Description
These Vegan Pink Cinnamon Rolls are a gorgeous and delicious twist on the classic cinnamon roll. With a fruity raspberry filling, a creamy dairy-free cream cheese frosting, and a pop of pink color, these soft and fluffy rolls are perfect for breakfast, brunch, or a sweet treat!
Ingredients
Scale
For the Pink Cinnamon Rolls:
- 115g dairy-free butter
- 400ml dairy-free milk (room temperature)
- 50g caster sugar
- 1 pack active dry yeast (approx. 7g)
- 480g plain flour (plus extra for dusting)
- Pink food gel (for coloring)
For the Filling:
- 100g fresh or frozen raspberries
- 50g caster sugar
- 1 tablespoon water
- 2 tablespoons cornflour (cornstarch)
- 130g strawberry or raspberry jam
- 50g chopped fresh strawberries
For the Cream Cheese Frosting:
- 60g dairy-free butter
- 40g dairy-free cream cheese
- 150g icing sugar (powdered sugar)
- 1 teaspoon vanilla extract
- Dairy-free milk (as needed for consistency)
For the Decoration:
- 2 tablespoons freeze-dried strawberries or raspberries
- Fresh strawberries
Instructions
- Make the Dough:
In a saucepan, melt the dairy-free butter over low heat. Add the dairy-free milk and caster sugar, stirring until the sugar has dissolved. Remove from heat and let the mixture cool to room temperature. - Activate the Yeast:
In a large mixing bowl, sprinkle the yeast over the milk mixture and let it sit for about 5 minutes until it becomes frothy. - Form the Dough:
Gradually add the plain flour to the yeast mixture, a little at a time, mixing as you go. Once it becomes too thick to stir, use your hands to knead the dough. Knead for about 5-8 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour. - Let the Dough Rise:
Cover the dough with a clean towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. - Prepare the Filling:
In a small saucepan, combine the raspberries, caster sugar, and water. Cook over medium heat for about 5 minutes, mashing the raspberries as they cook.
In a small bowl, mix the cornflour with a tablespoon of water to make a slurry, then add it to the raspberry mixture. Stir continuously until the filling thickens. Remove from heat and let it cool slightly. - Assemble the Cinnamon Rolls:
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle, about 1/4-inch thick. Spread the raspberry filling evenly across the dough, then drizzle with the strawberry or raspberry jam. Sprinkle chopped fresh strawberries on top.
Carefully roll the dough up into a log, then slice it into about 8-10 rolls. - Second Rise:
Place the rolls in a greased baking dish, leaving a little space between each one. Cover with a towel and let the rolls rise for another 30-45 minutes. - Bake the Rolls:
Preheat your oven to 180°C (350°F). Bake the rolls for 20-25 minutes, or until they are golden brown and fully cooked through. - Prepare the Cream Cheese Frosting:
In a mixing bowl, beat the dairy-free butter and cream cheese together until smooth. Gradually add the icing sugar and vanilla extract, mixing until fully combined. Add a splash of dairy-free milk if the frosting is too thick. - Decorate the Rolls:
Once the rolls have cooled slightly, spread the cream cheese frosting over the top. Decorate with freeze-dried strawberries or raspberries and fresh strawberry slices for an extra pop of color and flavor. - Serve:
Serve the rolls warm and enjoy the soft, fruity, and creamy goodness!
Notes
- You can use any other fruit jam or filling, such as blueberry or cherry, for a different flavor variation.
- The freeze-dried fruit can be ground into a powder for a more uniform decoration.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 2 hours (including rising time)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American