Dairy- & eggfree Cinnamon Buns

I know baking isn't all that appealing when it's hot, but believe me, it's well worth having cinnamon buns stashed in the freezer! Besides, you can totally bake at night. And the oven is only on for a very brief time anyway - but the rising does take some time. (It's faster when it's warm, though!)

These are standard cinnamon buns - sort of. I made them specifically for a kids party where one of Titus little friends - Nicoline - happens to be allergic to both eggs and dairy. It's fairly common with small children, but apparently they often grow out of it. Anyway, I wanted to make something special for her, and since Titus really, really, REALLY loves cinnamon buns, I thought this would be easy enough to adapt for her. And yes, they were. Sure, butter is better, but other than that, you really couldn't tell. The kids loved them! (No restrictions? Just follow my regular recipe.)

I use an oatmeal-based "milk"-substitute. I haven't tried it with soy or rice milk, but I'm sure it would work as well. It should be as neutral as possible, flavor-wise. Feel free to play with the filling - other spices would be nice, such as vanilla, cardamom and perhaps a dash of nutmeg. You can bake these in individual paper cups, or close together in a pan (and then cut, or break them apart.) They freeze really well, and you can re-heat them for about 30 seconds in the microwave!

Dairy- & eggfree Cinnamon Buns
(printable recipe)
about 40 large buns

50 g fresh yeast
400 ml "milk" from oatmeal
840 g all-purpose flour
180 g sugar (preferrably home made vanilla sugar if you have it)
1 tsp salt
2 tsp ground cardamom
175 g dairy-free margarine, at room temperature, in thin slices

Filling:
150 g dairy-free margarine, at room temperature
150 g sugar
cinnamon

To decorate:
Golden syrup or honey
pearl sugar

Crumble the yeast into a bowl. Add the oatmeal milk and half the flour and work into a soft dough. Leave to rise for two hours, covered. Add in the rest of the flour along with the sugar, salt, cardamom and the margarine. Work into a smooth and supple dough.

Place the dough on a floured surface, cover with a tea towel and leave to rise for 30-60 minutes.

Mix margarine and sugar for the filling - beat well until fully combined.

Divide the dough into two equal parts. Roll each into a large rectangle, about 2 mm thick. Spread with the filling and dust with lots of cinnamon. Roll, starting at one of the long edges, into a tight roll, and slice. Place each slice in a paper liner, or in a buttered oven-proof dish. Leave to rise for 30 minutes.

Drizzle with a little golden syrup or honey, and decorate with pearl sugar.

Bake at 250�C for about 8 minutes.

Recipe in Swedish:
Mj�lk- och �ggfria kanelbullar