08 October 2025
Vegan Swedish Kanelbullar — Ultra-Soft Cinnamon Buns
RecipeShare Test Kitchen
Celebrate Kanelbullens Dag with fluffy vegan cinnamon buns: soft plant-milk dough, buttery cinnamon filling, and pearled sugar crunch. Bakery results at home.
Prep time
30 mins
Cook time
15 mins
Total time
155 mins
Servings
16
Recipe Snapshot
Rating5.0
Chef's Tips
Warm the plant milk to lukewarm (about 38–40°C / 100–105°F) so the yeast activates without killing it.
Start with 840 g flour and add only as needed; the dough should be soft and slightly tacky.
Proof until puffy and risen, not strictly by the clock—your kitchen temperature will affect timings.
For the classic Swedish look, twist and knot the strips, then brush with plant milk and sprinkle pearled sugar.
Freeze baked buns once cool; reheat from frozen at 170°C/340°F for 8–10 minutes.
Tools Used
Mixing Bowls(opens in a new tab)Stand Mixer With Dough Hook(opens in a new tab)Dough ScraperRolling PinPastry BrushBaking Trays(opens in a new tab)Parchment Paper(opens in a new tab)
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Ingredients
Ingredients
USMetric
Bun Dough
Cinnamon Filling
Topping
Instructions
Make the Dough
- 1
Warm the plant milk to lukewarm. Crumble in fresh yeast (or whisk in dry yeast) until dissolved.
- 2
In a mixer bowl, combine lukewarm milk, sugar, salt, and about 2/3 of the flour. Mix to a shaggy dough.
- 3
Add softened vegan butter and the remaining flour gradually. Knead on medium speed 8–10 minutes until smooth, soft, and slightly tacky.
- 4
Shape into a ball, cover, and proof until doubled and pillowy, about 60 minutes at room temperature.
Make the Filling
- 1
Beat vegan butter, brown sugar, cinnamon, vanilla sugar, and salt (if needed) into a spreadable paste.
Roll, Fill, and Shape
- 1
Deflate dough and roll into a large rectangle (~35×50 cm). Spread the cinnamon filling evenly to the edges.
- 2
Fold the rectangle in thirds (like a letter). Roll gently to ~1 cm thick.
- 3
Slice into 1.5–2 cm strips. Split each strip lengthwise ¾ of the way, twist the two tails, then knot into a bun, tucking the end underneath.
- 4
Arrange on parchment-lined trays, leaving space to rise. Cover and proof until noticeably puffy, 35–45 minutes.
Bake and Finish
- 1
Heat oven to 200°C (fan 180°C) / 390°F. Brush buns with plant milk and sprinkle generously with pearled sugar.
- 2
Bake 12–15 minutes until golden with set centres. Cool on a rack. Enjoy warm or at room temperature.
Instructions
Make the Dough
- 1
Warm the plant milk to lukewarm. Crumble in fresh yeast (or whisk in dry yeast) until dissolved.
- 2
In a mixer bowl, combine lukewarm milk, sugar, salt, and about 2/3 of the flour. Mix to a shaggy dough.
- 3
Add softened vegan butter and the remaining flour gradually. Knead on medium speed 8–10 minutes until smooth, soft, and slightly tacky.
- 4
Shape into a ball, cover, and proof until doubled and pillowy, about 60 minutes at room temperature.
Make the Filling
- 1
Beat vegan butter, brown sugar, cinnamon, vanilla sugar, and salt (if needed) into a spreadable paste.
Roll, Fill, and Shape
- 1
Deflate dough and roll into a large rectangle (~35×50 cm). Spread the cinnamon filling evenly to the edges.
- 2
Fold the rectangle in thirds (like a letter). Roll gently to ~1 cm thick.
- 3
Slice into 1.5–2 cm strips. Split each strip lengthwise ¾ of the way, twist the two tails, then knot into a bun, tucking the end underneath.
- 4
Arrange on parchment-lined trays, leaving space to rise. Cover and proof until noticeably puffy, 35–45 minutes.
Bake and Finish
- 1
Heat oven to 200°C (fan 180°C) / 390°F. Brush buns with plant milk and sprinkle generously with pearled sugar.
- 2
Bake 12–15 minutes until golden with set centres. Cool on a rack. Enjoy warm or at room temperature.
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Everything you want to know about this recipe.
Vegan Swedish Kanelbullar — Ultra-Soft Cinnamon Buns 💚
Vegan Swedish Kanelbullar — Ultra-Soft Cinnamon Buns 💚
Nothing says cozy like a tray of freshly baked vegan kanelbullar — Sweden’s famous cinnamon buns. 🇸🇪✨
Each knot is tender, fluffy, and filled with buttery cinnamon goodness, finished with a sweet pearled sugar crunch that crackles delightfully with every bite. Perfect for celebrating Kanelbullens Dag or any cozy weekend morning. 🌿
These buns are 100% plant-based, made with oat milk, vegan butter, and a soft, enriched dough that rivals the bakery versions — light, fragrant, and irresistibly soft.
🧡 A Little About Kanelbullar
In Sweden, Kanelbullens Dag (Cinnamon Bun Day) is celebrated every October 4th — a delicious national excuse to bake (and eat!) these golden knots. Unlike American-style rolls, Swedish kanelbullar are less sweet, with a touch of cardamom in the dough (optional) and a rustic, twisted shape that makes them look artisanal and homey.
This vegan version by Michelle (@plantsbymichelle) keeps all the charm and flavor — no eggs or dairy needed.
🍶 The Secret to Ultra-Soft Vegan Dough
The secret? Warm plant milk and patient kneading.
Make sure your milk is lukewarm (38–40°C / 100–105°F) to activate the yeast perfectly.
Start with 840g flour, then adjust just enough to keep the dough soft and supple. Over-flouring is the enemy of fluff!
After kneading, a 60-minute rest lets the yeast work its magic, creating that signature pillow-like texture inside every swirl.
🌿 Filling & Shaping Magic
The filling is a simple yet indulgent mix of vegan butter, brown sugar, cinnamon, and vanilla — creamy and rich, spreading like a dream. Once rolled out, you’ll fold, slice, twist, and knot the strips into traditional Swedish-style buns.
Brush with plant milk, sprinkle Swedish pearled sugar, and bake until golden. The aroma alone is worth the effort!
🕰️ Make-Ahead & Freezer Friendly
Want warm buns in the morning? Shape them the night before, refrigerate overnight, then bake straight from the fridge.
You can also freeze baked buns — just reheat from frozen at 170°C / 340°F for 8–10 minutes for that fresh-from-the-oven softness.
🌸 Why You’ll Love This Recipe
- 100% vegan and dairy-free
- Pillow-soft texture every time
- Classic Swedish flavor and shape
- Ideal for breakfast, brunch, or fika
- Freezer-friendly and easy to make ahead
💫 Pro Baker Tips
- Don’t rush proofing — let the dough rise until puffy and airy.
- Use barista oat or soy milk for the richest texture.
- A light dusting of flour is better than adding too much to the dough.
- Always bake until golden, not dark — these buns should stay soft inside.
🍥 Final Thoughts
Whether you’re vegan or not, these Swedish-style cinnamon buns are a must-try. They’re soft, beautifully spiced, and just the right balance of sweetness and richness.
Pair with a cup of coffee, take a cozy pause, and enjoy your fika moment. ☕💚
Source: plantsbymichelle on TikTok
Style note: A soft vegan cinnamon bun with a tender crumb and fragrant spice.
Nutrition Facts
Nutrition Facts
Serving Size: 1 bun (1/16 of recipe)
Calories 395
% Daily Value*
Total Fat 17g22%
Saturated Fat 7g35%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 250mg11%
Total Carbohydrates 64g23%
Dietary Fiber 2g7%
Sugars 20g
Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs
Can I use all-purpose (plain) flour instead of strong bread flour?
Yes, but the buns will be slightly less chewy. If using plain flour, knead a minute longer and reduce liquid slightly if the dough feels very sticky.
How do I freeze kanelbullar?
Bake, cool completely, then freeze in airtight bags up to 2 months. Reheat from frozen at 170°C/340°F for 8–10 minutes.
Which plant milk works best?
Barista-style oat or soy milk gives the softest crumb thanks to higher protein and fat. Avoid very low-fat milks.
Can I proof the buns overnight?
Yes. Shape, cover, and refrigerate 8–12 hours. Bake straight from the fridge, adding 2–3 minutes if needed.
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Basma
· Oct 8, 2025Rainy day bake and a total win—soft crumb and amazing spice.
Rene
· Oct 8, 2025Homemade really is best. The pearled sugar crunch is everything.
Steph
· Oct 8, 2025So excited to try—your plant-based dough is super easy to work with.
Kathryn
· Oct 8, 2025Loved the twist-and-knot shaping method. Bakery finish at home!
Nina
· Oct 8, 2025We celebrate in Finland too—made these today and they were perfect. Soft and so cinnamon-y!
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