Lemon Raspberry Rolls


Lemon Raspberry Rolls are a sweet, fruity alternative to Cinnamon Rolls. This recipe is delicious and I can't guarantee that these rolls will make it through the day without being completely devoured, so if you are planning to share these with guests the next day - hide them out of sight. 



These Lemon Raspberry Rolls are vegan, oil-free, and made with whole wheat flour. I used frozen raspberries for this recipe, but I am sure fresh berries would work just as well. 

Here is the recipe for The Home Baked Vegan's Lemon Raspberry Rolls:



Ingredients:

Dough:
1 Cup Cashew Milk
1 1/2 tsp Active Dry Yeast
1/4 Cup Sugar
2 1/2 Cups Whole Wheat Flour
1 tsp Lemon Zest
1/2 tsp Lemon Extract

Filling:
2 Cups Raspberries
2 Tbsp Brown Sugar
2 Tbsp Corn Starch

Icing:
2 Tbsp Cashew Milk
3/4 Cup Icing Sugar
1/4 tsp Lemon Extract
1/4 tsp Cream of Tartar


Method:

In a microwave-safe dish, heat the cashew milk in a microwave just until warm (approximately 45 seconds on high).

Pour the yeast onto the milk and let sit for 5 minutes.

Stir the sugar into the yeast and milk until both the yeast and sugars have mostly dissolved. 

Stir the lemon zest and extract into the mixture.

Sift the flour into a separate, large bowl. 

Stir the milk mixture into the flour and knead until smooth.

Cover with a damp towel and let rise for 25 minutes. 


While the dough is rising, prepare the filling:
In a medium/large bowl, mix together the raspberries, brown sugar and corn starch. 

Use a fork or electric mixer to break the raspberries into smaller pieces. 





Prepare the Rolls for Baking:
Once the dough has risen, use a rolling pin to roll it into a rectangle approximately 10" x 13".
If the dough is sticky, lightly flour the surface and rolling pin.

Spread the raspberry filling onto the dough, leaving 1/2" of empty space on one long side. 

Starting from the edge with the raspberry filling, roll the dough lengthwise, to create a long log. 

Slice the roll into 10 - 12 equal slices, and place the rolls into a 9" x 13" parchment lined or non-stick cake pan.

Cover the pan with a damp towel and let rise for 10 minutes.





Preheat the oven to 350' 

Bake the rolls at 350' for 25 - 28 minutes, or until golden brown. 

Remove from the oven and let cool slightly before icing the rolls.


Prepare icing:
In a small bowl, mix together until smooth: cashew milk, powdered sugar, lemon extract and cream of tartar. 

Drizzle or pour the icing onto the lemon raspberry rolls. 

Enjoy!






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