No summer without cinnamon buns

Hope everyone has an amazing summer and enjoy it your best way possible. Because that’s exactly what I am doing.Spending summer in New York is always great (when the weather isn’t wayy too hot and humid), but for me it’s not comparable to the swedish summer.I always say that if you want to visit Sweden you should come during summer. The typical swedish summer weather is usually pretty rainy unfortunately.. But the days the sun is out you forget about those grey days and enjoy the sun from early morning until late evening. I´ve been looking forward to come home to the countryside to just enjoy the silence and the beautiful nature, take long walks with my dogs, have looong breakfasts, bike through the city, eat fresh apples and berries from our garden, playing cards and boardgames, enjoy homecooked meals and lots of ”fika”.But most of all I´ve been looking forward to just spend time with family and friends and do nothing special. Something most swedes associate with summer and ”fika” is homemade swedish cinnamon buns, and I felt like I had to bake at least one batch of these before summer is over. So here is my recipie of classic cinnamon buns the vegan way! Cinnamon buns: 50 g yeast (for sweet doughs)150 g dairy-free butter2 cups almond milk½ teaspoon salt1 tablespoon baking sirup2 teaspoons cardamom1 ½ liter flour Filling:CinnamonCardamomSugarDairy-free butter Topping:Almond milkGranulated sugar Instructions:Crumble the yeast into a bowl. Melt the butter and add the milk, let it be finger warm, somewhere between 100-110 ° F (37-43 °C) but not too hot to kill the yeast.Add the liquid to the bowl with yeast and stir until the yeast is totally dissolved.Add salt, syrup and cardamom. Stir and then add 2/3 of the flour. Knead for a minute on a lightly floured surface until the dough is smooth and forms a loose ball. Put the dough back into the bowl, top with some flour (or a wet towel to prevent the dough to become dry) and cover with a clean kitchen towel or plastic wrap. Place the bowl in a warm place and let it rise for one hour or until double size.Cut the dough in two parts, roll out one part of the dough into a thin rectangle. Add more flour if needed so the dough is easy to work with but not dry.Brush with butter, cinnamon, cardamom and sugar. Roll up the dough and cut it to sections in preferred sizes.Put hem on a baking sheet separated from eachother and let hem rise again for another 30 minutes.Brush the buns with almond milk and sprinkle with granulated sugar. Bake in middle of the oven for 25-30 minutes or until slightly brown on 350 ° F (176 °C). You can also put the buns to rise in a smaller pan like this, or form them into different shapes for some variation. Enjoy with a cup of coffee or juice for the ultimate swedish fika experience!