Vegan Sweet Strawberry Rolls (Print Version)
# Ingredients:
→ Dough
01 -
400ml plant-based milk, at room temperature
02 -
115g plant-based butter
03 -
7g packet of active dry yeast
04 -
Pink coloring gel
05 -
50g granulated sugar
06 -
480g all-purpose flour, with extra for dusting
→ Filling
07 -
50g granulated sugar
08 -
1 tablespoon water
09 -
100g raspberries, fresh or frozen
10 -
2 tablespoons cornstarch
11 -
50g strawberries, freshly chopped
12 -
130g strawberry or raspberry jelly
→ Cream Cheese Frosting
13 -
40g plant-based cream cheese
14 -
1 teaspoon vanilla essence
15 -
60g plant-based butter
16 -
150g powdered sugar
17 -
Splash of plant-based milk if required
→ Decoration
18 -
Fresh strawberries for topping
19 -
2 tablespoons freeze-dried strawberries or raspberries
# Instructions:
01 -
Heat the butter gently in a small pan to melt it. Mix it with the milk (room temp), sugar, and yeast in a bowl. Stir everything together, cover, and leave in a cozy spot for about 10 minutes until bubbly.
02 -
In a mixing bowl, sift the flour and add the foamy yeast mixture along with the pink coloring. Knead it until you’ve got a soft, stretchy ball. Grease a bowl, pop the dough in, cover, and let it sit for 1–2 hours to rise to double its size.
03 -
In a pot, cook raspberries, sugar, cornstarch, jelly, and water over medium heat. Stir for 5–8 minutes until it thickens up. Once done, set it aside to cool completely before using.
04 -
Flatten the dough into a rectangle (16x24 inches). Spread the raspberry filling and sprinkle the strawberries on top, keeping a 1-inch border clear. Roll it up from the longer side, slice it into 9–10 pieces, and set them in a greased baking tin (11x9 inches). Allow another 40–60 minutes for rising.
05 -
Brush the tops with plant-based milk and bake at 180°C (fan) for 25–30 minutes until a nice golden color shows up. Cool completely before adding any topping.
06 -
Beat plant butter and cream cheese together until smooth. Gradually mix in powdered sugar and vanilla, adjusting with a splash of milk if needed. Spread all over the cooled rolls, then sprinkle with the dried and fresh berries for finishing touches.
# Notes:
01 -
Keep leftovers in an airtight container in the fridge for 2 days max. They’re best enjoyed fresh!
02 -
Good vegan butter options include Naturli Vegan Block, Flora Plant Butter, or Violife VioBlock.
03 -
Try using soft vegan cream cheese like Violife Cream Original for this!