Vegan Strawberry Sweet Rolls (Print Version)

# Ingredients:

→ Pink Cinnamon Rolls

01 - 115g dairy-free butter
02 - 400ml dairy-free milk, room temperature
03 - 50g caster sugar
04 - 1 pack (7g) active dry yeast
05 - 480g plain flour, plus extra for dusting
06 - Pink food gel

→ Filling

07 - 100g fresh or frozen raspberries
08 - 50g caster sugar
09 - 1 tablespoon water
10 - 2 tablespoons cornflour
11 - 130g strawberry or raspberry jam
12 - 50g fresh strawberries, chopped

→ Cream Cheese Frosting

13 - 60g dairy-free butter
14 - 40g dairy-free cream cheese
15 - 150g icing sugar
16 - 1 teaspoon vanilla extract
17 - Dairy-free milk (if needed)

→ Decoration

18 - 2 tablespoons freeze dried strawberries or raspberries
19 - Fresh strawberries

# Instructions:

01 - Melt butter and combine with room temperature milk, sugar, and yeast. Let activate for 10 minutes in a warm place until frothy
02 - Mix flour with activated yeast mixture and pink food gel. Knead until smooth and bouncy. Form into ball and let rise 1-2 hours until doubled
03 - Simmer raspberries with sugar, water, cornflour, and jam until thickened. Cool before using
04 - Roll dough into 16x24 inch rectangle. Spread with jam mixture and chopped strawberries. Roll into log and cut into 9-10 pieces
05 - Place rolls in greased dish and let rise 40-60 minutes until puffy
06 - Brush with dairy-free milk and bake at 180°C fan for 25-30 minutes until golden
07 - Whisk dairy-free butter and cream cheese until creamy. Add icing sugar and vanilla until smooth
08 - Once cooled, top with frosting and decorate with freeze-dried and fresh berries

# Notes:

01 - Best eaten day of making
02 - Stores in fridge up to 2 days
03 - Use block-style vegan butter for best results

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