Vegan Cherry Pistachio Cinnamon Rolls
Hello & Happy Friday!!
One of my favorite brunch concepts is, cinnamon rolls! They can be involved, a little time consuming, but are so much fun to make! In my opinion, they are the blank canvas of breakfast dishes and you can truly cater to the seasons and your tastebuds and come up with countless flavor profiles.
Since cherries are only in abundance with the warm weather, I was craving something that’s all about cherries and this dish concept popped into my head! What I love even more than just cherries themselves, is the fact that cherries pair seamlessly with almond extract and almonds or pistachios (my faves). That being said, these cinnamon rolls were just a no brainer!
What I love about this recipe is, everything! It’s your staple vegan cinnamon roll recipe, packs tons of fruit, texture, aesthetic appeal, is a cherry lovers dream, and captures the essence of summer brunch!
If you’re all about cherries, modern vegan brunch concepts, than you’ll love my vegan Cherry Pistachio Cinnamon Rolls!
Why this recipe rocks:
Easy to follow directions
Packed with seasonal fruit
Has texture with the nuts
Great for entertaining
You can skip the sweetener in the cherries
Eat Drink Shrink
1 hr, 45 Prep Time
25 minCook Time
2 hr, 10 Total Time
- 1/2 cup warm water
- 1 teaspoon sugar
- 1 packet quick-rise instant dry yeast
- For the dough:
- 2 1/2 cups all-purpose white flour, plus more for kneading
- 1/3 cup vegan butter, melted
- 1/2 cup unsweetened almond milk
- 1/3 cup cane sugar, brown sugar, or coconut sugar
- 1 teaspoon fine sea salt (optional)
- 4 cups cherries, seeds removed, chopped
- 1/2 cup water combined w/1 tbsp corn starch
- 1/2 cup maple syrup (optional)
- 1 tsp almond extract
- 1/2 squeeze lemon
- 1 1/2 tablespoons cinnamon (optional)
- 1/4 cup vegan butter, melted
- 1 cup powdered sugar
- 1 tsp almond extract
- additional water as needed
- Topping: 1/2 cup crushed pistachios
- Pre-heat oven to 200. Set aside a 9- by 13-inch casserole dish.
- For the yeast: In a small bowl, add the warm water. Make sure it’s not too hot; it should feel like warm bath water (approximately 110°F/45°C). Stir in the sugar until mostly dissolved. Now, stir in the yeast until dissolved. Set aside for about 6 to 7 minutes so the yeast can activate (it’ll look foamy when ready).
- For the dough: Flour a working surface for later. Add 3 cups of flour into a large mixing bowl.
- Combine the melted 1/3 cup vegan butter, room temp almond milk, 1/3 cup sugar, and salt. The mixture should be lukewarm—if it’s any hotter let it cool off for a minute. Stir in all of the yeast mixture until just combined.
- Pour the wet yeast mixture over the flour and stir with a large wooden spoon. Stop mixing once all of the flour is incorporated and it looks a bit like muffin batter, about 15 seconds.
- Mix with a spoon for several seconds. Lay onto a floured surface and gradually add more flour until it forms a firm dough. Dough will be sticky at first, but come together. Knead the dough for about 3 to 4 minutes until it’s no longer sticky to the touch; it should be smooth and elastic.
- Shape the dough into a ball and place into a clean oiled bowl. Flip the dough around so it gets lightly coated in the oil. Turn off the oven, tightly cover the bowl with plastic wrap and place it in the oven or simply in a warm, draft-free area. Let the dough rise for 60 minutes.
- After the first dough rise, re-flour your working surface and grab a rolling pin. Roll the dough into a large rectangle, approximately 20 by 14 inches.
- Cherry Filling: place chopped (de-seeded) cherries in a pan over medium heat. Cook for 3 minutes to release the juices. Sprinkle in juice from 1/2 a lemon. Combine the corn starch and water, drizzle in, add the maple syrup (optional) and cook for another 3-5 minutes until thickened. Remove from heat and add the almond extract.
- With a pastry brush, spread the melted vegan butter onto the dough, covering the entire surface except the very ends to ensure it seals when you slice. Sprinkle with cinnamon and cherry mixture, leaving a 1/2 inch around the edges without any filling.
- Grab the end of the dough (short side of rectangle) and roll it up, rolling as tightly as possible. Place it seam-side down once it’s rolled up. Use a serrated knife to slice 1 1/2 inch–thick rolls. You should have 6-8 (I make mine big)
- Grab your cut rolls and place into the prepared pan a few inches apart from one another. Cover the pan with plastic wrap, place into the oven and allow them to rise for another 45 minutes. They will double in size.
- After the second rise, remove the rolls from the oven and preheat the oven to 350°F (180°C). Remove the plastic wrap. Bake the rolls for 23 to 26 minutes at 350°F (180°C), until lightly golden in a few spots. Remove from oven and allow the rolls to cool for about 10 minutes. Combine the frosting ingredients, pour over top, sprinkle with pistachios, enjoy immediately!
If you want to make the icing more rich, add vegan vegan cream cheese and butter to the icing instead of water!