Pistachio and Dried Cranberry Cinnamon Rolls
Looking for an easy, delicious dish to make in celebration of Mother’s Day? Delight the special moms in your life with these scrumptious vegan pistachio and dried cranberry cinnamon rolls!
Pistachio and Dried Cranberry Cinnamon Rolls
Pistachio and Dried Cranberry Cinnamon Rolls
Author:
Ingredients
- 1 package fresh pizza dough (refrigerated)
- *1/2 cup Setton Farms Pistachio Kernels, roughly chopped
- *1/4 cup dried cranberries, roughly chopped
- *2 tablespoons brown rice syrup
- 1/2 teaspoon ground cinnamon
- Dash nutmeg, freshly grated
- Dash sea salt
- 2 tablespoons melted non-dairy butter, divided
- 1/3 cup organic powdered sugar
- 1 teaspoon soy creamer
- 1/2 teaspoon maple syrup
- 1/2 teaspoon vanilla extract
- Dash sea salt
Instructions
- Roll dough out into a large rectangle shape on a floured cutting board.
- In a mixing bowl, combine pistachios, cranberries, brown rice syrup cinnamon, nutmeg and sea salt. Set aside.
- Brush dough with melted non-dairy butter and sprinkle with pistachio, cranberry filling mixture. Roll into a coil.
- Cut into 1 1/2 inch rounds and place rounds in an 8 x 8 square baking dish.
- When rolls are in dish, brush with more melted non-dairy butter. Cover and let rise until rolls are almost doubled in size, about 30 minutes.
- Preheat the oven to 350° and bake for 30 minutes or until golden brown.
- To make frosting, whisk powdered sugar, almond milk, maple syrup, vanilla extract, and sea salt together until mixture is smooth.
- Drizzle over cinnamon rolls when they have cooled.
Notes
*For a shortcut, substitute 6 finely chopped Setton Farms’ Pistachio Chewy Bites.
Thanks to Spork Foods for sharing this beautiful vegan recipe!
