Description
This healthy cinnamon roll recipe features a lighter, dairy-free dough infused with a vibrant blood orange and cardamom filling and glaze, offering a fresh twist on a classic treat.
Ingredients
Scale
- 0.75 cup (175 ml) warm plant-based milk, unsweetened oat or almond milk
- 0.25 cup (60 g) granulated sugar, divided
- 2.25 teaspoons (7 g) active dry yeast
- 2.25 cups (300 g) whole wheat flour
- 1.25 cups (150 g) all-purpose flour
- 1 teaspoon (5 g) fine sea salt
- 0.25 cup (60 g) melted plant-based butter or neutral oil
- 0.25 cup (60 g) softened plant-based butter or vegetable shortening
- 0.5 cup (100 g) packed light brown sugar
- 2 teaspoons (10 g) ground cardamom, divided
- Zest of 2 large blood oranges, finely grated
- 1.5 cups (180 g) powdered sugar
- 0.25 cup (60 ml) fresh blood orange juice
Instructions
- Activate the Yeast: In a large bowl, combine the warm plant-based milk and 1 tablespoon (15 g) of the granulated sugar. Sprinkle the yeast over the top and stir gently. Let sit for 5-10 minutes until foamy.
- Make the Dough: Add the remaining 3 tablespoons (45 g) granulated sugar, whole wheat flour, all-purpose flour, sea salt, and melted plant-based butter to the yeast mixture. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Filling: While the dough rises, combine the softened plant-based butter, light brown sugar, 1.5 teaspoons (8 g) of the ground cardamom, and the blood orange zest in a small bowl. Mix until well combined and spreadable.
- Shape the Dough: Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×16 inches (30×40 cm).
- Spread and Roll: Evenly spread the filling over the entire surface of the dough, leaving a small border on one of the longer edges. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam gently to seal.
- Slice the Rolls: Using a sharp knife or dental floss, slice the log into 12 even rolls, approximately 1.2-1.6 inches (3-4 cm) thick.
- Second Rise: Lightly grease a 9×13 inch baking dish. Arrange the rolls snugly in the prepared dish. Cover with a clean kitchen towel and let rise in a warm place for another 30-45 minutes, until puffed up.
- Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, until golden brown on top and cooked through. If browning too quickly, loosely tent the dish with foil.
- Glaze and Garnish: While the rolls cool slightly (about 10 minutes), whisk together the powdered sugar, fresh blood orange juice, and the remaining 0.5 teaspoon (2 g) ground cardamom until smooth. Drizzle generously over the warm rolls.
Notes
To extend yeast shelf life, store it in the freezer or fridge. If the tops of the rolls brown too quickly during baking, loosely tent the dish with foil for the last 5-10 minutes.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350 calories
- Sugar: 28 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: healthy cinnamon roll, dairy-free, blood orange, cardamom, breakfast, brunch, sweet roll, baked good, whole wheat