Pistachio Cinnamon Rolls
*1/2 cup Setton Farms Pistachio Kernels, roughly chopped
*1/4 cup dried cranberries, roughly chopped
*2 tablespoons brown rice syrup
1Ž2 teaspoon ground cinnamon
Dash nutmeg, freshly grated
Dash sea salt
2 tablespoons melted non-dairy butter, divided
1/3 cup organic powdered sugar
1 teaspoon soy creamer
1/2 teaspoon maple syrup
1/2 teaspoon vanilla extract
Dash sea salt
*For a shortcut, substitute 6 finely chopped Setton Farms’ Pistachio Chewy Bites.
2. In a mixing bowl, combine pistachios, cranberries, brown rice syrup cinnamon, nutmeg and sea salt. Set aside. Brush dough with melted non-dairy butter and sprinkle with pistachio, cranberry filling mixture. Roll into a coil. Cut into 11/22 inch rounds and place rounds in an 8 x 8 square baking dish.
3. When rolls are in dish, brush with more melted non-dairy butter. Cover and let rise until rolls are almost doubled in size, about 30 minutes.
4. Preheat the oven to 350° and bake for 30 minutes or until golden brown.
To make frosting, whisk powdered sugar, almond milk, maple syrup, vanilla extract, and sea salt together until mixture is smooth. Drizzle over cinnamon rolls when they have cooled.
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