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–+ servings

Vegan Cardamom Rolls

Nicole Spiridakis
Soft and lightly spiced vegan cardamom rolls rely on whole wheat pastry flour, almond milk, and a combination of ground cinnamon and cardamom for a bit of warmth. These are a take-off on regular cinnamon rolls, but made dairy and egg-free.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 35 minutes
Rising Time 2 hours 30 minutes
Total Time 3 hours 35 minutes
Course Breakfast
Cuisine American
Servings 8 rolls
Calories 255 kcal

Ingredients
 
 

For the Dough

  • ¾ cup almond milk , warmed
  • 2 ¼ teaspoons instant yeast
  • 1 tablespoon maple syrup
  • 2 tablespoons vegetable oil
  • 1 ½ teaspoons salt
  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 1 cup whole wheat pastry flour , or regular whole wheat flour
  • 1 cup all purpose flour

Filling

  • 1 tablespoon vegetable oil
  • 1 tablespoon maple syrup
  • ⅓ cup granulated sugar
  • 2 tablespoons cinnamon
  • 1 teaspoon cardamon
  • Optional: 1/2 cup sliced almonds or chopped walnuts , toasted

Icing

  • ½ cup powdered sugar
  • 2-3 tablespoons almond milk
  • 1 ½ teaspoons pure vanilla extract

Instructions
 

Make Dough

  • In a small bowl combine ground flax seed and water, set aside. Gently warm almond milk in a saucepan over low heat.
  • In a large bowl, mix almond milk, yeast, and maple syrup. Let sit for about five minutes or so to activate the yeast. Add oil, flax seed mixture, salt, and the whole wheat pastry flour. Stir well until a shaggy dough begins to form, then begin adding the all-purpose flour in ¼cup at a time. Add flour until dough is soft (but not sticky). Knead for about 5-7 minutes then form into a ball, place in an oiled bowl, turn once to coat, cover, and let rest/rise in a warm, draft free spot for 1- 1 ½ hours.

Make Filling

  • Turn the dough out onto a floured surface and roll out into a 8 by 12 rectangle. Whisk the sugar, cinnamon, and cardamon together in a small bowl. Brush oil and maple syrup over the entire surface of the dough, and sprinkle the sugar mixture evenly across surface. Scatter the nuts evenly, if using.
  • Beginning with the the edge closest to you and rolling away from you, tuck the dough in as you go to form a log. Squeeze it just a little and mark out eight rolls. Place in a round cake pan (I used a springform pan) that has been greased lightly with oil. Cover with a warm towel and let rise again for 45 minutes to an hour.
  • After about a half hour of rising, turn oven to 350℉, then bake for about 20-25 minutes (perhaps less; my oven runs slow). Rolls should be firm to the touch and golden brown. Remove from oven and let cool slightly.

Make Icing

  • To make the icing, place powdered sugar and vanilla extract and maple syrup if using in a bowl – add only enough almond milk to get a thick consistency. Generously drizzle the icing over the rolls, then dust with granulated sugar.

Nutrition

Calories: 255kcalCarbohydrates: 46gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 475mgPotassium: 135mgFiber: 4gSugar: 19gVitamin A: 7IUVitamin C: 0.1mgCalcium: 70mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!