Whole Wheat Vegan Cranberry Cardamom Orange Cinnamon Rolls

Hey  Everyone! I’ve been doing a ton of vegan baking lately. As my family and I have made the decision to make our own breads, tortillas and pastries instead of purchasing commercial products, it has inspired me to make healthier choices for us all. Using whole grains, flax seeds, dried fruit and bright spices create a wonderful pastry to curb any sweet tooth. I hope you enjoy these tummy friendly Whole Wheat Vegan Cranberry Cardamom Orange Cinnamon Rolls *gasps because title is so long*. 

Whole Wheat Vegan Cranberry Cardamom Orange Cinnamon Rolls

This recipe is similar to my Red Bean Cinnamon Buns I made a while back, but plant based, and whole wheat. If you need a good egg substitute, 1 chicken egg = 1 TBSP flax meal and 2 TBSP water. The flax seeds become a bit gelatinous and works as a great binder. I did notice a little bit of tearing as I flipped my dough between rolling it (I’ll explain later). So be cautious. Also, be sure to flour your work surface a bit more since wheat flour (this is a blend by the way) tends to not absorb as much moisture as quickly as traditional all purpose flour. 

I hope you guys enjoy this yummy recipe! I made my own candied orange peel as well and needed to use it up. The vibrant candied orange with tart dried cranberries, bright cardamom and a sprinkle of raw sugar on top for texture was quite a delight for us all to eat. I hope it is for you too and feel free to add your own goodies to your healthy cinnamon buns! 

Whole Wheat Vegan Cranberry Cardamom Orange Cinnamon Rolls
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  1. 1/4 Cup Warm Water
  2. 3/4 Cup Plant Based Milk
  3. 1 TBSP of Yeast
  4. 1/2 tsp Raw Sugar
  5. 1 1/2 Cups All Purpose Flour
  6. 2 Cups Whole What Flour
  7. 2 Flax Eggs (1 TBSP Flax 2 TBSP Water)
  8. 1/4 Cup Coconut Oil
  9. 1/2 Cup Raw Sugar
  10. 1 tsp Sea Salt
  11. 2 TBSP Plant Based Butter
  12. 2 TBSP Candied Orange Peel
  13. 2 TBSP Dried Cranberries
  14. 1/2 tsp Cardamom
  15. 1 tsp Cinnamon
  16. Raw Sugar for Garnish
  1. Heat water in a microwave safe cup and yeast and teaspoon of sugar. Set aside and allow to bloom (activate) while you prepare the rest of your ingredients.
  2. In a bowl or food processor with a plastic dough blade, add in remainder ingredients and then bloomed yeast mixture.
  3. Pulse until a dough ball is formed in your processor.
  4. Knead dough for 10-15 minutes. Dough should feel relaxed and softer.
  5. Set aside to proof in a large bowl with a warm, damp tea towel covering bowl for about 45 minutes to an hour. Dough ball will double in size.
  6. Roll out dough ball into a rectangle. I roll vertically, turn rectangle 45 degrees, and flip dough, then repeat about 8-10 times. Dough should still feel relaxed and not snap back at you when rolling.
  7. Spread vegan butter, and sprinkle candied orange peel, dried cranberries and cardamom along the rectangle close to the edges of every side of your dough.
  8. Gently roll tightly, tuck back toward you and roll forward until you have a large log.
  9. Add flour if needed since wheat pastry dough tends to be stickier than all purpose flour based dough.
  10. Portion cinnamon buns and pinch the bottoms to avoid all the yummies from leaking out.
  11. Place cinnamon buns in a baking pan, greased with a little butter, and dusted with a little extra brown sugar and cinnamon.
  12. Allow to proof again for another half an hour or so.
  13. Garnish each roll with a little raw sugar for texture.
  14. Bake Cinnamon Buns at 180C/375F for about 20-25 minutes.
  1. Vegan dough tends to rip a bit easier than traditional egg based doughs. Please be gentle. You may need to patch up a few small holes.
  2. This recipe pairs perfectly with chai tea!
Amby Cakes http://ambycakes.com/

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