Raspberry Lemon Vegan Cinnamon Rolls
Ingredients
The dough
-
1 ¼
cups
Non-Dairy Milk
-
1
packet
Rapid-Rise Yeast
-
3
tablespoons
Granulated Sugar
-
¼
cup
Vegan Butter
-
½
teaspoon
Sea Salt
-
3 ¼
cups
Bread Flour
The filling
-
⅓
cup
Vegan Butter
-
½
cup
Brown Sugar
-
1
tablespoon
Ground Cinnamon
The raspberry-chia jam
-
1
cup
Raspberries
-
2
tablespoons
Maple Syrup
-
3
tablespoons
Chia Seeds
The frosting
-
4
ounces
Dairy-Free Cream Cheese
-
4
tablespoons
Vegan Butter
-
1 ¼
cups
Powdered Sugar
-
½
teaspoon
Vanilla Extract
-
2
tablespoons
Lemon Juice
-
2
teaspoons
Lemon Zest
Instructions
- Heat non-dairy milk until lukewarm and combine with yeast and sugar; let sit until bubbly.
- Add melted butter and salt, then mix in bread flour gradually until a dough forms.
- Knead the dough until smooth, then let it rise in an oiled bowl covered for about an hour.
- Prepare raspberry-chia jam by cooking raspberries, maple syrup, and chia seeds until thickened.
- Roll out the dough, spread with softened butter, brown sugar, cinnamon, and raspberry jam.
- Roll the dough into a log and slice into pinwheels.
- Place pinwheels in a greased baking dish and let rise for another 20 minutes.
- Preheat the oven to 350°F and bake the rolls for 20-25 minutes.
- Prepare frosting by mixing cream cheese, vegan butter, powdered sugar, vanilla, lemon juice, and zest.
- Cool the rolls and frost before serving.
Nutrition Facts (estimated)
Servings
12 Rolls
Calories
250
Total fat
8g
Total carbohydrates
42g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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