These breakfast rolls make me SO happy. #1: Because they are homemade bready goodness. #2: Because they are just sweet enough to satisfy my desire for sweet things. #3: They aren’t unhealthfully sweet, so my conscience is clear and my waistline is allll good.
A couple weeks ago I shared this homemade bread recipe that can be made without any special mixers or bread machines.
I use this recipe as the dough…which is great because you can make a variety of yummy things at once. Throw in a loaf of bread for dinner amid all your breakfast roll making. Trust me, you’ll have more than enough dough!
How To Make These Slightly Sweet Breakfast Rolls
After you make the dough from this recipe here, roll out a piece into a large rectangle or oval shape. Keep the thickness to about a half an inch…too thin and it won’t rise to a nice fluffy roll, too thick and it will be more bready than breakfast roll.
Spread some vegan butter all across the top (one of my favorite vegan option is Smart Balance). Next sprinkle some chopped nuts, cranberries (or any chopped dried fruit of choice), raw unrefined sugar, sweetened coconut flakes (optional), and drizzle on a little agave nectar (or honey if preferred).
Roll That Roll Good
You don’t need a lot of sugar or agave since you are using dried fruit to sweeten (we used about 2 Tbsp of raw sugar, a drizzle of agave, and instead rocked the fruit and coconut flakes).
Make sure you run your toppings right to the edges before you begin to roll your dough up.
Roll up your dough and cut into 1.5″ pieces. Place on an oiled baking sheet about an inch apart from each other. Sprinkle a little large-cut raw cane sugar across the top for a nice slightly sweetened crust with a bit of crunch.
Allow it to rise for about 40 minutes in a warm place. You can start the preheat on your oven just enough to warm it slightly, shut it off and place your rolls to rise in the oven. When it is time to bake it, just remove the breakfast rolls from the oven, preheat it to 350*F and bake until golden brown on top (15-20 minutes).
Don’t Forget To Share!
We love this recipe as a great “welcome to the neighborhood”, or even to share with friends or family.
A couple weeks ago we made these rolls and packaged them up in a cute little pastry box for some members of our church.
How To Store Your Bread
The one thing to remember with these rolls is that they are best when eaten within the first 2-3 days of having been made. Because they are vegan, they will start to taste dry if not eaten sooner than later.
You should also keep your rolls well sealed in a ziplock bag, or plastic wrap to keep it moist and yummy!
These rolls sure help curb my sweet tooth, and are great with a ton of fruit for breakfast! Enjoy!
