Strawberry Vegan Rolls (Print Version)
# Ingredients:
→ Pink Cinnamon Rolls
01 -
480g all-purpose flour (plus extra for rolling out)
02 -
115g plant-based butter
03 -
50g superfine sugar
04 -
1 packet (7g) instant dry yeast
05 -
400ml non-dairy milk, at room temperature
06 -
A touch of pink food coloring gel
→ Filling
07 -
2 tablespoons cornstarch
08 -
100g raspberries, fresh or frozen
09 -
130g strawberry or raspberry preserves
10 -
1 tablespoon water
11 -
50g superfine sugar
12 -
50g fresh strawberries, diced
→ Cream Cheese Frosting
13 -
40g vegan cream cheese
14 -
60g plant-based butter
15 -
150g powdered sugar
16 -
1 teaspoon pure vanilla
17 -
Non-dairy milk (if needed)
→ Decoration
18 -
Fresh strawberries
19 -
2 tablespoons freeze-dried raspberries or strawberries
# Instructions:
01 -
Combine the melted butter with sugar, warm milk, and yeast. Let sit in a cozy spot for 10 minutes until it starts bubbling.
02 -
Blend the activated yeast mix with flour and your pink color gel. Knead till it’s elastic and soft. Shape into a ball and leave it to rise for an hour or two until it’s twice as big.
03 -
Cook raspberries, water, sugar, jam, and cornflour in a pot on low heat until it thickens. Let it cool down before spreading.
04 -
Roll your dough into a large rectangle (16x24 inches). Spread jam filling over it and sprinkle the diced strawberries. Roll tightly into a log and slice into 9-10 pieces.
05 -
Arrange the rolls in a greased pan and let them puff up again for about 40 to 60 minutes.
06 -
Brush the tops with plant milk. Bake at 180°C (fan) for 25-30 minutes, until they turn golden brown.
07 -
Beat the plant butter with vegan cream cheese until fluffy. Mix in the powdered sugar and vanilla until it’s creamy.
08 -
When the rolls cool down, spread frosting on top and add both fresh and freeze-dried berries for flair.
# Notes:
01 -
Tastes best when freshly made.
02 -
Can be refrigerated for up to 48 hours.
03 -
Choose solid vegan butter blocks for better baking.