National Cinnamon Bun Day?

Well it is, at least in Sweden. Gaya (seven) thought perhaps kids there have the day off from school to celebrate. They don't. Swedish cinnamon buns don't usually have icing on them, but are rather topped with things like pearl sugar or chopped almonds just before baking. But when you have left over vegan cream cheese icing in the fridge, you use it! I like to prepare these in the evening, and keep them rising in the fridge overnight.

Vegan Cinnamon Buns:
1/2 cup softened Earth Balance (EB)
2 cups almond milk
1/4 tsp salt
1/2 cup sugar
1 tsp ground cardamom (optional)
1 tsp dry yeast
about 5-6 cups flour
more EB, sugar, and cinnamon for filling.

In a large bowl, mix EB, almond milk, salt, sugar, and cardamom. Mix the yeast into some of the flour, add to the bowl, and keep stirring in flour until it stops sticking to the side of the bowl. Avoid using too much flour though, it will make the buns dry. Roll out half the dough at a time into a large rectangle (something like 12"x15"). Spread with EB and sprinkle with sugar and cinnamon to taste. Roll it up into a log, seam down, and cut 1" slices. Place on parchment lined baking sheet, cover, and place in fridge overnight. Bake at 425 for 10 minutes or so, checking often so they don't burn. Eat warm, or allow to cool completely, freeze, and take them out next time you have company!