Cranberry Orange Sweet Rolls

• Vegetarian

• Produce

  • 1 tbsp About 2 mandarin oranges, orange zest zest of
  • 2 cup Cranberries, fresh or thawed

• Refrigerated

  • 1 cup Almond milk

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 packet Instant yeast
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 9 tbsp Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 Oil

• Drinks

  • 4 tbsp Orange juice

• Dairy

  • 3 tbsp Butter
  • 2 tbsp Butter or 2 tbsp greek yogurt

Found on liveeatlearn.com

Description

Ingredients

• 1 cup (236 mL) almond milk
• 3 Tbsp (42 g) butter, melted (can sub dairy-free alternative)
• 1 packet (7 g) instant yeast (aka rapid rise yeast)
• 1 Tbsp (14 g) sugar
• ¼ tsp (1.5 g) salt
• 1 Tbsp orange zest (zest of about 2 mandarin oranges)
• 2 ½ to 3 cups (312 to 375 g) all-purpose flour
• Oil for greasing bowl
• 2 cup (195 g) fresh or thawed cranberries, roughly chopped
• 2 Tbsp orange juice (or juice from 1 mandarin orange)
• ½ cup (100 g) sugar
• 1 cup (100 g) powdered sugar
• 2 Tbsp orange juice (or juice from 1 mandarin orange)
• 2 Tbsp (28 g) melted butter or 2 Tbsp Greek yogurt (can sub dairy-free alternatives)
• 1 tsp (5 mL) vanilla extract

Directions

• Heat almond milk and 3 Tbsp of the butter in a saucepan until lukewarm (not boiling!), or heat in microwave in 30 second intervals.
• In a large bowl, dissolve yeast into milk mixture, then stir in sugar, salt, and orange zest.
• Stir 2 cups of flour into the milk mixture, then add more flour, a heaping tablespoon at a time, until dough forms a loose ball (it should be moist, but not so sticky that it sticks to your finger if you poke it).
• Transfer dough to a clean, floured surface and knead for about a minute, until you have a smooth ball.
• Rinse out the bowl you made the dough in and lightly grease it (with butter or vegetable oil). Set dough in the bowl, cover bowl with plastic wrap, lay a tea towel over the bowl, and set in a warm area to rise for about 2 hours, or until doubled in size.*
• Meanwhile, make the filling. Strain excess moisture from chopped cranberries by patting with a paper towel, then combine cranberries, orange juice, and sugar. (Add a touch of flour if your mixture is very runny)
• On a floured surface, roll dough into a thin rectangle, about 10 x 14 inches (25 x 35 cm). Spread cranberry mixture evenly over dough.
• Gently and tightly roll the dough from the widest edge of the rectangle.
• To cut the rolls, a string of floss works best. Work a string of floss under the roll (a partner may be helpful for lifting the roll), then cross your hands in opposite directions over the roll, almost like youre going to tie a knot, to make a clean cut. Should make 8 to 10 rolls.
• Transfers rolls to a parchment paper-lined or greased cookie sheet or pan, and cover with plastic wrap.** Let rise another 30 minutes while oven preheats.
• Bake at 350 degrees F (176 C) for about 30 minutes, until tops are lightly browned.
• Combine all icing ingredients. Pour or spread over hot cinnamon rolls.

Nutrition