Can I make these Cherry and Mango Cinnamon Rolls without a bread machine?

The recipe is written for a bread machine to prepare the dough, but you could adapt it by kneading the dough by hand or with a stand mixer until smooth and elastic, then letting it rise in a warm place before rolling.

What does cardamon-infused bourbon add to the cinnamon rolls?

The cardamon-infused bourbon contributes a unique, aromatic depth to the dough, complementing the sweet fruit filling with a subtle spice and warmth.

Is it necessary to puree the cherry and mango filling?

Pureeing the cooked cherry and mango mixture is encouraged as it helps to spread the filling more evenly across the dough, ensuring a consistent flavor in every roll.

How do I know when the cinnamon rolls have risen enough before baking?

After placing them in the pan, let the rolls rise in a warm place for 20-30 minutes until they appear visibly puffed up and slightly larger.

How should I store leftover Cherry and Mango Cinnamon Rolls?

Store any leftover baked cinnamon rolls in an airtight container at room temperature for a day or two, or refrigerate them for longer freshness. They can also be frozen.

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Cherry and Mango Cinnamon Rolls
[Vegan]

Name: Cherry and Mango Cinnamon Rolls [Vegan]
Cook time: 30 min
Yield: 8
Ingredients: 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; For the Filling:; 1 c. cherries, pitted; 1 mango, diced; 1/4 c. pure maple syrup; 1 T. cinnamon; 1 T. vanilla; pinch of sea salt

AM By: Aileen Metcalf

Author Bio

Aileen Metcalf fuses her love of writing with her passion for mindful eating. On her... Read More

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Warm vegan cherry and mango cinnamon rolls, drizzled with a white powdered sugar glaze, neatly arranged in an 8x8 baking pan.

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Cherry and Mango Cinnamon Rolls [Vegan]

Dairy Free

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!

Ingredients You Need for 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

For the Filling:

1 c. cherries, pitted
1 mango, diced
1/4 c. pure maple syrup
1 T. cinnamon
1 T. vanilla
pinch of sea salt

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How to Prepare Cherry and Mango Cinnamon Rolls [Vegan]

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.