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Who doesn’t know the famous Cinnamon Rolls? These fluffy dough rolls filled with cinnamon and sugar are a worldwide success and in addition to being available everywhere, ready to eat, there are also countless recipes for them on the internet and elsewhere.
Inspired by these delicious rolls, I decided to give them a twist and bring my version with a 100% plant based dough and filled with raspberry jam. Oh! Without forgetting the icing with raspberry jam just to intensify the flavor of one of my favorite red fruits.
And as has become a habit here, allow me to suggest the best Port wine to pair with these raspberry jam rolls, Dow’s Quinta do Bomfim 2010, a port wine that brings notes of raspberry (of course ), blackberry, eucalyptus, wet earth, black pepper and jam.
Tasting suggestion: a generous bite of the raspberry jam roll followed by an equally generous sip of port wine. Repeat the process until the roll is finished.
EASY | FLUFFY | LIGHT | OF COMFORT | PERFECT FOR EATING ON COLD DAYS
Like all the recipes I share with you, this one is very easy, although it may seem difficult.
These Raspberry Jam Rolls are made with a simple dough and just 6 ingredients.
The secret to this recipe lies in the dough’s rising time, which is ultimately what will bring all the fluffiness to the rolls. The dough will go through 2 fermentation processes, a first lasting around 90 minutes and a second lasting just 30 minutes. Yes, I know it seems like a long time, but while you’re waiting for the dough to rise you can do other things you have to do around the house and that way there’s no wasted time.
We start by activating the yeast, along with the plant based milk at room temperature and a tablespoon of sugar. It doesn’t take much time, about 10 minutes is enough. While the yeast is activating, you will place the flour, salt, sugar and diced butter in a bowl and mix everything well with your hands. Then pour the activated yeast into the bowl and use a spoon or spatula to mix it well. Of course, you’ll have to get your hands dirty to make sure everything is well kneaded and incorporated, especially the butter.
Then you will sprinkle a surface with a little flour and knead the dough until you can form a ball of dough that doesn’t stick to your hands. If it is necessary to add more flour, do so, but gradually to prevent the dough of ending too dry. Then place this ball of dough in a bowl greased with olive oil, cover with a kitchen towel and leave it to rise in the driest and warmest place of your home for 90 minutes.
FRIEND’S TIP: as my house is quite cold, I turned the oven on to 50 degrees celsius, then turned it off and let it reach a mild temperature, then I placed the bowl with the dough inside to rise, always with the door closed.
After this first fermentiation process, your dough should have risen a lot, more than double, and will be full of air. It’s time to remove it from the bowl and return it to a surface sprinkled with flour. Knead just to form a ball again. Then begin to roll out the dough with a rolling pin and form a rectangle measuring approximately 30cm by 40cm. (This doesn’t need to be so exact, ok?)
Spread the raspberry jam over the entire surface of the dough, in a thin layer.
Using a ruler, divide the dough into strips of approximately 3 cm. Cut the strips and roll each roll one by one. This way you end up with more beautiful and elegant rolls. You can also make a roll without cutting the dough, and only then cut it with a sharp knife, or with a thread.
Then grease a baking tray and place the rolls inside one by one, without touching each other. Take them to rise for another 30 minutes.
After these 30 minutes, your rolls will be much bigger and all leaning against each other, it’s time to put them in the oven for around 20 minutes.
While the rolls are in the oven, you make the icing by mixing powdered sugar with a little water and a little raspberry jam to give it color and flavor.
Remove from the oven, pour the glaze over the top and they’re ready to eat!
You can eat them while they are still warm or after they have cooled down.
Let´s turn on the ovens because the weather and your belly are already asking for these rolls!
FOR THE DOUGH
1 cup (245ml) of warm unsweetened soy milk
11g of dry yeast
1 tbsp of sugar
3 cups (440g) of wheat flour for bread (I used it from Nacional brand)
1/4 cup (60g) of sugar
1 tsp of salt
1/4 cup (35g) of unsalted vegan butter at room temperature
FOR THE FILLING
Raspberry jam
FOR DE ICING
1 cup and 1/2 (200g) of powdered sugar
2 tbsp of water
3 tbsp of raspberry jam
FOR THE DOUGH
1 cup (245ml) of warm unsweetened soy milk
11g of dry yeast
1 tbsp of sugar
3 cups (440g) of wheat flour for bread (I used it from Nacional brand)
1/4 cup (60g) of sugar
1 tsp of salt
1/4 cup (35g) of unsalted vegan butter at room temperature
FOR THE FILLING
Raspberry jam
FOR DE ICING
1 cup and 1/2 (200g) of powdered sugar
2 tbsp of water
3 tbsp of raspberry jam
1- In a small bowl, place the soy milk warm or room temperature, the yeast and a tablespoon of sugar. Mix with a spoon and let it rest for 5 to 10 minutes to activate the yeast.
2- Meanwhile, place the flour, sugar, salt and diced butter in a bowl, and knead well with your hands until you obtain a uniform mixture. Pour in the soy milk with yeast and continue kneading until all the butter is well incorporated and you can form a ball with the dough.
3- Sprinkle a surface with a little flour and place the dough on that surface. Knead the dough until you can form a ball of dough that doesn’t stick to your hands. If it is necessary to add more flour, you can do so, but always little by little to prevent the dough of getting too dry.
4- Then place this ball of dough in a bowl greased with olive oil, cover with a kitchen towel and leave to rise in the driest and warmest place of your home for 90 minutes.
5- After this first rising process, your dough should have risen more than twice, and will be full of air, it’s time to remove it from the bowl and return it to a surface sprinkled with flour. Knead just to form a ball again. Then begin to roll out the dough with a rolling pin and form a rectangle measuring approximately 30cm by 40cm.
6- Spread the raspberry jam over the entire surface of the dough, in a thin layer.
7- Using a ruler, divide the dough into strips of approximately 3 cm. Cut the strips and roll each roll one by one. This way you will have more beautiful and elegant rolls. You can also make a roll without cutting the dough, and then cut it with a shatp knife or with a thread.
8- Grease a baking tray and place the rolls inside one by one, without touching each other. Leave to rise for another 30 minutes.
9- After these 30 minutes, the rolls will be much larger and all leaning against each other, it’s time to put them in the preheated oven at 180ºC, for around 20 minutes.
10- Meanwhile, it’s time to make the icing by mixing the powdered sugar with water and a little raspberry jam to give it color and flavor. Mix very well until you obtain a smooth, homogeneous and runny cream. You can choose to make a thicker or thinner icing by adding more or less water.
11- After 20 minutes in the oven, remove the rolls from the oven and pour the glaze over them.
12- You can eat them while they are still warm or after they have cooled down.
1- In a small bowl, place the soy milk warm or room temperature, the yeast and a tablespoon of sugar. Mix with a spoon and let it rest for 5 to 10 minutes to activate the yeast.
2- Meanwhile, place the flour, sugar, salt and diced butter in a bowl, and knead well with your hands until you obtain a uniform mixture. Pour in the soy milk with yeast and continue kneading until all the butter is well incorporated and you can form a ball with the dough.
3- Sprinkle a surface with a little flour and place the dough on that surface. Knead the dough until you can form a ball of dough that doesn’t stick to your hands. If it is necessary to add more flour, you can do so, but always little by little to prevent the dough of getting too dry.
4- Then place this ball of dough in a bowl greased with olive oil, cover with a kitchen towel and leave to rise in the driest and warmest place of your home for 90 minutes.
5- After this first rising process, your dough should have risen more than twice, and will be full of air, it’s time to remove it from the bowl and return it to a surface sprinkled with flour. Knead just to form a ball again. Then begin to roll out the dough with a rolling pin and form a rectangle measuring approximately 30cm by 40cm.
6- Spread the raspberry jam over the entire surface of the dough, in a thin layer.
7- Using a ruler, divide the dough into strips of approximately 3 cm. Cut the strips and roll each roll one by one. This way you will have more beautiful and elegant rolls. You can also make a roll without cutting the dough, and then cut it with a shatp knife or with a thread.
8- Grease a baking tray and place the rolls inside one by one, without touching each other. Leave to rise for another 30 minutes.
9- After these 30 minutes, the rolls will be much larger and all leaning against each other, it’s time to put them in the preheated oven at 180ºC, for around 20 minutes.
10- Meanwhile, it’s time to make the icing by mixing the powdered sugar with water and a little raspberry jam to give it color and flavor. Mix very well until you obtain a smooth, homogeneous and runny cream. You can choose to make a thicker or thinner icing by adding more or less water.
11- After 20 minutes in the oven, remove the rolls from the oven and pour the glaze over them.
12- You can eat them while they are still warm or after they have cooled down.
*The flour I used was wheat flour but specifically for making bread. I advise you to use this type of flour in this recipe because it will contribute for a better rising and therefore to a dough with more air and fluffier rolls.
*This recipe was supported by the School of Port.
*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT
*The flour I used was wheat flour but specifically for making bread. I advise you to use this type of flour in this recipe because it will contribute for a better rising and therefore to a dough with more air and fluffier rolls.
*This recipe was supported by the School of Port.
*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!