Cranberry Eggnog Cinnamon Rolls (Vegan)

What was meant to be a baking experiment included in this year’s “Vegan Holiday Series”, was put off because of a massive sinus infection and finals and the general stress and sometimes sadness that the holidays can bring. So we’ll try again with the holiday series again next year. But this was one recipe that I came across awhile back and just had to try, even if the holidays are over. Cinnamon rolls are for all times of the year. This recipe is from Allergylicious, and I followed it pretty close, with a few tweaks. I made a half-size batch (mostly because I have no self control and I knew I would eat all of them), and I also made them with regular flour instead of gluten free flour. Aside from that, I used a different type of yeast and slightly changed measurements of a few ingredients for my own personal taste. So by no means am I taking credit for this recipe, but I thought I would share my (less beautiful) attempt at these delicious little rolls and let you know my thoughts!

 

Ingredients (Makes 6 rolls)

Dough

  • ½ cup vegan eggnog (I used So Delicious Holiday Nog)
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 4 tablespoons vegan butter
  • ½ tablespoon vanilla extract
  • ½ envelope quick rising instant yeast
  • 2¼ cups all-purpose flour (plus a bit extra for dusting)

Cranberry Filling

  • 1½ cups fresh cranberries (frozen would work as well)
  • ½ cup sugar
  • 1/6 cup fresh squeezed orange juice
  • 1 tsp orange zest

Cinnamon Sugar Filling

  • ¹⁄ ³ to ½ cup packed brown sugar
  • 1 tsp ground cinnamon
  • 2 tbsp softened vegan butter

Eggnog Frosting

  • 1 ounce softened vegan cream cheese (I used Daiya plain cream cheese)
  • 2 tbsp softened vegan butter
  • 2½ cups powdered sugar
  • ½ tsp vanilla extract
  • 4 tbsp vegan eggnog

 

Instructions:

Make the dough

  • Preheat the oven to 200º F, and then turn it off.
  • In a small saucepan, heat eggnog, vegan butter, salt, and sugar over medium heat. Once melted, remove from heat and add vanilla. Allow to cool to the touch, to a warm, but not hot temperature.
  • In a medium bowl, mix 1¼ cups of flour with the yeast. Pour in the warm butter mixture and mix on low with a hand mixer for about one minute. I used a dough hook on my mixer, but regular pieces will work as well. Add in the last cup of flour and mix for another minute, until fully incorporated.
  • Remove sticky dough from the bowl and place on a lightly floured surface. I used a silicone baking mat on my counter to make clean-up easier. Knead with your hands for 2 minutes, adding flour when needed, to avoid sticking.
  • Place the ball of dough in a medium, oiled bowl, and roll it around so that it is fully coated in oil. Cover with a dry kitchen towel and place in the pre-warmed oven for about an hour, so that the dough can rise.

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Make the cranberry filling

  • Combine all ingredients in a medium saucepan, and bring to a boil. Reduce heat to medium and let it simmer for about 10 minutes, until the cranberries have all burst and the sauce cooks down.

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Make the cinnamon sugar filling

  • Combine cinnamon and sugar in a small bowl and set aside. Set softened butter aside separately.

Make the rolls

  • Remove dough from the oven, and push down in the middle to deflate it. Place it back on a floured surface, and cover with a towel for another 10 minutes.
  • Roll dough into approximately a 10×7 rectangle.
  • Spread softened butter over the surface, and follow by sprinkling the cinnamon sugar mixture on top.
  • Spread the cranberry filling on top, leaving a 1-inch border on the two long sides.

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  • Roll dough into a long cylinder (hotdog way, not hamburger), and pinch to seal the seam. With a sharp knife, cut into 6 pieces.
  • Arrange rolls into a lightly greased baking dish. The one I used is approx. 8×6-inches, but if you don’t have something similar to this size, use an 8×8 pan. There will just be extra room on the sides.
  • Cover the rolls with a towel again, and place in the oven for about another 30 minutes, until they expand.
  • Preheat the oven to 375°F.
  • Bake rolls for 20-30 minutes (uncovered), until lightly golden.

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Make the Eggnog Frosting

  • In a medium bowl, cream together cream cheese, butter, and vanilla for 2 minutes, until light and fluffy. Mix in 1 cup of powdered sugar and 4 tbsp of eggnog, until smooth, add in the last 1½ cups of powdered sugar and mix until smooth.
  • Set aside to spread on slightly cooled cinnamon rolls.

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  • *Optional: Take aesthetically-pleasing photos of your cinnamon buns for the ‘gram.

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Enjoy!

 

With Love and Lattes,

Jenna

 

 

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