Everyday Dairy-Free Living

Orange Cardamom Cinnamon Rolls

February 26, 2016
By: of Thrive
Prep 40 min
Cook 35 min
Yield 10 Rolls

The flavors you love in homemade Orange Cardamom cookies come together in this light, fluffy and indulgent vegan pastry and dairy-free glaze.


  1. In a small saucepan, heat the almond milk and orange juice over medium-low heat. Once the mixture is warm to the touch, pour into a small bowl and sprinkle in the yeast and ¼ teaspoon sugar. Do not stir. Let the mixture stand in a warm place for about 5 minutes or until foamy and frothy. Once ready, whisk in the melted vegan butter and egg substitute.
  2. In a separate large mixing bowl, or the bowl of your stand mixer, combine the flour, ¼ cup granulated sugar, salt and cardamom. Whisk until well combined.
  3. Make a well in the center of the dry mix and pour in the wet mixture. Mix with a wooden spoon until a rough dough ball forms. Or, you can mix it with the dough hook of an electric mixer. One a the ball is loosely formed, knead for 4 to 6 minutes until smooth, soft and elastic.
  4. Form the smooth dough into a tight ball and place in an oiled bowl and cover lightly with a damp cloth. Allow to rest in a warm spot for about 1 hour or until doubled in size (in the oven with the light on is a great spot).
  5. To make the filling, whisk together the brown sugar, granulated sugar, cinnamon, and cardamom in a small bowl. Punch the dough down and transfer to a lightly floured work surface. Roll out into a large rectangle about a half of an inch thick. Generously spread with the softened vegan butter in an even layer and sprinkle generously with the cardamom/cinnamon sugar filling. With the long side of the rectangle facing you, roll your dough tightly into a log, pinching the seam to close it.
  6. Cut the log into 8 medium rolls or 6 large rolls with a sharp knife, or with a piece of unflavored dental floss. Transfer to a greased baking dish (9×13 inches), ensuring there is plenty of space between each. Cover lightly with a damp kitchen towel. Allow to rest in a warm spot for about 1 hour or until doubled in size. Meanwhile, preheat oven to 350°F.
  7. Bake the rolls on the center rack for about 30 to 35 minutes or until golden brown. Let cool slightly for about 15 minutes before glazing.
  8. To make the glaze, in a large bowl, mix together the orange juice, coconut yogurt alternative, and powdered sugar until smooth and glossy, about 3 minutes. Add the orange zest and cardamom and mix until incorporated. Douse the rolls with the frosting or save the glaze in an airtight container in the fridge.





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