These deliciously sweet raspberry buns are the perfect sweet roll recipe! With a vanilla infused sweet bread, gooey and sweet raspberry filling, and an easy raspberry frosting, these raspberry sweet rolls are just irresistible! Secretly vegan, eggless, dairy free, and no sugar added to the filling as well!
- 4 1/4 cups (540 grams) + 1 tbsp all-purpose flour, divided (plus more for flouring surface)
- 1 packet (8 grams) activated yeast
- 1/2 cup (90 grams) coconut sugar, divided
- 1 1/4 cup (270 grams) dairy-free milk, unsweetened, room temperature
- 1/4 cup (57 grams) salted Flora Plant Butter, melted
- 1 tsp vanilla extract
- 1/3 cup (87 grams) unsweetened applesauce, room temperature
Raspberry Swirl Filling:
- 1/2 cup (113 grams) salted Flora Plant Butter, softened
- 10 ounces frozen raspberries (do NOT thaw)
- 1 1/2 tsp arrowroot starch
- 1/4 cup (57 grams) salted Flora Plant Butter, room temperature
- 1/2 cup raspberries
- 1 1/2 cups powdered sugar, sifted
- Grease a medium sized bowl with olive oil or coconut oil, and set aside.
- Activate the yeast: In microwave-safe bowl, heat the dairy-free milk until it reaches 110F- use a food thermometer to accurately measure the temperature. Any cooler or hotter, and the yeast won’t activate properly. Add in 1 tbsp coconut sugar and the extra 1 tbsp flour. Gently whisk together, then sprinkle yeast, mix with a spoon lightly, cover, and let activate for 10 minutes in a warm area.
- Make the dough: When activated, pour the mixture into a large bowl or a stand mixer with the dough attachment. Add in the remaining coconut sugar, applesauce, melted Flora Plant Butter, and vanilla extract. Mix on medium speed until combine. Then add in about half of the flour and mix on medium speed until the flour starts to incorporate into the wet mixture. Add the remaining flour, and mix on medium speed until a shaggy dough forms. Lightly flour a clean surface and place the dough onto the surface, sprinkling some extra flour on top or kneading.
- First proof: Knead the dough lightly, for 2-4 minutes, until it forms a smooth dough ball that’s not sticky. Then place the dough into the greased medium bowl, cover with a cloth or wrap, and place into a warm area to let rise for 1 hour. It should be double in size. If it’s at least 80F outside, you can place the bowl outside, otherwise you can place it in the oven (which is turned off) and turn on the oven light or start preheating the oven to 350F and place the bowl near or on top of the oven.
- While the dough is rising: grease a large casserole dish with oil and set aside. In a small bowl, toss the frozen raspberry with the arrowroot starch and set aside.
- Make the raspberry rolls: After the dough has doubled, lightly punch down the dough. Lightly flour a clean surface, and place the dough in the middle. Sprinkle a little extra flour on top of the dough and flour the rolling pin. Roll the dough out to be a large rectangle (12 in x 18 in). Lightly spread the dough with softened Flora Plant Butter until it reaches the edges. Then sprinkle the frozen raspberries mixture on top, making sure the raspberries are evenly distributed. Roll the sweet rolls length-wise into tight rolls and away from you. Slice the roll into 12 even raspberry rolls. To easily slice, you can use a piece of thin twine or unflavored floss. Place into the oil-greased dish.
- Second proof: Cover again with a clean towel or wrap, and place over or by the oven while the oven preheats to 400F. Let the cinnamon rolls rise for 30 minutes while the oven is preheating.
- Bake the raspberry rolls: Place the raspberry sweet rolls into the oven and bake for 25-30 minutes, or until lightly golden. Remove from the oven and let cool for 5-10 minutes while you prepare the icing.
- Make the raspberry frosting: To make the dairy free raspberry icing, blitz the raspberries in a food processor until it becomes a puree. Use a mesh sieve to strain the raspberries over a bowl and remove the seeds so you’re just left with the raspberry puree. You might need to use a spoon to help you get the raspberry puree to move through the sieve. In a medium bowl or stand mixer, cream the Flora Plant Butter until light and fluffy, about 2 minutes. Add in the raspberry puree and powdered sugar, and cream again until smooth, scraping down the sides as needed.
- Serve and enjoy! Spread the frosting onto the raspberry rolls and serve warm. If you have any leftovers, you can store them in an airtight container and place them in the fridge for up to 4 days. To reheat, simply warm them on a baking sheet with parchment paper at 350F for 5-7 minutes.
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