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These pillowy vegan cinnamon rolls feature vibrant raspberries and bright lemon flavors that perfectly balance their rich, indulgent texture. The raspberry filling adds a delightful tartness while fresh lemon zest brings a citrusy finish that makes these breakfast treats truly special.
The combination of bread flour and instant yeast creates an irresistibly soft, cloud-like texture that rivals traditional cinnamon rolls. Even dedicated dairy lovers won't notice these are completely plant-based.
Key Ingredients
- High-protein bread flour
- Instant yeast
- Plant-based butter
- Fresh or frozen raspberries
- Whole lemons
- Chia seeds
- Dairy-free cream cheese
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Mastering the Base Dough
Temperature Guide
* Warm milk to 110°F precisely
* Allow yeast to proof 10-12 minutes
* Butter at room temperature
Mixing Method
* Begin with milk, yeast and sugar mixture
* Incorporate butter and salt
* Mix in flour gradually
* Use dough hook when dough forms
* Knead until soft and smooth
Rising Instructions
* Grease bowl thoroughly
* Cover with moistened cloth
* Rise until doubled, about 1 hour
* Second 20-minute rise post-shaping
Raspberry Filling Preparation
* Cook berries with chia seeds
* Break down berries while heating
* Simmer 5 minutes
* Cool until thickened
Shaping Technique
Dough Preparation
* Generously flour surface
* Shape into 15x9 rectangle
* Maintain consistent pressure
* Square off edges
* Roll to 1/4 inch thickness
Filling Steps
- 1.
- Spread softened plant butter
- 2.
- Sprinkle cinnamon-sugar mixture
- 3.
- Add cooled raspberry filling
- 4.
- Leave clean border edge
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Rolling Method
* Begin from longer side
* Roll firmly but carefully
* Moisten edge to seal
* Position seam downward
* Brief chill if needed
Slicing Guidelines
* Use unscented floss
* Mark sections at 1.5 inches
* Position floss underneath
* Cross and pull through
* Yields clean slices
Lemon Frosting Instructions
Achieving Ideal Texture
* Cream cheese at room temperature
* Plant butter softened
* Fresh citrus zest and juice
* Whip until light
* Incorporate sugar slowly
Baking Guidelines
* Heat oven to 350°F
* Begin checking at 20 minutes
* Shield with foil if needed
* Bake until light golden
* Rest before frosting
Final Assembly
- 1.
- Let rolls cool briefly
- 2.
- Add first frosting layer
- 3.
- Top with remaining frosting
- 4.
- Garnish with lemon zest
- 5.
- Serve while warm
Storage Guidelines
* Optimal fresh
* Store 2 days ambient
* Brief microwave to refresh
* Freeze without frosting
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Common Challenges
Dough Issues
* Excess moisture - incorporate flour gradually
* Poor rise - verify yeast and temperature
* Dense results - avoid overkneading
* Inconsistent sizes - measure carefully
Filling Solutions
* Too thin - add chia seeds
* Too dense - thin with water
* Adjust sweetness with maple syrup
* Extended cooking for thickness
Flavor Variations
* Blackberry-lemon combination
* Multiple berry blend
* Orange-cranberry fusion
* Blueberry-lime version
Advance Preparation
* Prepare dough evening before
* Overnight refrigerated rise
* Prepare filling 3 days ahead
* Make frosting 2 days prior
Expert Tips
* Pre-mark cutting lines
* Maintain clean edges
* Cool before frosting application
* Serve extra filling alongside
* Adjust baking for double batch
Success comes from proper temperature management and patience during rising. Focus on these fundamentals for consistently excellent results.
Lemon Raspberry Rolls
Fluffy vegan rolls packed with sweet raspberry jam and coated with a refreshing lemon frosting.
Ingredients
→ Dough
→ Filling
→ Raspberry Jam
→ Frosting
Steps
Heat the milk until it’s just warm to the touch. Combine it with the yeast and sugar, and wait for 10-12 minutes until it gets foamy. Stir in the butter, salt, and flour. Use the dough hook on a stand mixer to knead for 4-5 minutes.
Transfer the dough to a greased bowl and cover it with a damp cloth. Let it rest for about an hour until it has doubled in size.
Simmer raspberries, maple syrup, and chia seeds over low heat for 5 minutes while mashing the berries. Let the mixture sit for another 5 minutes so it thickens.
Spread the dough out into a large rectangle about 15x9 inches. Cover it evenly with vegan butter, brown sugar, cinnamon, and raspberry jam. Roll it up tightly and slice into 9-10 equal pieces.
Lay the rolls out in a prepared 9x13 pan, leaving a little space. Cover and let them rise for about 20 minutes.
Bake the rolls in a preheated oven at 350°F for 20-25 minutes. If they start browning too soon, cover them with foil.
Whip the cream cheese, butter, powdered sugar, vanilla, lemon juice, and zest until the mixture is light and smooth. Spread this over the cooled rolls.
Notes
- Make sure the milk is warm—not too hot—or the yeast won’t work.
- You can prep this recipe one day in advance.
- Use dental floss for slicing the dough cleanly.
Required Tools
- Stand mixer with dough hook attachment
- Rolling pin
- 9x13 baking pan
- Small saucepan
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: ~
- Fats: ~
- Carbohydrates: ~
- Proteins: ~