Kanelbullar – Swedish cinnamon and cardamom rolls

Ingredients for 1 servings:

• 200 ml oat milk (oat drink)
• 1 packet of dry yeast
• 1 packet of vanilla sugar
• 165 g butter substitute, vegan
• 450 g flour
• 100 g sugar
• 1 pinch of salt
• 3 tsp cinnamon powder
• 1 pinch of cardamom
• 20 g agave syrup
• Granulated sugar for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

vegan

For the dough, knead the oat milk, dried yeast, vanilla sugar, 75g softened vegan butter, flour, 50g sugar, and a pinch of salt into a soft dough. Let the dough rest in a warm place for about 45 minutes. Meanwhile, make the filling: soften the remaining vegan butter and add 50g sugar, 2-3 teaspoons of cinnamon, and a pinch of cardamom. Mix everything well with a fork until a dark, soft paste forms. Roll out the dough to a thickness of 0.5-1cm and spread with the filling. Fold the coated dough once and roll out again to a thickness of 0.5-1cm. Cut the dough into strips approximately 2cm wide and roll them up into snails. Preheat the oven to 200°C (top/bottom heat) and bake the snails for about 13-15 minutes. Let the snails cool slightly and then coat them with a glaze made from agave syrup diluted with a little water. Then sprinkle with sugar. Tip: These snails are great for freezing and taste best warm. You can have fun with the glaze and toppings. Makes about 12.