Strawberry Sweet Rolls (Print Version)
# Ingredients:
→ Pink Cinnamon Rolls
01 -
400ml plant-based milk, at room temperature
02 -
115g vegan butter
03 -
50g granulated sugar
04 -
480g all-purpose flour, plus some extra for rolling
05 -
1 packet (7g) dry active yeast
06 -
Pink food coloring gel
→ Filling
07 -
1 tablespoon water
08 -
100g chilled or thawed raspberries
09 -
50g granulated sugar
10 -
2 tablespoons cornstarch
11 -
130g jam (strawberry or raspberry)
12 -
50g fresh strawberries, diced
→ Cream Cheese Frosting
13 -
60g vegan butter
14 -
40g dairy-free cream cheese
15 -
1 teaspoon vanilla essence
16 -
150g powdered sugar
17 -
Add plant-based milk as needed
→ Decoration
18 -
A handful of fresh strawberries
19 -
2 tablespoons freeze-dried raspberries or strawberries
# Instructions:
01 -
Heat the butter and mix it with sugar, yeast, and warm milk. Set it somewhere cozy for 10 minutes so it can foam up.
02 -
Combine the yeast liquid with flour and pink coloring. Work the dough until it's stretchy and smooth. Let it rest covered for 1-2 hours to double in size.
03 -
Cook raspberries, sugar, water, cornstarch, and jam together until it's nice and thick. Let it cool down completely before using.
04 -
Shape the dough into a 16x24 inch rectangle. Smother the filling on top, sprinkle strawberry chunks, roll it up tightly, and slice into about 9-10 swirls.
05 -
Put the rolls into a greased pan and leave them for 40-60 minutes until they puff up nicely.
06 -
Brush the tops with plant-based milk and bake them in a fan oven at 180°C for 25-30 minutes until golden brown.
07 -
Blend the vegan butter and cream cheese until smooth. Mix in powdered sugar and vanilla until fluffy and silky.
08 -
After cooling, spread the frosting over the rolls and throw on fresh and freeze-dried berries to decorate.
# Notes:
01 -
Enjoy the same day they're made
02 -
Keep in the fridge for up to 2 days
03 -
For the best texture, go for firm vegan butter blocks