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Pistachio Cinnamon Rolls

April 15, 2015

Pistachio Chewy Bite Cinnamon Rolls 2 copy
Are you searching for an easy, delicious  recipe to make in celebration of Mother’s Day coming Sunday, May 10th? Delight the special moms in your life with these scrumptious vegan Pistachio Cinnamon Rolls. Take a short cut and use Pistachio Chewy Bites to speed up this recipe. Thanks to Jenny Engel and Heather Goldberg of Spork Foods, for sharing this recipe with my readers. These are perfect for a mother’s day brunch menu.

Pistachio Cinnamon Rolls

Prep: 30 minutes
Cook: 30 minutes
Yield: 10 servings
1 package fresh pizza dough (refrigerated)
1 Filling Ingredients:
*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
1 Dash nutmeg, freshly grated
1 Dash sea salt
2 tablespoons melted non-dairy butter, divided
1 Frosting Ingredients:
1/3 cup organic powdered sugar
1 teaspoon soy creamer
1/2 teaspoon maple syrup
1/2 teaspoon vanilla extract
1 Dash sea salt
1 *For a shortcut, substitute 6 finely chopped Setton Farms’ Pistachio Chewy Bites.
1. Roll dough out into a large rectangle shape on a floured cutting board.

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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