"Vegan Cinnamon Rolls perfectly fluffy, soft and packed with currants + nuts, topped with a maple glaze! ππ» I am happy to be collaborating with #australiandriedgrapes once again to bring these ultra decadent, wholesome and glorioussss cinnamon rolls. Dried currants are packed with delicious natural goodness and are a source of antioxidants, vitamins, and essential minerals! I love dried fruits and I always try to support the Australian Dried Grape growers rather than imported goods (something you should do too!)"
Currant and Nut Cinnamon Rolls
4
- ββ
- ββ
- ββ
- ββ
- ββ
Jump to Section
- Recipe Card
Prep time 1hr 30mins
Cook time 20mins
Serves or Makes: 9
Recipe Card
For the Dough
ingredients
- 3 1/4 cups all purpose flour
- 2 1/2 teaspoons instant dry yeast
- 1/4 cup sugar
- 1/4 teaspoon salt
- 3/4 cups warm soy milk
- 1/4 cup vegan butter, melted
- 1 tablespoon ground flaxseed
- 2 1/2 tablespoons water
- 1 tablespoon oil, to grease the bowl
For the Filling
ingredients
- 1/2 cup Australian dried currants
- 1 cup brown or coconut sugar
- 1 teaspoon ground cinnamon
- 1/4 cup slivered almonds
- 1/4 cup chopped walnuts
- 1/4 cup roasted and chopped macadamias
- 1/4 cup melted vegan butter
For the Maple Glaze
ingredients
- 3 tablespoons brown or coconut sugar
- 1/4 cup maple syrup
- 2 tablespoons coconut oil or vegan butter
To Make the Dough
Method
Step 1
In a large bowl, add your sugar, yeast, sugar and salt. Mix together than add in your water, egg, warm milk, vegan butter. Mix well with a wooden spoon until dough becomes thick enough to knead with your hands.
Step 2
After 2-3 minutes or when the dough has just pulled together, turn out onto a lightly floured surface. Continue kneading for 5-6 minutes or until smooth, and when dough springs back when lightly pressed. Alternatively, use a stand mixer with the dough hook.
Step 3
Place your dough into a lightly oiled bowl and cover with a damp cloth. Let rest for 15-20 minutes.
Step 4
To make the filling, mix the sugar and cinnamon in one bowl and set aside. In another, add the almonds, chopped walnuts, macadamias and cranberries and mix well. Set aside.
Step 5
On a floured surface, roll out the dough into a rectangle (I used a 9 x 9 x 2-inch baking pan). Use a pastry brush to apply melted vegan butter onto the surface before generously sprinkling the sugar mixture followed by the mixed nuts. Press in lightly.
Step 6
Roll up your dough and using a sharp knife, cut into 9 equal rolls. Place into a baking pan ( I used a 9 x 9 x 2-inch baking pan) and set aside to proof for 30-40 minutes or until doubled in size.
Step 7
In the meantime, make the maple glaze by combining all ingredients in a saucepan over low heat and mix until thick and sugar has dissolved.
Step 8
Preheat oven to 365ΒΊF. Once rolls have proofed, bake for 20 minutes or until golden. Once taken out of oven, pour the maple glaze and let cool for 10 minutes before serving. Enjoy!