I wanted to come up with a unique, summery spin on soft, comforting cinnamon rolls; and this Cherry & Mango Cinnamon Rolls recipe was born. These are so ooey-gooey delicious, plus they have no butter in them - so there's less guilt!
Cherry and Mango Cinnamon Rolls [Vegan]
- 3/4 c. almond milk, or other type of non-dairy milk
- 1/4 c. cardamon-infused bourbon
- 3 T. coconut oil, softened
- 1 T. organic cane sugar
- 1/4 tsp. sea salt
- 1 1/2 c. bread flour
- 1 1/2 c. organic whole wheat pastry flour
- 2 1/2 tsp. yeast
- 1 c. cherries, pitted
- 1 mango, diced
- 1/4 c. pure maple syrup
- 1 T. cinnamon
- 1 T. vanilla
- pinch of sea salt
- Load your bread machine as directed by the manufacturer. (For mine, I’m supposed to load it with the liquid ingredients first, then dry, followed by the flour and yeast last. I listed the ingredients in the order that I would put them in.)
- Once it’s loaded, plug it in and set it to the “dough” setting.
- In the mean time, let's create the filling: add the measured fruit and syrup into a medium-sized pot over medium heat. Once it starts cooking and bubbling, add in the cinnamon, vanilla, and salt. Cook the mixture down until all the fruit is soft and broken down.
- I encourage you to puree this mix in the food processor or blender. It helps to fill the rolls! Set this filling aside until the bread is done.
- Preheat the oven to 350°. Grease a 8x8 pan with coconut oil.
- Sprinkle some flour on a flat surface. Once the bread machine is through its cycle, take the dough out and pat it down so the dough is covered in flour. Roll it out to about 1/2 inch in thickness.
- Spread the puree out evenly across the dough; start with a cup of it and add more if you need it. (If you can't tell, I'm confident that I over-filled mine!) Roll it out into a log and slice; I sliced mine into 8 rolls. Place the rolls in the pan and cover the pan with plastic wrap.
- Let the rolls rise in a warm place for 20-30 minutes. After, remove the plastic and bake for 25-30 minutes.
- You can mix some powdered sugar and a bit of almond milk to make a glaze. Drizzle it over the rolls.