Vegan Blood Orange Sweet Rolls

wifemamafoodie.com

Lindsay Short

subheading: Sweet Rolls:

½ cup water or milk (I used almond milk)

¼ cup Pure Maple Syrup (or Honey, if not vegan)

3 tablespoons butter or dairy-free margarine, softened

1 packet Active Dry Yeast (2¼ teaspoons)

2¾ to 3¼ cups unbleached all-purpose flour, divided

½ cup freshly squeezed blood orange juice (3 to 4 oranges. Can also use regular oranges)

2 teaspoons orange zest (1 to 2 oranges)

1 teaspoon salt

subheading: Filling:

2 to 3 tablespoons softened dairy-free butter (regular butter can also be used if not vegan)

¼ cup Coconut Sugar

2 teaspoons ground Cinnamon, or more to taste

subheading: Orange-Cashew Glaze: (Dairy-Free, Vegan):

1 cup Raw Cashews, (pre-soaked in purified water for at least 2 to 3 hours)

3 to 4 tablespoons Pure Maple Syrup or honey, to taste

zest and juice of 2 blood oranges, more juice may be needed (about 1.5 Tbsp zest and 6 to 8 Tbsp juice)

1 teaspoon vanilla extract

pinch of salt

subheading: OR:

subheading: Alternate Glaze Recipe-Orange Cream Cheese Glaze:

8 oz. cream cheese, softened (can use dairy-free)

¼ cup Pure Maple Syrup, more or less to taste

zest of two blood orange

juice of 2 to 4 blood oranges

1 teaspoon vanilla extract

pinch of salt

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