Strawberry Vegan Rolls (Printable Version)

# What You'll Need:

→ Pink Swirl Rolls

01 - Pink food coloring
02 - 480g all-purpose flour, with extra for rolling
03 - 1 small packet (7g) dry yeast
04 - 50g granulated sugar
05 - 400ml plant-based milk, warmed to room temp
06 - 115g plant-based butter

→ Raspberry Filling

07 - 2 tablespoons cornstarch
08 - 1 tablespoon water
09 - 50g sugar
10 - 100g raspberries (fresh or frozen)
11 - 50g chopped fresh strawberries
12 - 130g raspberry or strawberry preserves

→ Frosting with Cream Cheese

13 - Butter (plant-based) - 60g
14 - 40g dairy-free cream cheese
15 - 150g powdered sugar
16 - A splash of plant milk (if needed)
17 - 1 teaspoon pure vanilla extract

→ Toppings

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

# Preparation Steps:

01 - Stir sugar and yeast into the milk-and-butter mixture. Wait 10 minutes somewhere warm until bubbly.
02 - Add flour and pink coloring to yeast milk. Mix, then knead till soft and stretchy. Shape into a ball and let it rest for 1-2 hours to grow.
03 - Heat raspberries, preserves, sugar, cornstarch, and the water, stirring until it's thick. Cool it completely.
04 - Spread dough into a 16x24-inch shape. Layer with filling mixture and diced strawberries. Roll it up and slice into 9-10 disks.
05 - Arrange slices in a greased pan and leave alone for 40-60 minutes, letting them puff up.
06 - Brush the tops lightly with milk and bake for 25-30 minutes at 180°C with the fan on, until golden brown.
07 - Mix cream cheese and butter until fluffy. Slowly add powdered sugar and vanilla, stirring till smooth.
08 - When rolls are cooled off, spread the frosting on top. Sprinkle with freeze-dried fruit and fresh berries.

# Additional Tips:

01 - It's best eaten the same day it's made.
02 - Keeps in the fridge for about 2 days.
03 - Stick with block-style vegan butter for better texture.

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