Yields about 10 cinnamon rolls
1 package fresh pizza dough (refrigerated)
*12 cup Setton Farms Pistachio Kernels, roughly chopped
*14 cup dried cranberries, roughly chopped
*2 tablespoons brown rice syrup
12 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
12 teaspoon maple syrup
12 teaspoon vanilla extract
Dash sea salt
*For a shortcut, substitute 6 finely chopped Setton Farms’ Pistachio Chewy Bites.
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 12 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.
About the Chefs: L.A.-based sisters and celebrity chefs, Heather Goldberg and Jenny Engel of Spork Foods are vegan chefs that own a Los Angeles-based gourmet cooking school. The culinary duo are also cookbook authors and work with some of Hollywood’s elite including Emily and Zooey Deschanel, Kristen Bell and Dax Shepard, Kristin Bauer van Straten and Alicia Silverstone.