ok, so i made a recipe very similar to this a while ago from a blog that i can no longer find, but the dough recipe wasn't great and there were a few issues with it, so i decided to try and make it myself. for the dough i adapted the recipe from minimalist baker's easy vegan cinnamon rolls which are my absolute favorite vegan cinnamon roll recipe to make. the main difference is i added rosewater to the dough which was an experiment that certainly paid off (what's the point of rose cardamom buns if you can't taste the rosewater??) and the filling is entirely made up but i think turned out pretty perfect on the first try. anyway, sa7tein!
the dough:
1 c minus 3 Tbsp (or just slightly less than 1 c) oat milk (or other non-dairy milk)
3 Tbsp vegan butter
3 Tbsp rosewater*
2 1/4 tsp active dry yeast
> in a saucepan or microwave heat milk + butter together until butter is melted. then add rosewater and stir
> add to bowl and let cool to 110° F aka yeast activating temperature (this is not as exact of a science as it seems so if you're not used to cooking with yeast just aim for lukewarm and make sure your yeast is bubbling a bit after 10 minutes).
> when cool, sprinkle yeast on top and let activate for 10 minutes
* the amount of rosewater can be adapted based on personal preference/ how strong your rosewater is but i used al wadi rosewater and this was perfect for me. if adjusting amounts, make sure to add slightly more oat milk to give the dough enough liquid.
1 Tbsp sugar
1/4 tsp salt
~ 2.5 c all purpose flour**
> after 10 minutes, add sugar + salt to mixture
> then add flour 1/2 c at a time. when it's too thick to stir, begin kneading with your hands on a lightly floured surface until it forms a smooth ball.
> place in a warm place and cover with a damp cloth, plastic wrap, or a lid. let dough rise for ~ 1 hr or until doubled.
** the original minimalist baker recipe that inspired this dough says you can use up to 3 cups of flour but i've made it many times and was never able to incorporate more than 2.5 cups, sometimes closer to 2. but if it's very wet you can add more.
the filling:
1/4 c white sugar
1/4 c finely chopped nuts (i used walnuts but pistachios could also be good)
1 Tbsp cinnamon
1 tsp cardamom (if your cardamom is very fresh, use less)
> combine all in a small bowl while dough is rising
> after dough has doubled in size, remove from bowl and place on a floured surface. roll it out until it is ~ 1/4 thick. you should have a rectangle of approximately 20 in x 12 in but the exact measurements aren't so important.
3 Tbsp vegan butter
> melt this and then pour it over your dough and spread it out with a pastry brush or the back of a spoon. I usually leave a little room around the edges free of butter and filling.
> sprinkle the filling mix on top and use the back of a spoon to spread it if it isn't even.
> roll up the rectangle starting from the longer side and make sure to roll tightly! place the seam side down and cut into 10 pieces with a serrated knife. i usually chop off the small end pieces of the roll before dividing into ten.
> place them in a 9x9 square tin or round pie or cake tin. preheat oven to 350° and place the tin (covered - if round I usually use a large pot lid) on the oven while it preheats for a second rise.
> bake the buns for 25 minutes or until lightly golden. remove and let cool before adding glaze and toppings.
the glaze:
(i made a simple glaze but feel free to adapt this - some yummy additions might include vegan butter for more or a frosting texture or a tiny bit of lemon juice)
1/2-3/4 c powdered sugar
2-3 Tbsp rosewater (or to taste)
> combine in a bowl, changing amounts to your desired taste and consistency. then drizzle over buns when they've cooled slightly. decorate with rose petals or more chopped nuts as desired.