Wednesday, December 8, 2010

Vegan Orange Cranberry Rolls

This is my go-to dessert/brunch dish these days. Because, really, is there anything better than bread fresh from the oven (especially if it is sugary)? Soooooooooo yummy...And bread is just so forgiving in general, it's perfect for those who hate to measure stuff, LOL. I'll attempt to recount vaguely accurate measurements...

Put in breadmaker pan in the order listed:

2 tsp. yeast
2 tblspn. sugar
1 c. soymilk, lukewarm
1/4 c. orange juice
1 tblspn. fresh orange zest
2 tblspn. softened Earth Balance margarine (can substitute olive oil)
4 c. all-purpose flour or "bread flour"
1 3/4 tsp. salt

Start breadmaker on "dough setting" and watch it for a minute. Add water or flour if necessary to get that perfect dough consistency - no flour remaining on sides, but not sloggishly wet either.

When the beep for adding raisins and whatnot goes off, add a cup of dried cranberries. This happens when my breadmaker has gone through one kneading and rising phase, at 55 minutes remaining. You can add the cranberries at the very beginning, but they tend to get rather pulverized into little bits if you do that.

After the dough is finished, roll into a rectangle approximately 16 x 10 inches. Spread 2 tablespoons of softened Earth Balance on dough, and evenly sprinkle 1/2 cup of sugar mixed with 1 tablespoon orange zest on top. Roll tightly and pinch to seal edge. Cut into 1 inch-thick slices with a serrated knife. Place in oiled cake pan, with edges of rolls barely touching. Cover with a towel and let rise until double in size, about 40 minutes.

Bake for 20 minutes at 375º, or until golden brown. Don't overcook them if you like em gooey!

For the frosting:
Mix together 2 tablespoons softened Earth Balance and 2 tsp. orange zest. Add 1 1/2 c. Powdered sugar to bowl. Add 2 tablespoons orange juice, a teaspoon at a time, mixing well until you get the consistency you like. Spread on mostly-cooled rolls and enjoy!


  1. This looks great, but some vegans may take exception to the yeast.

  2. Looks amazing! I love that thick icing. And I don't know any vegans who avoid yeast on ethical grounds, as yeast is in the fungi kingdom (like mushrooms).