Cardamom, orange zest, and fresh blueberries are sprinkled inside tender cinnamon roll dough for a sweet and fragrant breakfast or brunch treat.
Heat nutpods, butter, and sugar to lukewarm (110° F). Transfer mixture to a stand mixer fitted with the dough hook or large bowl. Sprinkle yeast over the top and let sit until foamy, about 12 minutes.
Stir in flour and salt to form a sticky dough. Knead until dough is smooth and elastic, about 5 minutes in the stand mixer or 8 to 10 minutes by hand on a floured work surface. Transfer to an oiled bowl. Cover with plastic and let rise in a warm place until dough is doubled in size, about 1 hour.
Line an 8-inch cast iron skillet or baking dish with parchment paper.
On a lightly floured surface, roll out dough to a 18- by 14-inch rectangle. Brush with 2 tablespoons melted butter and sprinkle evenly with sugar, cinnamon, cardamom, orange zest, and blueberries.
Starting with the long edge of the rectangle facing you, tightly roll up dough into a cylinder, placing the seam side down. Using a serrated knife, cut dough into 2-inch pieces (you should have about 10 rolls). Place rolls, cut side up, in the prepared dish and brush with remaining 2 tablespoons butter. Cover with plastic wrap and let rise in a warm place for about 30 minutes.
Meanwhile, preheat oven to 350° F.
Bake cinnamon rolls until just golden, 25 to 30 minutes. Toast the tops of the rolls by brushing them with vegan butter & place them under a hot broiler for 30 seconds at the end of their baking time.
To make frosting: Whisk together the powdered sugar with the melted butter first - let it cool down a bit, and then whisked-in the nutpods until smooth.
Remove rolls from the oven and let cool slightly before serving or frosting.
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