RECIPE check out our most recent cinnamon buns post. When we used to live in London, we lived 15 minutes from a Scandinavian bakery that served the most delicious vegan cinnamon buns.
London can be a very stressful place to live and work, but when you’re sitting in a little cafe with a warm vegan cinnamon bun (or two) in front of you and a cup of coffee in one hand, suddenly the world seems a far happier place. The British equivalent of the cinnamon bun is the Chelsea bun, which uses dried fruit (often sultanas) and slightly less cinnamon. Personally, I wouldn’t turn down either, but as a self-confessed “cinnamon fiend” and a great lover of all things Scandinavian, I prefer the original vegan cinnamon buns (which is what this recipe is for). Despite this recipe being vegan (and containing no eggs or butter), these buns are light, fluffy and indulgent. Even though at first glance the recipe looks a little fiddly, these buns are actually surprisingly easy and satisfying to make and the perfect thing to get your kids involved in. Once you have turned what is fundamentally a standard bread recipe into these soft, white scrolls of Scandinavian delight, you’ll be wishing you had baked more than 12!
220 g / 1¾ cup strong (bread) flour 250 g / 2 cups all-purpose flour 2 tbsp brown sugar 10 g / 1 tsp salt 7 g sachet fast-action dried yeast 300 ml / 1¼ cup almond milk 1 tbsp olive oil + a little for pan glazing
BUN FILLING
2 tbsp olive oil (enough to cover dough) 4 tbsp / ¼ cup brown sugar (enough to cover dough) 2 tbsp cinnamon (enough to cover dough)
GLAZE
2 tbsp almond milk 2 tbsp brown sugar 1 tsp cinnamon
