vegan cranberry & orange rolls

It’s December now, and I’m starting to feel the Christmas spirit with these Vegan Cranberry & Orange Rolls. All throughout the autumn I was making batches of cinnamon rolls to keep my soul happy, but since the yule tide is just around the corner, I wanted to spice things up a little and give my usual cinnamon rolls a Christmas twist. These cranberry and orange rolls are just the thing to do it! The dough is soft, fluffy, and zesty with the scent and taste of fresh oranges. The filling is sweet, tart, sticky, and all things cranberry. I absolutely adore this flavour combination and these rolls are just PERFECT for breakfast time over the holiday season.

For once, I’m making rolls WITHOUT using sourdough starter. You heard it straight from me: when it comes to Christmas, I like things to be ASAP (as simple as possible). That’s why I created my ebook ‘A Simple Christmas’. A Simple Christmas is a collection of vegan recipes for the holiday season. This ebook is full to the brim with rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way. In 70+ pages, I share with you my favourite recipes to celebrate the yule tide and all of its flavours. You can look forward to simple and delicious recipes such as Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!

Shop Our Latest Ebook

A Simple Christmas is a collection of vegan recipes for the holiday season. This e-book is full of rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way.

In 70+ pages, Katherine shares with you her favourite recipes to celebrate the yule tide and all of its flavours. This e-book takes your average recipe book and gives it a vegan twist, with a multitude of recipes ranging from traditional Christmas favourites to new seasonal dishes. You can look forward to simple and delicious recipes such as: Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!

It is my hope that, within these pages, I can help you to celebrate the holiday season in a simple and exciting way. Whether you’re completely new to the plant based world, have been here for a long time, or just want to try your hand at something different in the kitchen, this ebook is here to supply you with a multitude of vegan recipes to enjoy this winter. Hearty, warming, and simple foods are the focus of this ebook. A Simple Christmas has been curated and developed to encourage new and already vegans to try their hands at vegan festive foods this holiday season. It is our belief that nothing is better than homemade. All of the recipes in our ebook have been well tested, so you can be sure of great results in the kitchen!

Okay, onto the recipe!

If you’ve never had orange and cranberry as a flavour combination before, then baby you’re in for a treat! I know a lot of Christmas recipes contain chocolate or gingerbread or other, but I absolutely love a good fruity recipe splashed in here and there throughout the holidays. For this recipe, we’re using instant dried yeast to make a super quick, super fluffy dough. With these rolls, I wanted to make sure that you could get the best of both flavours, so I split up the flavours for different components of the rolls. We’ve got all that orange goodness in the dough, and that sticky sweet cranberry in the filling.

First things first, let’s talk produce. At this time of year, I like to use produce that’s genuinely IN SEASON. You won’t find me using fresh blueberries or otherwise over Christmastime, because those types of goodies just aren’t naturally in season where I live. As well as in season, I also make sure that as much as the food I buy is grown organically. The best way, I’ve found, to get my hands on ORGANIC, IN SEASON, LOCALLY GROWN fruits and vegetables is via a veg box. I love Riverford Organic Farms for this very reason and I make sure to get a good load of fresh fruits and vegetables from them each week (not sponsored). Riverford Organic Farms grow 100% organic (as it says on the tin). Their produce is slow grown (aka NATURALLY), their packaging is home compostable, their chefs share cooking inspiration so you never run out of ideas when it comes to cooking healthy and delicious meals with your veg (and therefore never waste any of it). Alongside all this, Riverford is employee owned, they NEVER air freight their produce, and they’re fair to both farmers and customers alike. I’ve been using Riverford’s veg boxes for almost a year now, and I’ve NEVER been disappointed.

Once you’ve sourced yourself some good quality oranges and cranberries, we can get onto baking! Now, I’m gonna share with you my secret to a super duper soft and fluffy sweet dough. First, you’re gonna want to make your own buttermilk. I know, I always do a double take when vegan recipes tell me I need buttermilk. Don’t worry. In this instance, I’m talking about something completely different. The first step to any good sweet roll dough, is to first heat your butter and milk together over a bain-marie. Instead of dairy butter, when it comes to baking I always use a vegetable fat based butter (or margarine, as it’s sometimes called). You can usually buy blocks of vegetable fat margarine in the supermarket.

To your bain-marie, add the margarine and plant based milk (unsweetened, as always). Let the margarine melt completely and stir the mixture occasionally to ensure it all heats evenly. Once the butter has completely melted, remove the bowl from the bain-marie and place it on a heat-proof surface. Now, you’ll want to let that ‘buttermilk’ cool until it is between 27-32°C. This temperature range is the PERFECT temperature for yeast, helping it to activate and do its stuff without denaturing. Once the ‘buttermilk’ is at this temperature, add in 1 tbsp of the sugar and the yeast. Whisk that all together and let sit for 5-10 minutes whilst the yeast blooms (it should get all foamy on the top).

Whilst that blooms, mix together all of your other dough ingredients in a large bowl. Add the yeasted ‘buttermilk’ to the bowl and stir everything together with a wooden spoon until a dough forms. The next part is easy, simply turn the dough out onto a clean surface and knead for a couple of minutes until its smoooooooth and elastic. Shape that baby into a ball and place in a well oiled bowl, cover with a DAMP tea towel and let double in size for around an hour. Whilst that’s proofing, we’re going to get to my favourite part – the cranberries! First time I tested this recipe, I sort of winged the filling and SURPRISE SURPRISE it turned out GREAT. Chop up your cranberries all odd and add them to a frying pan along with the sugar and orange juice. Heat on high until the sugar has fully dissolved, then lower the heat and let simmer until you’ve got a thin jam. Once the cranberries are all glossy and sticky, remove the pan from the heat and let that filling cool completely.

Now, y’all know what I say about rolling out the dough, but today we’re actually using a rolling pin! No, I’m not ill. These rolls still end up super super fluffy eve after being rolled out a little. Flour the surface, rolling pin, and the dough just a teensy bit and then roll out the dough into a 1 inch thick rectangle. Spread on that delicious cranberry filling we made earlier until evenly distributed across the top of the dough. Take the long edge of the rectangle and roll it semi-tightly into a log. Not too tight, not too loose. Cut the log into 9 individual rolls and place the rolls cut-side-up into a lined skillet. Cover with a damp tea towel and leave to rise for 30 minutes, until puffy.

Bake in the oven for 20-30 minutes until golden brown and well risen. Leave to cool for a couple of minutes whilst you make the icing, then drizzle that icing over the top until the rolls are covered and super sweet and sticky. Serve warm fresh from the oven and enjoy! I loved loved loved having one of these for breakfast on a cold and snowy morning. They seriously are probably my best rolls yet, and definitely a family favourite. I hope you love these Vegan Cranberry & Orange Rolls as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a joyous and merry winter and a very happy holidays! I look forward to hearing from you soon!

Katherine x

vegan cranberry & orange rolls…

Ingredients

For the orange rolls

  • 140g vegan unsalted butter
  • 250ml unsweetened plant milk
  • 1 tbsp caster sugar
  • 1 tbsp dried instant yeast
  • the zest of 1 orange
  • 450g plain flour
  • 50g caster sugar
  • 1 tsp baking powder
  • pinch of fine sea salt

For the cranberry filling

  • 300g fresh cranberries
  • 8 tbsp dark brown sugar
  • the juice of 1 orange

For the icing

  • 130g icing sugar
  • cold water, 1 tsp at a time

Method

To make the dough

  1. Over a bain-marie, heat the vegan butter and plant milk until the butter has completely melted. Stir occasionally to make sure everything heats through evenly. Remove the bowl from the bain-marie and place onto a heat-proof surface. Let the ‘buttermilk’ cool until it is between 27-32°C, stirring every now and then to make sure the butter doesn’t form a skin.
  2. Once at the correct temperature, add the tbsp of sugar and the yeast to the ‘buttermilk’. Whisk together and let bloom for 5-10 minutes until the yeast is frothy on the top. Meanwhile, combine all the other dough ingredients in a large mixing bowl.
  3. Add the yeasted ‘buttermilk’ to the bowl of dry ingredients, and stir everything together with a wooden spoon until a dough has formed. Turn the dough out onto a clean surface and knead for a couple of minutes until completely smooth and elastic.
  4. Shape the dough into a ball and place into an oiled bowl. Cover with a damp tea towel and let proof for 1 hour, until the dough has doubled in size. Meanwhile, make the filling.

To make the filling

  1. Chop your cranberries up into chunks (not quite minced, but not too large). Add the cranberries to a frying pan along with the sugar and orange juice.
  2. Heat the ingredients over a high heat and stir together until the sugar has dissolved. Once the mixture starts to simmer, reduce the heat and let the liquid reduce until you have a thin jam. The cranberries should be glossy and soft.
  3. Once the cranberries are soft and the liquid almost all gone, remove the pan from the heat and leave the filling to cool completely.

To make the rolls

  1. Onto a lightly floured surface, turn out the dough. Using a rolling pin, roll out the dough into a 1 inch thick rectangle. Spread over the cooled cranberry filling until it is evenly distributed across the surface of the dough.
  2. Taking one lengthways edge of the dough, roll it up into a log shape (not too loose, not too tight). Cut the dough into 9 evenly sized pieces.
  3. Into a parchment paper lined skillet or brownie tin, place each roll cut-side-up, leaving 1-2 cm in between each roll. Cover with a damp tea towel and leave for 30 minutes until the rolls are puffy.
  4. Preheat the oven to 180°C (350°C). Place the rolls into the oven and bake for 20-30 minutes until they are well risen and golden brown on the top. Once baked, remove from the oven and leave to cool slightly.
  5. Into a bowl, add the icing sugar and 2-3 tsp of water. Whisk together until smooth, glossy, and thin enough to drizzle off of a spoon. Add more water, 1 tsp at a time, until the desired consistency is achieves. You want it thick enough to set on top of the rolls, but not spreadable.
  6. Drizzle the icing onto the rolls until nice and sticky. Serve the rolls warm and fresh from the oven, and enjoy!

Shop Our Latest Ebook

A Simple Christmas is a collection of vegan recipes for the holiday season. This e-book is full of rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way.

In 70+ pages, Katherine shares with you her favourite recipes to celebrate the yule tide and all of its flavours. This e-book takes your average recipe book and gives it a vegan twist, with a multitude of recipes ranging from traditional Christmas favourites to new seasonal dishes. You can look forward to simple and delicious recipes such as: Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!

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