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Vegan Orange Cranberry Sticky Buns

Vegan orange cranberry sticky bun on a white plate with a fork drizzled in orange glaze.
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Delectable Orange Cranberry Sticky Buns - a bright, sweet and tart breakfast or dessert that is absolutely bursting with fresh citrus flavor.

Ingredients

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For the Cranberry Filling

1 recipe orange cranberry sauce

1/4 c sugar

3 tbsp vegan butter, softened

For the Rolls

1/2 c vegan butter

1/2 c + 1 tbsp (separated) sugar

3/4 c nondairy milk

1/2 tsp salt

1/4 c orange juice

1 tbsp orange zest

1 tsp vanilla bean paste (or extract)

1/4 c warm water (110-120 degrees F)

2 1/4 tsp (1 packet) active dry yeast

4 1/2 c all purpose flour

For the Glaze

1/4 c vegan butter, softened

1 c powdered sugar

1 tbsp orange juice

1 tsp orange zest

Instructions

  1. Make Cranberry Filling: Prepare the orange cranberry sauce by following this recipe. Do not add in the 1/4 c of sugar or vegan butter. These will be used just before the rolling process. Allow sauce to chill in the fridge until ready to use.
  2. Melt Butter and Sugar: Add 1/2 c vegan butter, 1/2 c sugar, nondairy milk and salt to a small saucepan. Heat on the stove whisking continuously until sugar is dissolved and butter is completely melted. Remove from heat and set on another burner to cool. Whisk in the orange juice, orange zest and vanilla. Set aside.
  3. Activate Yeast: Add 1/4 c water to a small glass measuring cup and microwave for about 30 seconds. Stir in 1 tbsp of sugar and then check the mixture’s temperature using a candy thermometer. If it falls between 110 and 120 degrees F, pour in the yeast. If it’s too hot, wait until the temperature falls between this range. Set aside for 10 minutes. The yeast will froth up and the mixture will double in size. If it doesn’t, your yeast is expired and you need to start again.
  4. Make Dough: Add saucepan mixture (it should still be warm but not hot) to the bowl of a stand mixer fit with the paddle attachment. Pour in the yeast mixture and turn the machine on at a low setting to stir these two together for 1 minute. Add in 2 1/2 cups of flour and mix for another 2 minutes. Add in the remaining flour and mix for 2 minutes more. The dough will be wet and sticky.
  5. First Rise: Transfer the dough onto a floured, clean surface and knead a few times using your hands. Grease a large bowl with vegan butter or spray oil and set the dough inside. Roll the ball of dough around a little to make sure all sides are coated in the oil. Cover bowl with a clean kitchen towel and sit in a warm place to rise for about 1 1/2-2 hours.
  6. Rest: Once the dough has roughly doubled in size, punch it down and transfer it to a floured surface. Lay a towel over it and allow it to rest for 10 minutes. This will make it easier to roll out.
  7. Roll out Dough: Using a rolling pin, roll the dough into a rectangle that is roughly 20 inches in length and 12 inches in width. There is no need to measure, you just want the long edge of the dough to be facing you. Using a butter knife or offset spatula, spread the 3 tbsp softened vegan butter evenly over the top of the dough. Follow this with the prepared cranberry sauce taking care to leave a 1/2 inch margin around the perimeter of the dough. Sprinkle 1/4 c sugar over the top of the cranberry sauce.
  8. Roll up Dough: Roll up the dough evenly. Make sure you are incorporating the filling in your roll and not pushing it forward as you roll. Once rolled, arrange so the seem side is down. Cut off about 1 inch on either end of the roll and discard. These pieces won’t have much if any filling.
  9. Second Rise: Using a sharp knife or dental floss, cut the roll into 12 equal pieces. Line a 9x13 inch pan with parchment paper and grease it with 1-2 tbsp of vegan butter. Carefully arrange your cut rolls in the pan. Cover pan with a kitchen towel and set some place warm to rise for another hour.
  10. Bake: Preheat oven to 375 degrees F (190 C). Once the rolls have puffed up, place the pan on center rack of preheated oven and bake uncovered for 20 minutes. Allow the rolls to cool for at least 15 minutes.
  11. Glaze: Make the glaze as the rolls cool. Whisk together the softened vegan butter, powdered sugar, orange juice and orange zest in a bowl until smooth. Drizzle it over the warm (but slightly cooled) sticky buns. Serve immediately.

Equipment

Notes

*Baked sticky buns will keep in an airtight container at room temperature for 2-3 days.

*Yeast can be a little bit tricky! If your’s fails to activate in the test, it is either expired or your water was too hot. It’s ok it this happens! We check the yeast before adding it so as to not waste the other ingredients. Just grab a fresh packet!

*If you’d like to get ahead, prepare these rolls as directed up through the “second rise” step! Once the buns have puffed up, cover the pan with plastic wrap and set it in the fridge to chill overnight. Uncover and bake as directed in recipe first thing in the morning.

Find it online: https://censoredbaker.com/vegan-orange-cranberry-sticky-buns/

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