Scraps and Snippets ~ Easy Vegan Breakfast Rolls

These little buggars got eaten up real quick, so this is the only picture. Sad. 

So Easy and so Delish, though. Happy. 

 I made two batches. One a cranberry orange walnut, the other chocolate. You could combine the two for an extra treat. 

I was lucky to get a chocolate one. Seriously, there was only half of one when I got to the plate.  

You need (for 8) 1 package of crescent rolls. (right now Trader Joe's are vegan). 

An oven set at 350.  A cookie sheet.

Roll the triangles out and flatten them into the triangle shape if yours are mangled. 

Then for the chocolate filling. Place 8 to 12 dark (vegan) chocolate chips at the wide base of the roll but not all the way to the outside, leave a little breading. Then roll up starting at the wide end, ending with the tip. Pinch and curl the long ends in so the chocolate stays as contained as possible. 

If you want cranberry orange nut or a chocolate cranberry orange do the following. About a 1/4 cup of orange marmalade and a tablespoon or two of dried cranberries, a tablespoon of finely chopped nuts (and/or chocolate chips or white chocolate chips) This mix is tart. If you want to add a bit of sweetener you could, however with the glaze it was a great sweet/tart treat. Mix together and do the same as you did for the chocolate, dab a long blob at the lower wider end of the roll and roll em up. 

Bake at 350 for about 12 minutes. They'll golden up nicely. 

While baking I made a frosting/glaze. 

1 TBSP vegan cream cheese

1/2 Cup powdered sugar

Splash of milk. Mix the cream cheese and sugar together, add milk in tiny increments until you get the consistency you want. 

As the rolls cool, drizzle or spread frosting/glaze over the buns. If you want to take it up a notch you could dust them with dried orange peel, finely chopped nuts, toasted coconut after applying the frosting.