Make your holiday sweeter by serving homemade Cranberry Cinnamon Rolls, made with yummy vegan eggnog!
Since it’s already December, I just had to share a recipe that screamed Christmas, and these Cranberry Cinnamon Rolls have “Happy Holidays” written all over them. Whether you make them for Christmas Eve, Christmas morning or even New Years Day, these are sure to be a huge hit.
In my family, we actually have birthday cake for breakfast, as we take a moment to celebrate what the season means to us. But, after the cake and the present opening, that’s when the rest of the family come over and we typically indulge in breakfast round 2. Although savory would be perfectly acceptable here, there’s just something pretty special about seeing their eyes light up when you bring out a casserole dish full of fresh baked, cranberry cinnamon rolls.
Iβve actually been making and testing out this recipe for ya’ll for a while now but I just had to make sure they were perfect before I posted them! And by-golly, that’s what they are…PERFECT!
I mean, you just canβt go wrong with fluffy eggnog cinnamon rolls, layered with tart cranberry filling, sticky cinnamon sugar and drenched in eggnog-infused cream cheese frosting.
The most delicious holiday breakfast …..or brunch!
And guess what – these cranberry cinnamon rolls are
- easy to make
- vegan
- gluten-free
- & nut/peanut-free
Making the Cinnamon Roll Dough
And this dough is possibly one of the most delicious cinnamon roll doughs ever. I’ve tested this with both AP flour and 1-to-1 gluten-free flour and both times, it turned out soft and pillowy. But the key ingredient is patience. That’s right, patience.
Yes, our dough uses yeast which means that you have to wait a little longer for something good to come, but there’s really nothing wrong with that. Especially when we live in a world of online shopping, commerical-less television and Alexa to answer our questions immediately (and yes, I’m preaching to myself on this one!).
But just make sure to follow the instructions as written, because you don’t want to do the steps wrong and then spend extra time waiting for your dough to rise, when it’s clearly just not going to happen.
Cranberry Cinnamon Roll Filling
But the best thing about these rolls is the filling. The incredible swirls throughout the dough come from a mix of vegan butter, brown sugar, and cinnamon. But because it’s Christmas and because this season is magical…I had to do something extra special to the filling….like add a layer of homemade cranberry sauce.
Cranberry Sauce is Amazing
Now before you scrunch up your nose in doubt, I want you to know that I actually have cranberry haters in this house and they LOVED these cranberry cinnamon rolls.
If you notice the photo above, you’ll see that I only had cranberry on half of the roll…and that was exactly how I baked it, just to appease those who shall remain nameless. However, that cranberry side was gobbled up first and my little doubters quickly became believers!
Homemade Cream Cheese Frosting
The trifecta effect is complete with the final layer…..a heavy handed spreading of homemade eggnog cream cheese frosting. YUMMM guys, this stuff is worth every extra calorie! Actually, I’m not sure what the calorie count is…..sorry, not sorry! I mean, it’s Christmas and didn’t you hear that Christmas calories don’t count?
Make Ahead Cinnamon Rolls
With Christmas morning being a little hectic, this recipe can be made ahead of time. Meaning you can wake up in less of a rush, open gifts first thing, drink your coffee then enjoy your hot cinnamon rolls. (Check out TIPS at the end of this post for instructions).
WHAT YOU NEED TO MAKE CINNAMON ROLLS
And that my friends, is one of our BEST family recipes. Think of it as an early Christmas present. 🎄
Cranberry Cinnamon Rolls (Vegan + Gluten-free)
Tender, fluffy, moist and delicious Eggnog Infused Cranberry Cinnamon Rolls.Β No one will know they are vegan and gluten-free.
Ingredients
Cinnamon Roll Dough
- 1 cup dairy-free egg milk (we used Good Karma Holiday Nog)*
- 1/2 cup sugar + 1 tablespoon (keep separated)
- 1/2 teaspoon salt
- 8 tablespoons vegan butter (Earth Balance Soy Free)
- 1 tablespoon vanilla extract
- 1/4 cup warm water (110Β°)
- 1 envelope of dry active yeast
- 4 cups GF flour plus a little extra for dusting (Bob's 1-1 Gluten-free or AP flour also works)**
Cinnamon Sugar Filling
- 3/4 cup packed brown sugar
- 1 1/2 teaspoon ground cinnamon
- 4 tablespoons vegan butter, softened
Cranberry Jam Filling
- 4Β cupsΒ cranberriesΒ fresh or frozenΒ
- 1Β cupΒ granulated sugar
- 1/4Β cupΒ fresh orange juice
- 2Β tspΒ orange zest
Eggnog Frosting
- 2Β ouncesΒ softened cream cheese
- 4Β tablespoonsΒ softened butter
- 5Β cupsΒ powdered sugar
- 1Β teaspoonΒ vanilla extract
- 6Β tablespoonsΒ eggnogΒ more as needed
Instructions
Make the Dough:
- Turn oven on to 200° and when it reaches that temperature, turn it off.
- In a small saucepan, heat eggnog, 1/2 cup sugar, salt and butter over low heat until just melted. Remove from heat and add vanilla. Let cool to touch (110°).
- While butter is cooling, place the warm water, remaining tablespoon of sugar and yeast in a glass measuring cup. Stir for a second then set aside and allow to proof (about 10 minutes). Yeast will get foamy and double in size. **If it doesn't double then start this step over again since the yeast is dead or the water was at the wrong temperature. You need this step to work or else your dough will not.
- In a stand mixer with the paddle or whisk, combine butter mixture and yeast mixture and mix together for a minute then reduce to low and add 2 1/2 cups of flour. Mix for another minute then add another 2 cups of flour and let run for another minute. Remove sticky dough from mixer and place it on a lightly floured surface (I like to use a silpat for easier clean-up). Knead with your hands for approximately 2 minutes, adding a tiny bit of flour just so it doesn't stick to you.
- Place dough in a large, oiled bowl and spin it around so the entire ball gets oiled. Cover with a dry kitchen towel and place in the oven that you already warmed up (make sure its turned off). Let dough rest 1 hour, or until it doubles in size.
Make Cranberry Jam
- Combine cranberries, sugar, orange juice, and orange zest in a medium saucepan and bring to a boil. Reduce heat to medium and let simmer gently for about 10 minutes, until most of the cranberries have burst open. Let cool completely.
Make Cinnamon Filling
- Combine brown sugar and cinnamon in a small bowl and set aside.
- Remove from oven and push down center of dough so it deflates. Return dough to a floured surface, cover with towel again for 10 minutes while you bring out your fillings.
- Roll our dough into approximately a 20"x13 " rectangle.
- Spread softened butter over the entire surface of dough. Sprinkle evenly with cinnamon sugar mixture.
- Spread cooled cranberry jam on top, leaving a 1" border.
- Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 12 pieces with a sharp knife. Arrange rolls in a lightly greased 13x9-inch baking pan. Cover with a towel and place back in a warm place until they have expanded, about another 30 minutes.**Preheat oven to 375°F. Bake rolls, uncovered until golden brown, about 20-30 minutes. Then transfer pan to a wire rack.
Make the Glaze
- In a large bowl cream together cream cheese, butter, and vanilla until light and fluffy, 2-3 minutes. Mix in 2 cups powdered sugar, then 6 tablespoons eggnog, mixing until smooth. Add powdered sugar 1 cup at a time, mixing until incorporated, then add more eggnog if needed until frosting is light, fluffy, and easily spreadable.
- Spread frosting on cooled slightly cooled cinnamon rolls and serve.
Notes
*Any dairy-free eggnog or milk of choice will work here
*If using GF flour, double check if Xanthan Gum is required.Β Most 1-1 blends already contain it.
*Make ahead of time. Complete recipe through step 13.Β Cover and refrigerate overnight.Β In the morning, bring to room temperate and bake.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 441Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 85mgSodium: 183mgCarbohydrates: 75gFiber: 2gSugar: 50gProtein: 6g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
Tips and Tricks for Making Cranberry Cinnamon Rolls
- Make sure to follow the recipe! The eggnog should be warm, not hot, measure the flour correctly, and let the dough rise like instructed. If the yeast doesn’t rise, start this step again.
- This recipe can be made on the day before. After youβve placed the filled rolls into the baking pan, cover the pan with plastic wrap and put it in the refrigerator. The next day, remove the pan from the fridge and allow the rolls to come to room temperature (approx 1 hour) then bake.
- Instead of making cranberry sauce you can also use 2 cups of leftover sauce from your holiday dinner, canned cranberry sauce, or simply add 2 cups whole cranberries on top of cinnamon sugar mix.
Oh my goodness! These look so heavenly. They’re so perfect for Christmas morning!
The fluffiness on these is unreal! My gluten-eating, no-allergies boyfriend just asked for cinnamon rolls!
It says the recipe is vegan? Do you recommend a non-dairy cream cheese to use in these?
The rolls look incredible and Iβm hoping to make them for my gluten-free and dairy-intolerant kiddos this Christmas morning.
Yes, I use a vegan cream cheese for this. We love Tofutti cream cheese the best, but if you don’t have a nut allergy like we do, you have a few other options, like Kite Hill or Miyokos. Daiya is also another good allergy-friendly option and may be easier to find (it’s top 8 free).
That dough turns out so perfectly flaky! I wanted to reach right into the screen to get some. What a brilliant use of vegan eggnog, too. I bet the cranberry and nog flavors mix so well. What a great way to use up leftover cranberry sauce too!
You’re so right Alisa. I love the nog and cranberry combination. It’s the perfect holiday breakfast (or dessert, or snack )
OH MY GOODNESS!! These look so big and soft with the perfect texture, I want to reach through the screen and grab one, lol!!!
Wouldn’t that be amazing if we could actually do that?
Birthday cake for breakfast on Christmas is a genius idea! I fear we forget why we celebrate in the first place and this would be such a fun way to remember. In Germany we have Baby Jesus visit on Christmas eve and he is the one who brings the presents.
That’s a fun way they do it in Germany….definitely would remind you what its all about. And yes, cake for breakfast is always a good thing .
These look delicious! Perfect for Christmas morning breakfast!
and New Years and pretty much any Sat morning π
BEAUTIFUL photographs! The cinnamon rolls looks like the perfect breakfast for some Christmas elves with a sweet tooth! Thanks for the detailed instructions!
Thank you Jules! I always had trouble making cinnamon rolls in the past, so the more instructions the better (at least it was for me). Have a wonderful Christmas
Um, why have I never thought of making cranberry cinnamon rolls??? These are absolutely gorgeous, I can’t WAIT to make them!
My mouth is watering! can’t not wait to try this.
I donβt understand. Is the eggnog you use vegan? Doesnβt it have egg?
It is a vegan eggnog. So Delicious makes one that is quite yummy that we enjoy over the holidays and its also quite nice to bake with as well.
Hello π
First, thanks for sharing your recipes!
I just tried the recipe, but the dough is soooo dry (like sugar cookie dough). I checked 3 times and I think I follow the instructions perfectly … I’m going to add more milk (I used almond milk instead of eggnog), I hope it works!
* I tried many other recipes, but I can’t find one that makes me fall in love.
Thanks again!
Did you use the version with GF flour? And if so, which flour did you use? Unfortunately all the brands I’ve tried all work differently, like soaking up the liquids more than others. Thats the only thing I can think of without being there to see :). Please let me know if that helps, but if thats the case, then extra liquid will help.
What type of flour did you use? Was it GF? Was it a blend? Did it contain nuts? Not 2 flours are equal, especially when GF which is why I’m asking. Some soak up the liquids too much and need to have extra added back in.
I wanted so bad to be successful at this recipe. I tried this recipe twice today. But like another reviewer, my dough was dry. I used So Delicious Holiday Nog (which is like a coconut milk egg nog), Bob’s 1-to-1 GF flour, I even used a thermometer to make sure the warm water and butter mixture were both at 110Β°. The yeast in Step 3 was foamy and doubled in size as it should. But when I got to Step 4 and added the final 2 cups of flour is when it went down hill. My dough was not sticky at all. I proceeded as instructed but when I put the dough in the prewarmed oven, the heat of the oven just made the dough dryer. (And yes, the oven was off and yes I covered the bowl with a towel). Help? Where did I go wrong? I desperately want to make these for my daughter for Valentine’s Day.
I’m not certain why the dough gets too dry. I would recommend adding your extra flour in slowly, then if you need to adjust the amount, (say 2 cups instead of 2 1/2, then you can). I use a pre-warmed oven because my house is cold and I don’t have a warm window area to let the dough rest. But my oven doesn’t register a temp when I put my dough in it, if that makes sense. Use a window if you’d like, a counter with light on it or another warm spot. That should work.