Cranberry Orange Sweet Rolls

Make these Cranberry Orange Sweet Rolls for brunch this weekend! With no complicated steps, they’re an easy, fluffy, gooey breakfast solution that everyone will love. Plus, they’re vegan!

Dough:
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

Filling:
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

Icing:
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

View the full recipe at Live Eat Learn →