Maple Walnut Chocolate Cherry Sweet Rolls

 I was making a couple different types of vegan sweet rolls this weekend, and I wanted one to be filled with the goodness of chocolate, nuts, and dried fruit.  For some reason I have come to the conclusion that breads and rolls this time of year are much tastier when filled with little surprises.  No, I am not talking about that old stale, fruitcake, but things like stollen or julekake...delicious breads which are beautiful as well. This time, I decided to fill my sweet rolls I was making with walnuts, dried cherries and chocolate.  I thought it would make a beautiful combination swirled into the roll. 

Although I could have flavored the dough itself with vanilla, I decided maple would be even more tasty with the filling!  So I gave it a triple whammy of maple with maple extract, maple sugar and maple syrup!  The rolls smelled heavenly as they baked, and the swirl on top was beautiful when they emerged from the oven, especially the red of the cherries.  I topped them off with maple vegan cream cheese frosting, which put them over the top!  They were enjoyed while still warm and the gooey chocolate, toasty nuts and tart sweet cherries were heavenly against the sweet soft maple laced dough! 

Bake up a batch of these this winter, any time of the day, and you will forget all about the cold outside!  Here is the recipe if you would like to expirience them for yourself!

Vegan Maple Walnut Chocolate Cherry Sweet Rolls

Makes 16 Large rolls

Dough:

2 packets rapid rise yeast

1 Tbsp maple sugar

1 cup warm water

1 cup coconut milk or almond milk

3/4 cup maple sugar

2/3 cup coconut oil

2 Tbsp melted Earth Balance vegan butter
1 Tbsp maple extract
1 Tbsp pure vanilla extract

1 Tbsp sea salt

3 cups organic bread Flour
3 cups organic whole wheat flour

Filling:
1 1/2 cups chocolate chips
1 1/2 cups dried cherries
1 1/2 cups walnuts
1/2 cup maple sugar
1/2 cup maple syrup
pinch of sea salt

Frosting:

1/2 cup maple syrup
1/2 cup maple sugar

1/4 cup cornstarch
16 oz vegan cream cheese, such as Tofutti
2 tsp pure vanilla extract
2 tsp maple extract

In a large bowl, combine yeast, 1 Tbsp maple sugar and water. Let sit 5 minutes, until yeast is foamy, then add coconut milk, maple sugar, coconut oil, earth balance, maple extract, vanilla, and sea salt. Mix well, then add the flour 1 cup at a time until dough is not sticky. Place dough on a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Place in an oiled bowl, cover with plastic wrap, and place in a warm area to rise for about an hour, or until doubled in bulk. Meanwhile, to make filling, combine all ingredients in a bowl and mix until well combined, and set aside. When dough has risen, punch it down, and divide into 2 pieces. Roll each piece out to a 14 inch by 12 inch rectangle. Scatter filling onto each, dividing it evenly between the two, and leaving a 1 inch boarder. Roll each up jelly roll style starting on the 14 inch side. Line a 9x13 inch pan with foil and spray with non-stick spray. Cut each dough log into 8 pieces, and place cut side down into the prepared pan until all pieces have been placed. Cover with plastic wrap and place in a warm place to rise. Let rise until almost doubled in bulk, about 35-45 minutes. Meanwhile, preheat oven to 375 degrees with the rack set at the middle position. Bake the rolls for 15 minutes, until golden brown, then cover with foil and continue to bake for 20 more minutes, until done in the center. Remove from oven and let cool slightly. Meanwhile, to make frosting, beat cream cheese until fluffy, then beat in all other ingredients until smooth. Spread frosting onto the top of each roll, and enjoy while warm!