Raspberry Lemon Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
1 ¼ Cups Non-Dairy Milk
02 -
1 Packet Rapid-Rise Yeast (2 1/4 teaspoons)
03 -
3 Tablespoons Granulated Sugar
04 -
¼ Cup + 1 Tablespoon Vegan Butter, melted
05 -
½ Teaspoon Sea Salt
06 -
3 ¼ Cups Bread Flour
→ Filling
07 -
⅓ Cup Vegan Butter, softened
08 -
½ Cup Brown Sugar
09 -
1 Tablespoon Ground Cinnamon
→ Raspberry Jam
10 -
1 cup Raspberries
11 -
2 Tablespoons Maple Syrup
12 -
3 Tablespoons Chia Seeds
→ Frosting
13 -
4 Ounces Dairy-Free Cream Cheese
14 -
4 Tablespoons Vegan Butter
15 -
1 ¼ Cups Powdered Sugar
16 -
½ Teaspoon Vanilla Extract
17 -
2 Tablespoons Lemon Juice
18 -
2 Teaspoons Lemon Zest
# Instructions:
01 -
Warm milk to lukewarm. Mix with yeast and sugar, let sit 10-12 minutes until bubbly. Add butter, salt, and flour. Knead with dough hook 4-5 minutes.
02 -
Place dough in oiled bowl, cover with damp towel. Let rise 1 hour until doubled.
03 -
Cook raspberries, maple syrup, and chia seeds over low heat 5 minutes, mashing berries. Let sit 5 minutes to thicken.
04 -
Roll dough to 15x9 inch rectangle. Spread with butter, sugar, cinnamon, and jam. Roll tightly, cut into 9-10 pieces.
05 -
Place rolls in greased 9x13 pan. Cover, let rise 20 minutes.
06 -
Bake at 350°F for 20-25 minutes, covering with foil if browning too quickly.
07 -
Beat cream cheese, butter, sugar, vanilla, lemon juice and zest until fluffy. Frost cooled rolls.
# Notes:
01 -
Milk must be lukewarm to activate yeast
02 -
Can prepare night before
03 -
Use floss for cleanest cuts