Lemon Raspberry Rolls (Print Version)
# Ingredients:
→ Dough
01 -
1 ¼ cups plant-based milk
02 -
1 packet instant yeast (2 ¼ teaspoons)
03 -
3 tablespoons white sugar
04 -
¼ cup plus 1 tablespoon melted vegan butter
05 -
½ teaspoon salt
06 -
3 ¼ cups bread flour
→ Filling
07 -
⅓ cup softened plant-based butter
08 -
½ cup brown sugar
09 -
1 tablespoon cinnamon powder
→ Raspberry Jam
10 -
1 cup fresh raspberries
11 -
2 tablespoons maple syrup
12 -
3 tablespoons chia seeds
→ Frosting
13 -
4 ounces non-dairy cream cheese
14 -
4 tablespoons vegan butter
15 -
1 ¼ cups powdered sugar
16 -
½ teaspoon vanilla
17 -
2 tablespoons fresh lemon juice
18 -
2 teaspoons lemon zest
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
Lay the rolls out in a prepared 9x13 pan, leaving a little space. Cover and let them rise for about 20 minutes.
06 -
Bake the rolls in a preheated oven at 350°F for 20-25 minutes. If they start browning too soon, cover them with foil.
07 -
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:
01 -
Make sure the milk is warm—not too hot—or the yeast won’t work.
02 -
You can prep this recipe one day in advance.
03 -
Use dental floss for slicing the dough cleanly.