Cranberry Orange Sweet Rolls
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
3 hrs
-
Cook Time
mins
-
Total Time
3 hrs 30 mins
-
Servings
12 rolls
-
Calories
267 kcal
-
Course
Dessert, Breakfast, Baked Goods
-
Cuisine
American
Cranberry Orange Sweet Rolls
Report
Make these Cranberry Orange Sweet Rolls for brunch this weekend! With no complicated steps, they're an easy, fluffy, gooey breakfast solution that everyone will love. Plus, they’re vegan!
Share:
Ingredients
Dough
- 1 cup almond milk 236 mL
- 3 Tbsp butter can sub dairy-free, 42 g
- 1 7g-packet instant yeast aka rapid rise yeast
- 1 Tbsp sugar
- ¼ tsp salt
- 1 Tbsp orange zest
- 2 cups all-purpose flour plus more as needed, 312g
- Oil for greasing bowl
Filling
- 2 cup fresh or thawed cranberries 195 g
- ½ cup sugar 100 g
Icing
- 1 ½ cups powdered sugar 150 g
- 2 Tbsp orange juice
- 2 Tbsp melted butter can sub dairy-free, 28 g
- 1 tsp vanilla extract 5 mL
Add to Shopping List
Instructions
- Activate Yeast: In a large bowl, heat almond milk and butter in the microwave in 30 second intervals until butter is melted and mixture is warm to the touch (not hot). Add yeast and sugar, then allow it to sit for 5 minutes. Mixture should be frothy and bubbly.* Stir in salt and orange zest.
- Knead: Stir 2 cups of flour into the mixture, then add more flour, a heaping tablespoon at a time, until dough forms a loose ball. Transfer dough to a clean, floured surface and knead for about a minute, until you have a smooth ball. (Aim to add as little extra flour as possible, using a pastry scraper to help knead the moist dough if necessary.) Place in a warm spot in the kitchen to rise until doubled in volume, about an hour.
- Filling: Meanwhile, blitz cranberries and sugar in the food processor until cranberries are roughly broken down. Pour out any excess juices.
- Assemble: On a floured sheet o parchment paper, roll dough into a thin rectangle, about 10 x 14 inches (25 x 35 cm). Spread cranberry mixture evenly over dough.
- Roll: Gently and tightly roll the dough from the widest edge of the rectangle (it's easiest to simply lift the parchment paper to roll the dough into an even cylinder). If needed, seal the seam with a touch of water.
- Cut: To cut the rolls, a string of floss works best. Work a string of floss under the rolls. Cross your hands in opposite directions over the roll to make a clean cut. Each should be about 1 inch wide.
- Second Rise: Place rolls in a greased or parchment-lined baking tin***. Create a dome over the pan with aluminum foil, then allow rolls to rise for 30 minutes while oven preheats to 350°F (176°C).
- Bake: Bake, still covered with the foil dome, for 20 minutes. Remove foil and continue baking for 10 minutes, until rolls are golden brown on top.
- Icing: Whisk together all icing ingredients. Pour or spread over hot cinnamon rolls.
Notes
- *If there is no frothing, the yeast might be dead. Try again with a new packet of yeast!
- **For a faster rise, I like to heat my oven just until it's warm, then turn it off and set dough inside.
- ***At this point you can refrigerate overnight. In the morning, set them out for 30 minutes then bake according to instructions.
Nutrition Information
Show Details
Serving
1roll
Calories
267kcal
(13%)
Carbohydrates
42.6g
(14%)
Protein
2.9g
(6%)
Fat
9.8g
(15%)
Saturated Fat
7.3g
(37%)
Cholesterol
13mg
(4%)
Sodium
88mg
(4%)
Potassium
126mg
(4%)
Fiber
1.9g
(8%)
Sugar
24.6g
(49%)
Calcium
12mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 267kcal | 13% |
| Carbohydrates | 42.6g | 14% |
| Protein | 2.9g | 6% |
| Fat | 9.8g | 15% |
| Saturated Fat | 7.3g | 37% |
| Cholesterol | 13mg | 4% |
| Sodium | 88mg | 4% |
| Potassium | 126mg | 3% |
| Fiber | 1.9g | 8% |
| Sugar | 24.6g | 49% |
| Calcium | 12mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
