Raspberry Lemon Rolls (Print)
Light, dairy-free rolls stuffed with raspberry jam and covered in a creamy lemon frosting.
# Ingredients:
→ Dough
01 -
3 ¼ Cups Bread Flour
02 -
½ Teaspoon Sea Salt
03 -
¼ Cup + 1 Tablespoon Vegan Butter, melted
04 -
3 Tablespoons Granulated Sugar
05 -
1 Packet Rapid-Rise Yeast (2 1/4 teaspoons)
06 -
1 ¼ Cups Non-Dairy Milk
→ Filling
07 -
½ Cup Brown Sugar
08 -
⅓ Cup Vegan Butter, softened
09 -
1 Tablespoon Ground Cinnamon
→ Raspberry Jam
10 -
3 Tablespoons Chia Seeds
11 -
1 cup Raspberries
12 -
2 Tablespoons Maple Syrup
→ Frosting
13 -
4 Ounces Dairy-Free Cream Cheese
14 -
½ Teaspoon Vanilla Extract
15 -
2 Tablespoons Lemon Juice
16 -
4 Tablespoons Vegan Butter
17 -
2 Teaspoons Lemon Zest
18 -
1 ¼ Cups Powdered Sugar
# Steps:
01 -
Heat milk until just warm, then stir in yeast and sugar. Wait 10-12 minutes for it to bubble. Mix in melted butter, salt, and flour. Knead 4-5 minutes using a dough hook.
02 -
Set dough in a greased bowl, cover it with a damp cloth, and leave it alone for an hour until it puffs up and doubles in size.
03 -
Combine raspberries, chia seeds, and maple syrup in a saucepan. Mash the berries while cooking for 5 minutes. Let it sit to thicken for another 5 minutes.
04 -
Flatten dough into a 15x9 inch rectangle. Spread on butter, cinnamon, sugar, and a layer of your raspberry jam. Roll tightly and cut into 9 or 10 pieces.
05 -
Arrange the rolls in a greased 9x13 pan. Cover and let them rise another 20 minutes.
06 -
Pop the rolls in a 350°F oven for 20-25 minutes. If they start browning too fast, loosely cover them with foil.
07 -
Beat together the cream cheese, butter, powdered sugar, vanilla, lemon juice, and zest until it’s smooth and fluffy. Spread on cooled rolls.
# Notes:
01 -
Don't overheat milk or it won't activate yeast.
02 -
You can prep everything the night before and finish in the morning.
03 -
Dental floss slices through the dough really cleanly.