Cranberry and vanilla pudding rolls (dairy- and egg-free)

Knead the dough ingredients into a smooth dough, and let it rise in a proofing bowl or covered with a kitchen towel in a warm place for 1 hour.

Cook the pudding with the plant milk and sugar (or sweetener). Once done, set it aside to cool. (If you cover it with plastic wrap, it won't form a skin).

Roll out the risen dough into a rectangle on a lightly floured surface and spread the cold pudding over it.

Sprinkle with the dried cranberries.

Roll it up relatively tightly lengthwise, and cut it into slices about a generous thumb's width thick.

Place the rolls on a baking sheet at a sufficient distance from each other, then bake in a preheated oven at 180°C for 30-40 minutes.