Orange Maple Sweet Rolls

I love everything about Sunday brunch, it’s a time to spend with family and friends enjoying the familiar flavors of your childhood, I like my brunch menus to be delicious, relaxed and easy. It’s a time to spend with your family and friends not in the kitchen. I always make things for brunch that can just be left out at room temperature and served family style or on a buffet.
These sweet rolls are so light and airy with such a nice orange flavor and complements so nicely with the maple flavor. Yes, you could add nuts to this recipe if you would like - walnuts, pistachios or pecans would work best.


Print Ricipe!

Orange Maple Sweet Rolls

Makes 2 -9 inch rounds
350 degrees for 35 minutes

1/2 cup warm water
1/2 cup coconut milk or soy milk ( not the coconut milk in a can)
1/3 cup coconut oil, melted
1 package of dry active yeast
1/3 cup maple syrup
1 1/2 tsp. salt
1/3 cup Vegenaise
2 tsp. vanilla
Zest of an orange
4 cups AP flour

4 Tbsp. maple syrup
1/2 of Earth Balance butter, melted
1 cup of light brown sugar

  • Warm water to a bout 110 degrees, add package of yeast. Let sit for five minutes.
  • In the bowl of a stand mixer add coconut milk, coconut oil, maple syrup, Vegenaise, vanilla and orange zest. With the paddle attachment mix on low until combined.
  • Add yeast mixture to mixer, continuing with the mixer on low add one cup of flour at a time until incorporated. Change to dough hook after cup # 3. After all the flour has been incorporated turn up to medium and mix for 10 minutes. Watch so the mixer doesn’t not walk of the counter. :/
  • Put dough into greased bowl and cover with plastic wrap. Let dough rise until doubled in size, about 1 ½ hours.
Tip: Or you can make the dough the night before and put in the refrigerator to rise over night, you just have to let it come to room temperature the next day before rolling out.
  • Coat each cake pan by brushing the sides and bottom with melted Earth Balance butter and then add 2 tablespoons of maple syrup in each pan.
  • Cut the risen dough in half and roll out dough into the shape of a large rectangle.
  • Brush the rolled out dough with melted Earth Balance butter and sprinkle evenly with brown sugar (about a ½ cup each of brown sugar). Roll the long side of the dough into a roll and cut into 12 pieces.
  • Place 12 pieces cut side up into the greased cake pans, leaving space in between each roll. I press the down lightly to spread the rolls out slightly. Repeat with the second piece of dough.
  • Cover with plastic wrap and let rise about an hour until it doubles in size.
  • After the rolls have risen place in preheated 350 degree oven until puffed up and golden brown, about 35 minutes.
  • Let rest about five minutes and then turn out into a serving plate.
Here's how I did it!
This is the coconut milk I use
wet ingredients
the dough is on the wet side, don't worry
oil the bowl and flip the dough over so it's coated in oil
doubled in size
roll out thin
Earth Balance and brown sugar
roll into a log
make sure there is some space between each roll
let rise until doubles in size
bake 35 minutes @ 350 degrees



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