Sofia Nordgren: Cinnamon rolls

As we transition into the fall and winter months, I start longing for warm and comforting soups and stews. I wrap myself in cosy knits, light candles and drink a lot more tea. I spend hours in the forest, enjoying the cold and crisp air, and the fall colour palette on the trees. And when the snow comes, so does the season for cross-country skiing, red cheeks and the building of snowmen. To be ready for these everyday adventures, I make sure to fill the freezer with cinnamon buns. Not only are they my personal favourite when it comes to baked goods, they are also perfect to bring with you when going outdoors during the autumn and winter season. Or to enjoy at home, with a cup of coffee or tea, some candles and the autumn rain pouring down outside the window.

INGREDIENTS:

50 g fresh yeast
150 g vegan margarine
500 ml plant milk
45 g caster sugar
1/2 tsp salt
1 tsp ground cardamom
840 g all-purpose flour

FILLING:

150 g vegan margarine, room tempered
45 g caster sugar (more if you like)
2 tbsp ground cinnamon

TOPPING:

Plant milk for brushing
Pearl sugar, sugar or chopped almonds to sprinkle

INSTRUCTIONS:

1. Melt the margarine and add the plant milk. Let cool until 37°C.

2. Crumble the yeast in a big baking bowl.

3. Add the lukewarm margarine mixture to the bowl and stir until the yeast is completely dissolved.

4. Add sugar, salt, cardamom and about 2/3 of the flour.

5. Stir together until well combined and keep working the dough for about 5 minutes. Add more flour as needed, but make sure to save about 1-2 dl for later.

6. Cover the bowl with a kitchen towel and let the dough rise for about 45 minutes.

7. Meanwhile, prepare the filling by mixing the ingredients.

8. Divide the dough into two parts. Roll out the first piece into a large rectangle (30 x 50 cm). Spread half the filling on top of the rectangle.

9. Now, fold the dough so that you have two layers. Then, cut out long strips of dough, about 1-2 cm wide. Twist each strip into a knot-like shape and hide the ends under the knot.

10. Put the buns on parchment paper (or in liners) and repeat the twisting step with the remaining dough (and then the second piece).

11. Cover your buns with a cloth and let rise for about 30 minutes.

12. Meanwhile, heat the oven to 250°C (480°F).

13. Brush your buns with plant milk and sprinkle with pearl sugar, sugar or chopped almonds.

14. Bake for about 10 minutes in the middle of the oven (depending on the size and your oven). Keep an eye on the buns as they burn easily.

15. Let cool on a tray and then enjoy with a cup of coffee or tea.