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:
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
2 Cups Raspberries
2 Tbsp Brown Sugar
2 Tbsp Corn Starch
2 Tbsp Cashew Milk
3/4 Cup Icing Sugar
1/4 tsp Lemon Extract
1/4 tsp Cream of Tartar
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.
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.