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 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.