clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Swedish Cinnamon Rolls Boba

Swedish Cinnamon Rolls Boba (12 rolls)

  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings 1x


A combination of my 2 favorite desserts: cinnamon rolls and bubble tea. This is a twist on the classic Swedish cinnamon rolls, adding the tea flavor to the cinnamon filling and topping with brown sugar boba.


Units Scale

Make the dough

  • 175 ml plant milk (I used soy )
  • 2 tbsp melted vegan butter (or sub with coconut oil)
  • 2 tbsp sugar
  • 1/2 tsp cardamom powder
  • 7 g dry yeast (or 25g fresh yeast)
  • 250 g all-purpose flour
  • 1/2 tsp salt

Make the filling

  • 2 tbsp instant tea powder
  • 2 tbsp cinnamon
  • 55 g vegan butter
  • 50 g dark brown sugar

The icing

  • 125 g tapioca pearls
  • 2 tbsp brown sugar
  • caster sugar (optional)


Make the cinnamon rolls dough

  1. Warm the milk to a warm temperature (not too hot). Melt the (vegan) butter in the microwave or on a pot.
  2. In a mixing bowl, combine the warm milk, melted butter, sugar, yeast and mix well. Let the mixture rest for 5-10 minutes until the foam appears on top, that's when you know the yeast is activated.
  3. Add the flour, salt to the bowl and mix together. Knead the dough with your hand until it becomes a smooth ball, add more flour if needed.
  4. Add the ball back in your bowl, cover with a cloth and let rise in a warm place for 25 minutes. I put it in my oven with the lights on.
  5. While waiting, you can make the filling.

Make the filling

  1. In a mixing bowl, combine the tea powder, butter, brown sugar and mix well to combine to a thick paste.

Make the cinnamon rolls

  1. After 25 minutes, the dough should rise to double its previous size.
  2. Place dough into a floured surface and dust with more flour. Use the rolling pin to roll the dough into a 1/2 cm thick rectangle.
  3. Spread the filling evenly on the dough, leaving some space in the top and bottom edges (of the longer side of the rectangle).
  4. With the longer side of the rectangle closest to you, carefully roll the dough into a long roll.
  5. Use a sharp knife to cut the roll into 12 small rolls. I did this by cutting the roll in half, then in half again, then cutting these in thirds.
  6. Put the 12 rolls in a greased baking tray, cover and let it rest in a warm place for 25 minutes.
  7. Preheat the oven to 175°C (350°F).
  8. After 25 minutes, the rolls should rise a bit more. Put the baking tray in the oven and bake for 20-25 minutes until the top becomes golden brown.
  9. When the rolls are baking, make the brown sugar icing by boiling your tapioca pearls in a pot according to package instructions. Drain the water, reserve about 3 tbsp water and add the brown sugar to the pot (with the heat off). Mix well until the water dissolves and the mixture thickens.
  10. When the rolls are baked, remove them from the oven and add the brown sugar boba mixture on top, together with the caster sugar.
  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: Fusion

Keywords: classic dessert, fall recipes, fusion dishes, vegan, winter recipes

This website uses cookies. By continuing to use this site, you accept our use of cookies.  Learn more