Vegan Raspberry Cinnamon Rolls

These Vegan Raspberry Cinnamon Rolls are absolutely delicious and honestly simple to make.

I am not someone that enjoys very much sweets but I love these! They are gooey, soft, and have just the perfect amount of sweetness to where it is not overpowering at all. Made with fresh raspberries and absolutely no dairy, these are perfect for everyone to enjoy! Ill definitely be making these for Valentines Day brunch with a glass of champagne 🙂

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Ingredients

For the Dough:

• 2.5-3 C all purpose flour
• 1 C almond milk, warmed
• 1/4 C vegan butter, melted
• 1 package instant yeast
• 1/2 tsp salt
• 1 Tbsp coconut sugar (or organic white sugar)
• 1 tsp vanilla

For the Filling:

• 1 fresh berries raspberries
• 3 Tbsp vegan butter
• 1/4 C coconut sugar (or brown sugar)
• 1 tsp cinnamon

For the Glaze:

• 1 1/3 C powdered sugar
• 2 tsp vanilla
• 2 Tbsp almond milk

DIRECTIONS

1. Begin by adding your warm milk and instant yeast packet to a large bowl & slightly stir. Let sit 5-10 minutes until bubbles form to be sure the yeast is active and working.
2. Next, add in your melted vegan butter, sugar, & vanilla extract to the mixing bowl and whisk to combine. Then, slowly add in the flour and salt until a dough forms. Once the dough has formed, use the dough hook to knead the dough for 5 minutes. Start with 2.5 cups of all-purpose flour and if the dough is too sticky add up to 3 cups, as needed.
3. Lightly coat a large bowl with oil, form your dough into a ball, and add to the bowl. Cover and let rise 1-1.5 hours until the dough has doubled in size. You will know the dough is done when you can push your finger into the dough and the dough does not spring back immediately.
4. While your dough is rising, you can begin your filling by adding your raspberries in a saucepan over medium heat. Stir in vegan butter, cinnamon, and sugar and whisk until a thick sauce is formed. About 3-5 minutes. Turn heat off and let cool
5. Once doubled in size, punch dough down and pull it out on a lightly floured surface.
6. Using a rolling pin, roll dough into a rectangle shape, about 1/4″ thick. Then spoon a thin layer of your raspberry mixture over the dough.
7. Carefully roll cinnamon rolls into log from the longest side up. Once completely rolled, place seam side down. Cut into even sized pieces and place rolls into a greased baking dish, cover, and let rise 60 minutes.
8. Preheat oven to 350 degrees
9. Bake your rolls for 30-35 minutes or until cooked through. Remove the buns from the oven and let cool. While the buns are cooling, make your glaze!
10. Add powdered sugar, vanilla, and almond milk to a bowl and whisk until a thick but smooth glaze has formed. If you want a thinner glaze, you can add more milk.
11. Pour the glaze over the warm buns and serve immediately. It’s brunch, so enjoy with a mimosa! 😉

Notes

Once you reach step 7, you can place covered cinnamon rolls in the fridge to rise overnight and bake first thing in the morning!