Cranberry Cinnamon Rolls


  • 1 cup whole wheat flour
  • 1 cup all purpose flour 
  • 2 Tbs ground flax
  • 3 Tbs cane sugar
  • 1 Tbs baking powder
  • 1/4 cup melted coconut oil, plus more for spreading
  • 3/4 cup plant-based milk, plus more for glaze
  • 2-4 tbs Treeline Plain Cream Cheese
  • 1 cup fresh cranberries
  • Maple syrup
  • Salt 
Combine and mix the flours, ground flax, sugar, and baking powder.
Drizzle 1/4 cup melted coconut oil and work in with your hands. 
Add 3/4 cup plant milk and form the dough.
On a floured surface roll out the dough into a rectangle about a 1/4 inch thick. Brush in some melted coconut oil, sprinkle desired amount of brown sugar and cinnamon. Scatter on some fresh cranberries.
Carefully roll the dough to keep cranberries in place. Slice the rolls and place them in a baking dish.
Bake at 400 till golden (about 20 minutes). 
While those are baking, make the cream cheese glaze by heating Treeline Plain Cream Cheese, maple syrup to taste, and plant-based milk. Then drizzle over warm rolls!


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