Sunshine Orange Whole Wheat Rolls (Vegan)

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This recipe was inspired by my abundant orange trees in Ojai. Many homes in California and Florida have orange trees, which are a special treat. However, when all of those oranges are ripe, it’s time to find creative ways to showcase their lovely, juicy fruits. I remember orange sweet rolls that my mother made for me when I was a child. I created these 100% whole grain Sunshine Orange Whole Wheat Rolls, which are very light on sugar and fat, 100% plant-based, and 100% delicious, in honor of my mom. I baked up a batch and the whole kitchen smelled wonderful! My family just lapped this up, and I felt really good about it, because they are packed with healthy ingredients. Give them a try the next time you spy oranges!

Step-By-Step Guide:

Mix together soymilk, maple syrup and yeast with an electric mixer and let stand for 10 minutes.
Zest oranges with a zester, and juice them.
Mix in melted margarine, flaxseeds, salt (optional), enough flour to make a soft but not sticky dough, and orange zest from one orange.
Knead dough with electric mixer or by hand for six minutes.
Cover with a towel and let rise for 1 hour in a warm place.
Make orange walnut filling by heating margarine, walnuts, orange juice, and orange zest in a skillet.
Heat, stirring, until bubbly and thickened. Set aside.
Roll out dough on floured counter to a large rectangle.
Spoon orange walnut filling over dough.
Spread filling evenly over surface of dough.
Roll dough up tightly, burrito style.
Slice with a sharp knife into 14 rolls.
Place in a 9 X 13 inch baking dish sprayed with nonstick cooking spray and let rise for 45 minutes in a warm place.
Bake at 350 F for about 35 minutes, until golden brown.
Mix together orange juice, zest and powdered sugar to make a thin glaze; drizzle over the rolls.
If desired, garnish with additional orange zest.

Sunshine Orange Whole Wheat Rolls (Vegan)

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  • Author: The Plant-Powered Dietitian
  • Yield: 14 servings
  • Diet: Vegan


These 100% whole grain Sunshine Orange Whole Wheat Rolls are very light on sugar and fat, 100% plant-based, and 100% delicious.


Bread Dough:

  • 1 cup warm (110 F) soymilk, plain, unsweetened
  • ¼ cup pure maple syrup
  • 1 .25-ounce package (2 ¼ teaspoons) rapid-rise yeast
  • 3 tablespoons melted, dairy-free margarine
  • 2 tablespoons flaxseeds, ground
  • ½ teaspoon salt (optional)
  • 2 ½3 cups whole wheat flour
  • 1 orange, zested

Orange Walnut Filling:

  • 3 tablespoons dairy-free margarine
  • 1 cup chopped walnuts
  • 2 tablespoons pure maple syrup
  • 2 oranges, zested, juiced

Orange Glaze: (optional)

  • 1 orange, zested, juiced
  • ½ cup powdered sugar


  1. In the bowl of an electric mixer stand (or use a hand-held electric mixer), gently stir together soymilk, maple syrup, and yeast. Let stand for 10 minutes.
  2. Using electric mixer with dough hook attachment, mix in melted margarine and flaxseeds until smooth.
  3. Mix in salt (optional), 2 ½ cups whole wheat flour, and the zest from one orange. If needed, add just enough additional whole wheat flour to make a soft, slightly sticky dough.
  4. Continue to mix with the electric mixer on medium low for 6 minutes.
  5. Remove dough from mixer bowl and place in a clean large bowl sprayed with nonstick cooking spray. Place in a warm place (about 80-90 F), cover with a clean towel and let rise in warm (not hot) place for 1 hour, until about doubled in size.
  6. While dough is rising, make Orange Walnut Filling: Heat dairy-free margarine in a small skillet and stir in walnuts, maple syrup, and the juice and zest of two oranges. Stir until melted and bubbly. Set aside.
  7. Punch down dough and turn out dough onto a lightly floured surface. Using a pastry roller, roll into a rectangle about 12 x 17 inches.
  8. Spread Orange Walnut Filling evenly over the surface of the dough.
  9. Tightly roll up the dough horizontally, so that you are left with an approximately 17-inch tube of dough.
  10. Slice roll with a serrated knife into approximately 1 ½-inch slices to create 14 cut rolls.
  11. Spray a 9 x 13-inch baking dish with nonstick cooking spray, and arrange cinnamon rolls in dish, cut side down.
  12. Cover with a clean dish cloth and let rise in warm place for 45 minutes.
  13. Preheat oven to 350 F.
  14. Place baking dish in oven, uncovered, and bake for about 35 minutes, until cooked through and slightly golden.
  15. Make the Orange Glaze (optional): Place the zest of one orange in a small dish. Add powdered sugar. Stir in orange juice, one tablespoon at a time, until you achieve desired texture for a glaze. Set aside.
  16. Remove rolls from oven. Drizzle with the glaze.
  17. Serve immediately. Makes 14 servings.

  • Category: Breakfast
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 221
  • Sugar: 8 g
  • Sodium: 47 mg
  • Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 29 g
  • Fiber: 5 g
  • Protein: 6 g

For more plant-based breakfast recipes, check out:

Coconut Cherry Dark Chocolate Waffles
Almond Buckwheat Pancakes with Gingered Peaches
Berry Quinoa Power Bowl

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