Vegan Cranberry Orange Cinnamon Rolls
Hello & Happy Saturday!!
Lately I’ve been cinnamon roll obsessed as I came across the perf cinnamon roll balance and boom, I created 2 in less than 2 weeks! My current creations are the Pumpkin Cinnamon Rolls, Gingerbread, and now the vegan Cranberry Orange Cinnamon Rolls!!
While I always felt like I wasn’t a cranberry person, perhaps because the canned cranberry sauce will haunt you, today I love them! I don’t do turkey, but I love a good homemade cranberry sauce and cranberry cinnamon rolls are oh so good!! For many they reach for the processed dried version, but that just makes no sense!
You can easily find them frozen 12 months out of the year and they create a more impactful cranberry flavor that you can’t compete with. Needless to say, you have to do the fresh whole cranberries. Go big or go home lol.
What’s fab about these cinnamon rolls, is everything. They are quick, easy, fluffy, aesthetic appeal, packed with rich cranberries, notes of orange, pairs seamlessly with the vegan cream cheese, perf for entertaining, perf for the holiday season, and guaranteed to make those orange/cranberry haters change their minds about this flavor combo!!
If you love all things cranberries or are just craving a fab modern vegan cinnamon roll, you have to try these vegan Cranberry Orange Cinnamon Rolls with cream cheese icing!!
Why this recipe rocks:
Packed with rich cranberries
Notes of citrus
Perf for entertaining
Perf for Christmas!!
Eat Drink Shrink
Yields 6-12 depending on size
60 minPrep Time
20 minCook Time
1 hr, 20 Total Time
5 based on 1 review(s)
- 4 cups all purpose flour (plus additional for rolling
- 1 tsp sugar
- 2 envelopes of yeast
- 1 teaspoon salt
- 1 cup warm water
- 1/2 cup warm almond milk
- 4 tbsp sugar
- 1/2 cup vegan butter
- 1/4 cup sugar
- 1 1/2 cups fresh cranberries, chopped
- 1 orange, squeezed
- zest 1 orange
- 1 tsp corn starch
- 2 teaspoons cinnamon
- 6 tablespoons butter, very soft
- 4 ounces vegan Follow Your Heart cream cheese, softened
- 3 tablespoons vegan butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons almond milk, as needed
- Combine the 2 packets yeast, warm water and 1 tsps sugar in a medium size bowl. Allow the yeast to activate for 5-7 minutes.
- Combine 3 cups flour, sugar, and salt in a large bowl, stir until blended. Combine the vegan butter and almond milk in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch. Add the yeast and melted butter mix to the flour and combine.
- Combine with your hands (or you can throw in a standing mixer with the hook) As you form the dough add the additional cup of flour gradually and incorporate more as needed to form into a ball.
- Preheat the oven to 200 degrees. Once it reaches the temperature. Turn off. Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Place in a greased bowl, cover with a towel, and place in the oven. Allow to rise for 20 minutes or longer until doubled in size.
- For the filling, combine the chopped fresh cranberries, sugar, and zest in a pan over medium heat. Cook for 3-5 minutes. Combine the orange juice and corn starch and pour over the cranberries to thicken the sauce. Roll dough into a 15 x 12-inch rectangle using a rolling pin.
- Spread 3 tablespoons vegan butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon and a lil sugar. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cut into 6-12 equal pieces. Place, cut sides down, in greased 13 x 9 inch baking pan. Cover with towel; let rise back in the turned off oven until doubled in size, about 40 minutes.
- Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. If the tops start to brown when baking, simply cover with aluminum foil and continue to bake. Cool on wire rack for at least 20 minutes.
- Combine all frosting ingredients in a large bowl and beat, adding just enough almond milk until frosting is creamy. Spread over rolls and top with orange zest, and enjoy!
Try not to spread the dough too thin as the dough will rip if filled to much and over saturated.