Cranberry, pistachio and orange cinnamon rolls.

Here’s a little something I made before Christmas for the people who live in shared accommodation with me, these cinnamon swirls have the colours and flours of Christmas with that sugary doughy comfort you can only get from a good cinnamon roll. I’m posting these a bit late as sadly I don’t have a laptop or internet connection, but I thought what the hey, we all secretly want to eat christmas-y things all year right?? And there’s never a bad time for a cinnamon roll of any description, is there??

cranberry and pistachio cinnaom swirlsIngredients:
2 cups strong white bread flour
2 cups plain white flour
1/4 cup unrefined golden caster sugar
1 tbsp active dried yeast
1/4 tsp fine sea salt
1/2 tsp mixed spice
zest of 1 orange
the juice of 1 orange, plus enough almond milk to make 1 1/2 cups of liquid in total
3 tbsp rapeseed oil/ melted vegan marg

1/2 cup roughly chopped sweetened dried cranberries, plus more for topping
1/2 cup roughly chopped pistachio kernels, plus more for topping
4 tbsp unrefined golden caster sugar
1 1/2 tsp cinnamon
1/2 tsp ground cardamom
1/4 tsp mixed spice
a few tbsp vegan margarine

for the glaze:
1 cup icing sugar
2-3 tbsp orange juice

Method:
Mix the flours, sugar, salt, spice and orange zest in a mixing bowl and set aside. Mix the orange juice and almond milk together in a small saucepan until tepid, pour into the mixing bowl and add the yeast and rapeseed oil, mix everything together to for a dough and knead lightly in the bowl for a couple of minutes. Transfer to a floured surface and knead or about 8-10 minutes until the dough is smooth and elastic. drizzle a little oil into a bowl and toss the dough in the bowl to coat with oil. Cover with cling film and place somewhere warm to rise for 1-2 hours, until the dough has doubles in size. Preheat the oven to 180c/350f. Punch the dough down then roll into a big rectangle about 1/3″ thick. Spread over a little vegan margarine and mix the sugar and the ground spices in a little bowl, sprinkle over the marg, then sprinkle the cranberries and pistachios over the top. Roll up, starting with one of the longer sides, and slice into 12 rounds with a sharp knife. Place each round evenly spaced in a 9×13″ rectangular baking pan, rise for 30 minutes and bake for approx 30-40 minutes. Remove from oven and place on a wire rack to partially cool. Mix the icing sugar with the orange juice and drizzle over the freshly baked swirls, sprinkle with extra cranberries and chopped pistachios, and enjoy!

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