Raspberry Lemon Rolls (Print Version)
Light and fluffy rolls with raspberry jam and creamy lemon frosting. Dairy-free and delicious.
# Ingredients:
→ Dough
01 -
1 ¼ cups plant-based milk
02 -
1 packet instant yeast (2 1/4 tsp)
03 -
½ tsp fine sea salt
04 -
¼ cup + 1 tbsp melted vegan butter
05 -
3 tbsp white sugar
06 -
3 ¼ cups bread flour
→ Filling
07 -
½ cup light brown sugar
08 -
⅓ cup softened vegan butter
09 -
1 tbsp ground cinnamon
→ Raspberry Jam
10 -
2 tbsp maple syrup
11 -
1 cup fresh or frozen raspberries
12 -
3 tbsp chia seeds
→ Frosting
13 -
4 tbsp vegan butter
14 -
½ tsp pure vanilla extract
15 -
4 oz dairy-free cream cheese
16 -
2 tbsp fresh lemon juice
17 -
1 ¼ cups powdered sugar
18 -
2 tsp lemon zest
# Steps:
01 -
Heat milk until slightly warm. Stir in yeast and sugar, then leave about 10 minutes until foamy. Add in the butter, salt, and flour. Work the dough with a hook attachment for 4-5 minutes.
02 -
Put dough in an oiled bowl, cover with a damp cloth, and let it sit for an hour. It should double in size.
03 -
Simmer raspberries, chia seeds, and syrup on low heat for about 5 minutes while mashing the berries. Let it cool to thicken.
04 -
Roll out the dough into a rectangle about 15x9 inches. Spread on the butter, sprinkle evenly with cinnamon and sugar, and then add some jam. Roll it tightly and cut into 9-10 slices.
05 -
Place the sliced rolls into a buttered 9x13 pan. Cover them and let them rest for another 20 minutes.
06 -
Set your oven to 350°F. Bake rolls for 20 to 25 minutes. If the tops brown too quickly, cover them loosely with foil.
07 -
Mix cream cheese, butter, powdered sugar, lemon juice, lemon zest, and vanilla until you reach a fluffy consistency. Spread on your cooled rolls.
# Helpful Notes:
01 -
Milk needs to be just warm for the yeast to work.
02 -
You can make everything ahead to bake and enjoy the next day.
03 -
Cut the dough with floss for sharper edges.