Cinnamon rolls are irrefutably delicious, but a lot of people hesitate to make them because it takes a lot of time to whip them up from scratch – BUT this recipe is a great quick version of this delicious treat. The dried cranberries and pistachios give them an extra special twist!
Fluffy Pistachio and Dried Cranberry Cinnamon Rolls
Yields about 10 cinnamon rolls
1 package fresh pizza dough (refrigerated)
½ cup Setton Farms Pistachio Kernels, roughly chopped
¼ cup dried cranberries, roughly chopped
2 tablespoons brown rice syrup
½ 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
½ teaspoon maple syrup
½ teaspoon vanilla extract
Dash sea salt
Roll dough out into a large rectangle shape on a floured cutting board
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 1 ½ inch rounds and place rounds in an 8 x 8 square baking dish.
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.
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. © Spork Foods, 2015