LEMON ICED RASPBERRY ROLLS

Super moist, super luscious & SUPER VEGAN!! Today’s project is complete!! Woke up this morning wanting some cinnamon rolls but wanted to give them a summer twist – and what’s more summery than lemon and raspberries 💃🏽 This is one of the best combinations I think I’ve come out with to date!! Super excited to show you guys and excited to see it come to life in your kitchen – also this was a fan favorite, enjoy vegan loves! Video on my how to found here.

LEMON ICED RASPBERRY ROLLS

Recipe by blkandveganCourse: Sweet, Breakfast, DessertCuisine: American
Prep time

2

hours 
Cooking time

25

minutes

Lemony, raspberry goodness. YUM.

Ingredients

  • 2 cups almond milk – warm

  • 1/2 cup melted butter – warm

  • 1/4th cup organic sugar

  • I packet active dry yeast

  • 4-5 cups flour

  • 1 tsp salt

  • Filling
  • 1/4th cup raspberry preserve

  • 2/3rd cup raspberry

  • Icing
  • 1 cup powder sugar

  • 2 tbsp water

  • 2 tsp lemon extract 

Directions

  • In a large boil, whisk almond milk, melted butter and sugar. make sure your ingredients aren’t too hot – but just warm. (I suggest microwaving your butter for 45 secs)
  • Sprinkle yeast evenly over mixture and whisk – let sit for 5 mins or less (while yeast gets frothy)
  • Slowly add 4 1/2 cups flour and salt to the butter mixture & mix with a wooden spoon until combined
  • Set oven to warm and place dough mixture in a lightly oiled bowl with a towel for 1 hour to double in size
  • Add remaining 1/2 flour and lightly kneed the dough until it doesn’t stick to the sides of your bowl
  • Place dough on a clean, lightly floured surface, knead into a rectangle and roll the dough to 1 inch thickness
  • Combine your filling ingredients and add your raspberry filling
  • At the base roll the dough evenly until you get a giant log – trim off uneven tips
  • Starting at the middle, cut the log into half and create 1 1/2 inch thick raspberry rolls
  • Place the rolls on an oiled cake pan and set them aside in a warm spot wrapped in plastic wrap for 30 minutes to double
  • Place in the oven @ 350 for 25 mins or until golden brown
  • Combine all icing ingredients and add to rolls once fresh out of the oven
  • Enjoy!