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These cinnamon rolls have all the colours and flavours of Christmas, with that sugary doughy comfort you can only get from a good cinnamon roll.
Vegan cranberry & pistachio cinnamon rolls
By Alexander Willow-Harvey
Serves 9 | Prep 20 mins | Cook 40 mins |
Ingredients
For the rolls:
- 2 cups strong white bread flour
- 2 cups plain white flour
- 1/4 cup unrefined golden caster sugar
- 1 tbsp active dried yeast
- 1/4 tsp fine sea salt
- 1/2 tsp mixed spice
- Zest of 1 orange
- Juice of 1 orange, plus enough almond milk to make 1 1/2 cups of liquid in total
- 3 tbsp rapeseed oil/ melted vegan margarine
For the filling:
- 1/2 cup roughly chopped sweetened dried cranberries, plus more for topping
- 1/2 cup roughly chopped pistachio kernels, plus more for topping
- 4 tbsp unrefined golden caster sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp mixed spice
- 2-3 tbsp vegan margarine
For the glaze:
- 1 cup icing sugar
- 2-3 tbsp orange juice
Method
- Mix the flours, sugar, salt, spice and orange zest in a mixing bowl and set aside.
- Mix the orange juice and almond milk together in a small saucepan until tepid, pour into the mixing bowl and add the yeast and rapeseed oil, mix everything together to for a dough and knead lightly in the bowl for a couple of minutes.
- Transfer to a floured surface and knead or about 8-10 minutes until the dough is smooth and elastic. drizzle a little oil into a bowl and toss the dough in the bowl to coat with oil.
- Cover with cling film and place somewhere warm to rise for 1-2 hours, until the dough has doubles in size.
- Preheat the oven to 180c/350f. Punch the dough down then roll into a big rectangle about 1/3″ thick.
- Spread over a little vegan margarine and mix the sugar and the ground spices in a little bowl, sprinkle over the marg, then sprinkle the cranberries and pistachios over the top.
- Roll up, starting with one of the longer sides, and slice into 12 rounds with a sharp knife.
- Place each round evenly spaced in a 9×13″ rectangular baking pan, rise for 30 minutes and bake for approx 30-40 minutes.
- Remove from oven and place on a wire rack to partially cool.
- Mix the icing sugar with the orange juice and drizzle over the freshly baked swirls, sprinkle with extra cranberries and chopped pistachios, and enjoy!