Strawberry Sweet Rolls (Print Version)
# Ingredients:
→ Pink Cinnamon Rolls
01 -
480g all-purpose flour, plus extra for rolling
02 -
115g vegan butter
03 -
400ml plant-based milk, room temperature
04 -
50g granulated sugar
05 -
1 packet (7g) active dry yeast
06 -
Pink food coloring
→ Filling
07 -
50g fresh strawberries, diced
08 -
130g raspberry or strawberry preserves
09 -
2 tablespoons cornstarch
10 -
1 tablespoon water
11 -
50g granulated sugar
12 -
100g fresh or frozen raspberries
→ Cream Cheese Frosting
13 -
40g vegan cream cheese
14 -
60g non-dairy butter
15 -
1 teaspoon vanilla flavoring
16 -
150g powdered sugar
17 -
Plant-based milk (optional, for consistency)
→ Decoration
18 -
Fresh raspberries or strawberries
19 -
2 tablespoons freeze-dried raspberries or strawberries
# Instructions:
01 -
Warm up butter and mix it with sugar, milk, and yeast. Let it sit in a cozy spot for 10 minutes until bubbly.
02 -
Blend the bubbled yeast mixture with flour and pink food coloring. Knead until it’s smooth and stretchy. Shape into a ball, cover, and let it puff up for an hour or two.
03 -
Cook the raspberries, preserves, sugar, water, and cornstarch until thickened. Let it cool down before spreading.
04 -
Roll the dough into a 16x24 inch sheet. Spread filling over it and sprinkle with diced strawberries. Roll it up into a log and slice into 9 or 10 pieces.
05 -
Place the slices in a greased pan. Cover and let them puff up for 40-60 minutes.
06 -
Brush the tops with plant-based milk and bake at 180°C fan for 25-30 minutes, until golden brown.
07 -
Beat vegan butter together with cream cheese until smooth. Add powdered sugar and vanilla, whipping until creamy.
08 -
Once the rolls have cooled, spread the frosting over the top and garnish with fresh and freeze-dried berries.
# Notes:
01 -
Tastes best the same day you make it.
02 -
Store leftovers in the fridge for up to 48 hours.
03 -
Use firm vegan butter for best texture.