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GIANT GINGERBREAD ROLLS

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It’s the most wonderful time of the year! Mariah Carey is playing, I have a golden reef on my door, and Fabio and I got Harry a matching set. You may have guessed, it’s Christmas!

As a little girl, each Christmas my grandma and I would stay up baking ‘Betty Crocker’ cakes as my grandpa made us all sweet potato pies. As I got older, I began to have White Christmas parties and elephant exchanges with all of my friends. But this year is very different, it’s different for us all. But different doesn’t always have to be a bad thing! With this year coming to a close, it is safe to say that 2020 put a new spin on everything. So, why not have a new spin on a classic that we all know and love?

These rolls are light, fluffy, and flavorful. You will have so much fun crafting this (whether alone or with a group!). Honestly, my roommates couldn’t get enough and that is always a tell-tale sign that I have gotten it right! I would enjoy these with some tea, apple cider, or hot chocolate! It’s the perfect breakfast roll that is lightly iced and ready for dipping! I hope these rolls bring a classic spin on a family favorite! Details below. Oh and Merry Christmas you filthy animals!

GINGERBREAD ROLLS
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GINGERBREAD ROLLS

Recipe by blkandveganCourse: Dessert, BreakfastCuisine: Holiday, American
Servings

4

servings
Prep time

1

hour 

30

minutes
Cooking time

25

minutes

Ginger, cinnamon and spice – in a roll!

Ingredients

  • 4 1/2 cup flour (plus more for working the dough)

  • 1 packet active dry yeast

  • 1 tsp salt

  • 1 1/2 cup vegan milk

  • 1/2 cup melted butter

  • 1/4th cup white sugar

  • 1/2 cup pumpkin puree

  • 1 tsp fresh ground ginger

  • 1 tbsp vanilla extract

  • Filling

  • 1/2 cup vegan butter

  • 1/2 cup brown sugar

  • 1 tsp dried ginger seasoning – plus more for sprinkling

  • 3/4 tsp cinnamon – plus more for sprinkling

  • 1/4 tsp ground cloves

  • 1/4 tsp all spice

  • 1/4 tsp nutmeg

  • Icing

  • 1 cup powdered sugar

  • 2 tbsp vanilla

  • 1 tbsp vegan butter

Directions

  • In a large bowl add your vegan milk and butter. Microwave until about 110 degrees ( about 2-3 minutes).
  • Add your pumpkin puree, grated ginger, 1 tbsp vanilla extract, 1/4ths cup sugar to the butter mixture and whisk until well combined! Ensure it is still around 110 degrees if not microwave together for another minute.
  • Next add your active dry yeast to the mixture, whisk and set aside for about 2-5 minutes while the mix gets frothy.
  • In a separate bowl – add 4 cups of flour, salt, and whisk.
  • Add your butter mixture to your flour and mix until well combined. Add 1/2 extra flour as you work your dough.
  • On a clean, floured surface knead your dough until you create a smooth ball ( if it still feels too sticky feel free to add more flour 1/4th cup at a time until you can make it a clean ball!) 
  • Place your ball into a lightly oiled oven-safe bowl. Cover with a towel and place in the oven on warm for 1 hour
  • Next, take your dough out of your bowl (should be doubled in size) and knead on a clean floured surface into a rectangle – using a rolling pin, roll your rectangle out into a 1/2 inch thickness
  • Combine all your filling ingredients and add an even layer to your dough! I like to dash cinnamon and ginger on top as well.
  • Roll at the base of the dough ( tightly but gently) until you get a giant log – trim off uneven tips and begin to slice your log into 2-inch rolls and set on a oiled cake tin
  • Once again, cover your cake-tins with a towel and set them in the oven on warm for 30 minutes for their final poof! Almost done!
  • Now it’s time to bake! Set your oven to 350 and set your perfect rolls in the oven for 25 minutes and voila!
  • To make the icing, combine all ingredients and pour on top of your rolls fresh out of the oven!
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APPLE PIE ROLLS!

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#Stressbaking has officially commenced and my oven is completely done with me. I have stuck something new in that thing at least twice a day (lol). I have to say out of all the creations these apple pie rolls are worth sharing! They are so darn good that you will forget what you were stressed about. Delicious buttery rolls stuffed with apple pie filling and topped with vegan cream cheese frosting? Sign me up, please!

These are the perfect treats to enjoy alone or with some vanilla ice cream on top (drool!). They can please any crowd for the upcoming holidays or honestly be enjoyed for a party of one! Feel free to stick these in your fridge and go back for up to a week. Ok, I promised I would never gab too much on my website. So without further a due, I present Apple Pie Rolls!!!!!!!

APPLE PIE ROLLS!
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APPLE PIE ROLLS!

Recipe by blkandveganCourse: Breakfast, DessertCuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

1

hour 

30

minutes
Cooking time

25

minutes

Apple pie in a roll. Case closed.

Ingredients

  • Dough

  • 2 cups almond milk – warm

  • 1/2 cup melted butter – warm

  • 1/4th cup sugar

  • 1 tbsp vanilla extract

  • 1 packet active dry yeast

  • 4 1/2 – 5 cups flour

  • Salt to taste

  • Filling

  • 3/4th cup brown sugar

  • 3/4th cup vegan butter

  • 1 tsp apple pie seasoning

  • 1 tsp pumpkin pie seasoning

  • 1 large apple ( pick any you’d like!) peeled and diced

  • Cream Cheese Icing

  • 2 cups powdered sugar

  • 1/4th vegan cream cheese

  • 1 tbsp vanilla

  • 2-3 tbsp water

Directions

  • Microwave your butter and vegan milk together until they are warm (120 – 130 degrees)
  • In a large bowl, whisk almond milk, melted butter, vanilla extract and sugar. Make sure your ingredients aren’t too hot 
  • Sprinkle yeast evenly over mixture and whisk – let sit for 5 mins or less (while yeast gets frothy)
  • Slowly add 4 1/2 cups flour and salt to the butter mixture & mix with a wooden spoon until combined
  • Add 1/2 cup flour and lightly kneed the dough until it doesn’t stick to the sides of your bowl and you can form into a ball
  • Place dough mixture in a lightly oiled bowl and place a towel over the bowl for 1 hour as it doubles in size
  • Place dough on a clean, lightly floured surface, knead into a rectangle and roll the dough to 1-inch thickness
  • Time to make your filling. Combine your brown sugar, butter, apple pie and pumpkin spice seasoning ingredients and cover all sides of the dough! Add your chopped applies and place evenly over the dough.
  • Roll at the base roll the dough evenly until you get a giant log – trim off uneven tips
  • Starting at the middle, cut the log into half and slice the dough into 1 inch thick rolls
  • Place the rolls on a well oiled cake pan and set them in your oven on “warm” wrapped in a towel for 30 minutes to double in size
  • After 30 minutes, take your rolls out of the oven and set your oven to 350 degrees, and cook your rolls for 25 mins or until golden brown.
  • Combine all icing ingredients and add to rolls once fresh out of the oven.
  • ENJOY!
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CHOCOLATE RASPBERRY ROLLS ?

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You can say that I basically just discovered cocoa powder bc I’m putting that ish in errrrrrrything ? Honestly guys this recipe was 2 days in the making but so worth the outcome!!! Introducing LUSCIOUS, CHOCOLATEY, VEGAN chocolate raspberry rolls!!! So moist guys and honestly DON’T let the long caption fool you – you CAN do this!!! If I can, you can ??? also topped it off with some cream cheese icing #yummyinmytum!!!! Ok that’s all – love you guys my vegan lovas! If you want to see a video on how to – click here!

CHOCOLATE RASPBERRY ROLLS ?
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CHOCOLATE RASPBERRY ROLLS ?

Recipe by blkandveganCourse: Dessert, BreakfastCuisine: American
Prep time

2

hours 
Cooking time

25

minutes

Chocolate rolls for all the chocolate lovers out there! Enjoy vegan lovas!

Ingredients

  • Dough

  • 2 cups almond milk – warm

  • 1/2 cup melted butter – warm

  • 1/4th cup organic sugar

  • I packet active dry yeast

  • 4 1/4th – 1/2 flour

  • 3/4th cups cocoa powder

  • 1 tsp salt

  • Filling

  • 1/4th cup raspberry preserve

  • 2/3rd cup fresh raspberry

  • 2 tbsp sugar

  • Icing

  • 1/2 cup confections sugar

  • 2 tbsp kite hill cream cheese

  • 2 tbsp earth balance

  • 1 tsp vanilla

Directions

  • In a large boil, whisk almond milk, melted butter and sugar. make sure your ingredients aren’t too hot – but just warm. (I suggest microwaving your butter for 45 secs)
  • Sprinkle yeast evenly over mixture and whisk – let sit for 5 mins or less (while yeast gets frothy)
  • Slowly add 4 1/2 cups flour, cocoa powder and salt to the butter mixture & mix with a wooden spoon until combined
  • Place dough mixture in a lightly oiled bowl with a towel for 1 hour to double in size
  • Add additional flour if needed and lightly kneed the dough until it doesn’t stick to the sides of your bowl
  • Place dough on a clean, lightly floured surface. knead into a rectangle and roll the dough to 1 inch thickness
  • Add your raspberry jam, fresh raspberries and sugar
  • At the base roll the dough evenly until you get a giant log – trim off uneven tips
  • Starting at the middle, cut the log into half and create 1 1/2 inch thick raspberry rolls
  • Place the rolls on a well oiled cake pan and set them aside in a warm spot wrapped in plastic wrap for 30 minutes to double
  • Place in the oven @ 350 for 25 mins
  • Combine all icing ingredients and add to rolls once fresh out of the oven
  • Enjoy! 
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LEMON ICED RASPBERRY ROLLS

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Super moist, super luscious & SUPER VEGAN!! Today’s project is complete!! Woke up this morning wanting some cinnamon rolls but wanted to give them a summer twist – and what’s more summery than lemon and raspberries ?? This is one of the best combinations I think I’ve come out with to date!! Super excited to show you guys and excited to see it come to life in your kitchen – also this was a fan favorite, enjoy vegan loves! Video on my how to found here.

LEMON ICED RASPBERRY ROLLS
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LEMON ICED RASPBERRY ROLLS

Recipe by blkandveganCourse: Sweet, Breakfast, DessertCuisine: American
Prep time

2

hours 
Cooking time

25

minutes

Lemony, raspberry goodness. YUM.

Ingredients

  • 2 cups almond milk – warm

  • 1/2 cup melted butter – warm

  • 1/4th cup organic sugar

  • I packet active dry yeast

  • 4-5 cups flour

  • 1 tsp salt

  • Filling

  • 1/4th cup raspberry preserve

  • 2/3rd cup raspberry

  • Icing

  • 1 cup powder sugar

  • 2 tbsp water

  • 2 tsp lemon extract 

Directions

  • In a large boil, whisk almond milk, melted butter and sugar. make sure your ingredients aren’t too hot – but just warm. (I suggest microwaving your butter for 45 secs)
  • Sprinkle yeast evenly over mixture and whisk – let sit for 5 mins or less (while yeast gets frothy)
  • Slowly add 4 1/2 cups flour and salt to the butter mixture & mix with a wooden spoon until combined
  • Set oven to warm and place dough mixture in a lightly oiled bowl with a towel for 1 hour to double in size
  • Add remaining 1/2 flour and lightly kneed the dough until it doesn’t stick to the sides of your bowl
  • Place dough on a clean, lightly floured surface, knead into a rectangle and roll the dough to 1 inch thickness
  • Combine your filling ingredients and add your raspberry filling
  • At the base roll the dough evenly until you get a giant log – trim off uneven tips
  • Starting at the middle, cut the log into half and create 1 1/2 inch thick raspberry rolls
  • Place the rolls on an oiled cake pan and set them aside in a warm spot wrapped in plastic wrap for 30 minutes to double
  • Place in the oven @ 350 for 25 mins or until golden brown
  • Combine all icing ingredients and add to rolls once fresh out of the oven
  • Enjoy!