I’ve been in love with these cardamom and rose rolls for a long time and, as has been the case with every veganized version my old favorite recipes, love them even more once removing the animal products. Who would’ve thought that using plants (like cashews and olives) instead of chicken periods and excretions from cows’ mammary glands would result in better tasting food lol.
These cardamom rolls are made from a base of olive oil brioche dough, making them just about the most decadent dessert imaginable. The added starch in the dough makes not only your gut bacteria happier, but it also aids in making the rolls chewy, rich and not fluffy like bread. It’s part of what makes these cardamom rolls so satisfying and, yeah I’ll say it…kinda mind-blowing. When packed tightly into a small pan (like pictured), the filling bubbles up and overflows from just inside of the rolls to fully encasing them, causing the edges to become completely caramelized.
Olive Oil Brioche Cardamom Rolls with Rose Water Cashew Cream Cheese Frosting
makes about 10 rolls
3/4 cup milk of choice (I prefer soy for all things cooking/baking, but a creamy oat milk would work well too)
2 tsp active dry yeast
2 tbsp flax
9 tbsp aquafaba (the liquid from cooked chickpeas – using canned works absolutely fine)
4.5 cups all purpose flour
1/4 cup starch (corn or tapioca)
1/2 cup white sugar
1.5 tsp kosher salt
7 tbsp olive oil
1 cup brown sugar
1.5 tbsp ground cardamom
1/4 tsp salt
4 tbsp vegan butter
cultured cream cheese and rose water frosting
1.5 cups powdered sugar
4 oz cultured cashew cream cheese or any vegan cream cheese, brought to room temperature
1 tbsp milk of choice
1 tsp rose water
1/4 cup crushed rose petals – optional but beautiful
Use a stand mixer for the dough if possible. In a large bowl, combine all the ingredients for the dough together and mix until well combined. If you have time, ideally let it rest about an hour before kneading as it’ll come together much quicker, then knead until it passes the window pane test. If using a stand mixer, mix using the dough hook on low for 5 minutes.
Let rise somewhere warm, once it’s doubled in size, punch down and roll out into as wide of a rectangle as you can get.
For the filling, melt the butter, then add all ingredients to the filling together. Brush the dough with the filling, then cut the dough into thin, even strips (about ~10), then roll up and place in a baking pan.
Preheat the oven to 350 degrees while letting the rolls rise again.
For the frosting, make sure the vegan cream cheese is warmed but not melted, then stir all the ingredients together well.
Bake for 35-45 minutes, let cool completely then frost.