seitan is my motor
  • Recipes
  • Vegan Baking – Tips and Tricks
  • About This Blog
  • Privacy Policy
  • Contact

Nut and Cranberry Rolls

by Constanze January 28, 2014
January 28, 2014
Jump to Recipe Print Recipe

These fruity and crunchy nut and cranberry rolls are a great alternative to cinnamon rolls. Lovely as snack, dessert or part of the Thanksgiving menu.

I love yeasted baked goods, especially when they are filled with delicious berries and nuts. The layers with different textures and flavours make them quite complex and still these scrolls are easy to prepare. With their soft dough and the sugary filling they are a great comfort food, especially in winter. Imagine you come home from a long walk on a sunny but cold afternoon and then these rolls are waiting for you. There’s really nothing better.

I had a box of frozen cranberries and threw them in because they add some great contrast to the sugary and crunchy filling of these rolls. If you want an alternative to cinnamon rolls, this recipe might just be it.

The dough is made with one third of whole wheat flour, which makes it a bit chewier than it normally would be. And even though I am not a very big fan of chewy baked goods, I thought that in this case it was a perfect match.

Four nut and cranberry rolls in a loaf pan on a napkin.

Nut and Cranberry Rolls – Some Steps:

 

dough

 

Print Pin

Nut and Cranberry Rolls

A lovely autumnal and slightly different recipe: Sweet yeast dough combined with crunchy almonds and tart cranberries.
Course Dessert
Keyword autumn recipe, berries
Cook Time 40 minutes
Servings 4 rolls

Ingredients

For the rolls

  • 200 g all-purpose flour (1 1/2 cups + 2 1/2 Tbsp)
  • 100 g whole wheat flour (3/4 cup + 1 Tbsp)
  • 180 ml luke warm soymilk (3/4 cup)
  • 1 teaspoons instant yeast
  • 60 ml vegetable oil (1/4 cup)
  • 50 g sugar (1/4 cup)
  • 1 teaspoon vanilla extract
  • 1 pinch salt

For the filling

  • 75 g ground almonds (3/4 cup)
  • 50 g sugar (1/4 cup)
  • 1 teaspoon cinnamon
  • 60 ml vegetable oil (1/4 cup)
  • 50 g fresh or frozen cranberries (1/2 cup)

Instructions

To make the rolls

  • In a large bowl combine the flours. Add milk and yeast and let sit for five minutes. Add remaining ingredients and knead well for five minutes. I do this straight in the bowl.
  • Shape the dough into a ball and cover the bowl with a damp kitchen towel. Let rise in a warm place for 90 minutes or until the dough has doubled in size. (By warm I mean room temperature in a room with the heating on.)

To make the filling

  • Combine all ingredients except for the cranberries and mix well. Set aside.

Assembling

  • Grease a loaf pan.
  • Roll the dough into a rectangle (50 x 30 cm or 19.7 x 11.8 inches). Cut into four strips as shown in the picture below. Sprinkle the filling on top and leave a margin on each side.
  • Place about 10 cranberries on top of each strip but make sure they are not all in line, try to place them off-centre to the left and right. That way the scrolls will be easier to roll up and not all cranberries will be crowded in the middle.
  • Preheat the oven to 160°C (320°F).
  • Place the rolls in the loaf pan, cover with a damp kitchen towel and let rise in a warm place for another 60 minutes.
  • Bake for 40 minutes and remove from oven. Let cool completely, remove from pan, and serve.
dough
19 comments
0
FacebookTwitterPinterestEmail

Leave a Comment Cancel Reply

Recipe Rating




Save my name, email, and website in this browser for the next time I comment.

* By using this form you agree with the storage and handling of your data by this website.

19 comments

Anne's Kitchen February 11, 2014 - 21:29

Wow these look incredible, what a lovely idea and beautiful photos!

Reply
madeleine.teacup February 1, 2014 - 22:35

So pretty! I love that you call them snails. Making cinnamon rolls always seems so daunting to me!

Reply
Mihl January 30, 2014 - 08:03

So komisch finde ich das gar nicht. Ich esse auch gerne rohen Hefeteig.

Reply
Lea January 29, 2014 - 21:44

Komischerweise sieht für mich das pre-back-foto noch viel leckerer aus. Wobei ich zu beidem nicht nein sagen würde.

Reply
Emma January 29, 2014 - 17:55

These are so beautiful Mihl! I’m dealing with candida right now and so can’t have yeast or sugar. I wasn’t missing them at all until I saw this post. How I’d love a sweet, swirly bun!

Reply
Caeli @ Little Vegan Bear January 29, 2014 - 15:01

These look just beautiful!

Reply
Johanna GGG January 29, 2014 - 10:34

ooh that sounds so good – almost like marzipan – I love fancy yeasted breads and scrolls especially – we have a ‘traditional’ coffee scroll (with no coffee in it – I think it is to be eaten with coffee) in Australian bakeries that I loved and I think it means any scrolled sweet yeast bake makes me feel all happy and nostalgic – even these although I never had cranberries when growing up :-)

Reply
Mihl January 29, 2014 - 13:23

Yeah, I also never had cranberries when I grew up. We have a similar berry that is much smaller, but the fresh cranberries are always imported from the US.

Reply
East Meets West Veg January 29, 2014 - 05:41

They look absolutely gorgeous! I have been wanting to make something just like this with cranberries. There’s something so magical about snail-shaped baked goods. It makes them that much more appealing to me.

Reply
Christine (The Raw Project) January 28, 2014 - 23:11

These look wonderful and so pretty, thanks!

Reply
Jojo January 28, 2014 - 22:39

So pretty!

Reply
Andrea January 28, 2014 - 22:23

Your baked goods are always so elegant!

Reply
The Peace Patch January 28, 2014 - 22:17

Spirally swirly baked treats are always so delicious…you’re right, the double whammy of warm bread and yumful filling is irresistible! I don’t have cranberries but I do have dried blueberries and cashews so I might need to do a blueshew version. Thanks for the recipe! :)

Reply
Mihl January 29, 2014 - 13:25

That sounds like a wonderful variation!

Reply
Leonie January 28, 2014 - 22:08

Hört sich fein an – wären getrocknete Cranberries ein adäquater Ersatz…??
LG

Reply
Mihl January 29, 2014 - 13:25

Ja, das klappt. Ich würde sie allerdings vorher einweichen, das heißt ein paar Stunden in Rum oder Saft stecken. Das Gewicht dürfte anders sein, Du kannst ja einfach wie beschrieben ca. 10 Stück pro Schnecke nehmen.

Reply
panda cookie January 28, 2014 - 19:17

Fancy!

Reply
Jovanka Bastovanka January 28, 2014 - 17:11

they look beautiful. I like cranberries and this goes into my bookmark for sure =)))

Reply
Mihl January 28, 2014 - 18:59

Thanks! I hope you get the chance to make them.

Reply
  • English
    • Deutsch (German)

Join my newsletter for blog updates and exclusive recipes.

  • Email

Copyright © Constanze Reichardt 2021


Back To Top
  • Recipes
  • Vegan Baking – Tips and Tricks
  • About This Blog
  • Privacy Policy
  • Contact
  • Deutsch