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Vegan Swedish Cinnamon Buns with a Twist

Recipe by Emelie from

Just look at these amazing creations by our brand ambassador Emelie – the perfect addition to any Christmas party!

35 mins

4 people


1 packet of instant yeast
245 ml Unsweetened Almond milk (plus 1 tbsp for the filling)
120 grams of Vegan Butter (plus 1 tbsp for glazing)
1/4 tsp Salt
408 grams of Organic Flour
3 tsp of ground Cinnamon
2 1/2 cups of Stevia
1 tbsp of Agave Syrup
65 grams of Pistachio Nuts


1. Add the almond milk and half of your vegan butter in a saucepan and heat for a few minutes, Make sure it does not boil. Remove from the heat and let it cool down to a lukewarm temperature.

2. Once your mixture has cooled, transfer to a large mixing bowl and add the yeast. Let this sit for another 10 minutes to allow the yeast to activate.

3. Next add the flour, salt and the Stevia ( make sure you only add about 1/2 cup of the flour at a time, stirring as you go.) Once you have added all the flour you should be left with a slightly sticky dough. Transfer your dough to a lightly floured surface and knead for a minute or two. Transfer your dough to a mixing bowl that has been lightly coated with oil and place a clean tea towel over it. Leave for 1 hour to rise.

4. Now on to the yummy chocolate and pistachio filling. Start with chopping up your pistachio nuts then add 2 tbsp of Mr Organic Chocolate and Hazelnut spread, and the rest of the butter, cinnamon, and the agave syrup. Put your mixture over a very gentle heat. Mix in 3/4 of your chopped pistachio nuts. Add 1 tbsp of unsweetened almond milk. Mix until fully blended. Remove from heat and let the mixture cool down.

5. Lay a sheet of baking parchment on the work surface and roll out the dough into a thin rectangle. Spread your cinnamon chocolate mixture evenly over the dough.

6. Once this is done, just roll your dough into a long roll then slice the log into about two inches thick slices. Melt about 1 tbsp of vegan butter and rush this over your slices.

7. Set on top of the oven to let rise again while you pre-heat oven to 175C.

8. Bake your rolls for 25 minutes or until slightly golden brown. Let them cool down a little and then use the remaining pistachio nuts and a little bit of cinnamon as topping over your buns and there you have it, my vegan take on the traditional Swedish Cinnamon rolls.

Products needed

Dairy Free Chocolate & Hazelnut Spread
Mr Organic product

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