Christmas Cinnamon Rolls with Cranberry
These Christmas cinnamon rolls are soft, fluffy, and filled with a vibrant homemade cranberry and orange sauce. Drizzled with a rich cream cheese glaze, this is the perfect vegan treat for a festive breakfast or holiday brunch.
Equipment
1 oven proof dish (approx. 23 x 33cm / 9x13-inch)
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g plain flour (sifted or pre-sifted)
- 1 sachet fast-action dried yeast 7g / 2 ¼ teaspoons
- 3 Tbsp sugar
- 1/4 tsp salt
- 200 ml milk of choice
- 60 g dairy-free spread
- 225 g cranberry sauce
FOR THE GLAZE
- 120 g cream cheese of choice
- 120 g icing sugar
- 1/2 tsp vanilla extract
- 1-2 Tbsp orange juice
Instructions
- Combine the flour, yeast, sugar, and salt into the food mixer bowl.400 g plain flour (sifted or pre-sifted), 1 sachet fast-action dried yeast, 3 Tbsp sugar, 1/4 tsp salt
- Fit the dough hook.
- Place the milk and dairy-free spread in a small saucepan and heat up to around 40-45°C/104-113°F until the dairy-free spread has melted. Alternatively you can use a microwave.200 ml milk of choice, 60 g dairy-free spread
- Pour the milk mixture into the flour mixture.
- Knead until the dough forms and is elastic and supple, about 10 minutes at speed 1 or 2.
- Remove the dough hook and place the splashguard (or cover with a damp cloth if you are not using a Kenwood Cooking Chef XL)
- Prove the dough for around 1 to 1 ½ hour, or until the dough has doubled in size at 30°C speed off (if you are not using a Kenwood Cooking Chef XL leave to prove covered in a warm place).
- In the meantime, make the cranberry sauce. Once done, leave to cool down completely.
- Lightly grease an ovenproof rectangular dish (approx. 23 x 33cm / 9x13-inch) with dairy-free spread.
- Once the dough has risen, punch it with your fist to deflate it.
- Roll the dough out on a lightly floured surface to a 42 x 30 cm rectangle (approx 16.5 x 12 inch).
- Spread the cranberry sauce evenly on top of the dough.225 g cranberry sauce
- Roll the dough up tightly to a 42cm (16.5 inch) long log.
- Using a sharp knife or a thread (see note 1), cut the roll into 12 buns, each about 3.5cm (1 1/3 inches) thick.
- Arrange the buns in the ovenproof dish.
- Cover with a cling film or tea/ kitchen towel and leave to prove in a warm place for 30 to 45 minutes, until doubled in size.
- Preheat the oven to 180°C / 350°F.
- Bake the buns for 20 to 25 minutes until lightly brown. When done, remove the buns from the oven and leave to cool for a few minutes while you make the glaze.
- To make the glaze, fit the whisk hook in the food mixer. Add the cream cheese, icing sugar, vanilla extract and 1 Tbsp of orange juice into the food mixer bowl and whisk together until smooth. Add another tablespoon of orange juice if necessary.120 g cream cheese of choice, 120 g icing sugar, 1/2 tsp vanilla extract, 1-2 Tbsp orange juice
- Drizzle the glaze over the buns and leave to cool before serving.
Notes
Note 1 – Cutting the buns: If the knife you are using is not sharp enough, it may compress the layers of the buns rather than cleanly slicing through.
Note 2 – To make ahead: After preparing the buns and placing them in the oven dish (step 12), cover the baking tray tightly with plastic wrap and refrigerate overnight. The next day, prove the buns as per step 13 in a warm environment for about an hour or until they double in size. Bake as per step 15.
Note 3 – To freeze: See "Make-Ahead Instructions for Christmas Morning" section.
Wrap the baked buns individually or as a batch in plastic wrap and then aluminium foil to prevent them from developing freezer burn. When ready to use them, thaw the buns in the refrigerator or at room temperature and warm them in the oven before serving.
Nutrition
Serving: 1servingCalories: 277kcalCarbohydrates: 48gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 12mgSodium: 121mgPotassium: 85mgFiber: 1gSugar: 20gVitamin A: 364IUVitamin C: 1mgCalcium: 37mgIron: 2mg