Description
Soft, fluffy, and bursting with berry flavor, these vegan pink cinnamon rolls are as delicious as they are beautiful. Filled with a tangy raspberry-strawberry mixture and topped with creamy dairy-free frosting, they’re the perfect treat for any special occasion—or just because!
Ingredients
For the Dough:
- 115g dairy-free butter
- 400ml dairy-free milk (room temperature)
- 50g caster sugar
- 7g active dry yeast (1 packet)
- 480g plain flour (plus extra for dusting)
- Pink food gel
For the Filling:
- 100g fresh or frozen raspberries
- 50g caster sugar
- 1 tablespoon water
- 2 tablespoons cornflour
- 130g strawberry or raspberry jam
- 50g fresh strawberries (chopped)
For the Cream Cheese Frosting:
- 60g dairy-free butter
- 40g dairy-free cream cheese
- 150g icing sugar
- 1 teaspoon vanilla extract
- Dairy-free milk (if needed)
For Decoration (Optional):
- 2 tablespoons freeze-dried strawberries or raspberries
- Fresh strawberries
Instructions
- The Perfect Pink Dough:
- Melt the dairy-free butter in a saucepan over medium heat.
- Pour the melted butter into a bowl and mix with the room-temperature milk, sugar, and yeast. Cover with a towel and let sit in a warm place for 10 minutes until foamy.
- Sift the flour into a mixing bowl, add the activated yeast mixture, and a drop of pink food gel.
- Knead the dough until smooth and elastic (it should bounce back when pressed). Add a little flour if needed.
- Form into a ball, place in a lightly greased bowl, cover with a towel, and let it rise in a warm place for 1–2 hours or until doubled in size.
- The Fruity Filling:
- In a saucepan, combine raspberries, sugar, water, and cornflour. Stir over low heat until it thickens (about 5–8 minutes).
- Remove from heat, mix in the jam, and let it cool completely.
- Assembling the Rolls:
- Grease an 11×9-inch baking dish with oil.
- Roll out the risen dough into a 16”x24” rectangle on a floured surface.
- Spread the jam mixture evenly over the dough, leaving a 1-inch border. Sprinkle with chopped fresh strawberries.
- Roll the dough tightly from the long side into a log and use floss or a knife to cut it into 9–10 rolls.
- Place rolls into the prepared dish, cover, and let rise for another 40 minutes to 1 hour.
- Preheat the oven to 180°C (fan).
- Brush rolls with dairy-free milk and bake for 25–30 minutes until golden.
- The Creamy Frosting:
- Whisk together dairy-free butter and cream cheese until smooth.
- Add icing sugar and vanilla extract, mixing until creamy. Adjust consistency with dairy-free milk if needed.
- Once rolls are completely cool, spread frosting over them.
- Final Touches:
- Sprinkle freeze-dried berries and fresh strawberries on top for a decorative and flavorful finish.
Notes
- Letting the dough rise in a warm place ensures soft and fluffy rolls.
- Adjust the pink food gel quantity to achieve your desired color intensity.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave for 15–20 seconds for a fresh-out-of-the-oven experience.
- Prep Time: 20 minutes (plus rising time)
- Cook Time: 25–30 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: Vegan, American