this post is sponsored by australian dried grapes
I am happy to be collaborating with Australian Dried Grapes 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!)
These rolls don’t require a stand mixer at all (though if you have one hand, do use it!). They’r perfectly fluffy cinnamon rolls packed fully with cranberries + nuts! I never thought I would be a cinnamon roll kinda person, but thanks to Liz and her incredible cinnamon scrolls, I was so dying to make some rolls from my kitchen ;)
Ps- I ate these over a period of 3 days, and they were still surprisingly fluffy!
Fluffy Vegan Cinnamon Rolls with Currants + Nuts (v)
makes 9 rolls
recipe adapted from The Baker Chic
print recipe here
3 ¼ cup all-purpose flour
2 ½ tsp instant dry yeast
¼ cup white sugar
¼ tsp salt
¾ cup warm soy milk
¼ cup vegan butter, melted
1 flax egg (1 tbsp flax meal + 2.5 tbsp water)
1 tbsp oil (to oil bowl)
1 cup brown sugar (or coconut sugar)
1 tsp ground cinnamon
¼ cup slivered almonds
¼ cup chopped walnuts
¼ cup roasted, chopped macadamias
½ cup dried currants
¼ cup melted vegan butter
3 tbsp coconut sugar or brown sugar
¼ cup maple syrup
2 tbsp coconut oil or vegan butter
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.
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
Place your dough into a lightly oiled bowl and cover with a damp cloth. Let rest for 15-20 minutes.
Mix the sugar + cinnamon in one bowl and set aside. In another, add the almonds, chopped walnuts, macadamias and currants and mix well. Set aside
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.
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
Preheat oven to 185 degrees C. Once rolls have proofed, bake for 15-20 minutes or until golden. Once taken out of oven, pour the maple glaze and let cool for 10 minutes before serving. Enjoy!
TO MAKE MAPLE GLAZE:
Combine all ingredients in a saucepan over low heat and mix until thick and sugar has dissolved.