Fluffy and soft Vegan berry cinnamon rolls, filled with a wonderful summer berry chia jam and topped with a berry glaze. Like a summery cinnamon roll but without the cinnamon.
You can make these berry cinnamon rolls all year round using frozen berries. They are easy to make and the homemade chia jam filling has just 3 ingredients, easy to make while the dough is rising.
For more vegan berry recipes, checkout my vegan strawberry lemon muffins or these vegan blackberry muffins.
Also see my Vegan Carrot Cake and these Healthy Strawberry crumble bars (Vegan and Gluten free).
Ingredients
Dough:
- Almond milk, or other non dairy milk for vegan rolls
- Vegan butter, preferably non salted. If you can’t get non salted, obit the salt. For non vegan, regular unsalted butter can be used.
- Instant dry yeast
- Sugar, I use organic
- All purpose flour, use a good quality brand
- Salt, regular table salt. If you are using salted butter don’t add the salt.
- Vanilla extract, for a hint of vanilla that tastes great with the mixed berry filling.
Forest Fruit Chia Jam:
- Mixed frozen berries, use your favourite. I used strawberries, raspberries, blueberries, blackberries and currants. Use all or just one of the berries.
- Chia seeds, to naturally thicken the chia jam.
- Maple syrup, or other liquid sweetener
Glaze:
- Icing sugar
- Berry juice or water. For a vibrant color I use a little of the berry juice from the frozen berries.
Instructions
Dough
- Start by heating the almond milk to luke warm, it should not burn your finger. Pour the milk, melted vegan butter and sugar to a mixing bowl. Add the dry yeast, mix and let sit for 5 minutes until the yeast becomes foamy.
- Mix in the flour a little at the time with the salt and vanilla until you have a slightly sticky dough. Cover with a towl and let rest until the dough has doubled in size, about 1 hour. While the dough rises, make the chia jam.
Berry Chia Jam
- Put the frozen berries in a pan and heat gently for a few minutes while stirring. When the berries are soft and liquid forms, add the maple syrup and chia seeds.If you have large berries like whole strawberries, mash them with a fork.Simmer the jam on low heat for 2-3 minutes, stirring occasionally. Let cool in the pan. The jam will thicken while it cools.
Rolls
- Once the dough has doubled in size, punch it down and place on a well floured surface. Knead the dough lightly then roll it out with a rolling pin to a large rectangle thats about 1 cm (½ inch) thick.
- Top with the Forest Fruit Chia Jam and spread to an even layer, you might not need it all. Roll the dough, forming a tight logg. Cut in 12 pieces and place in a rectangular baking pan (9×13 inches) lined with parchment paper. Cover with a towl and let rise for 30 minutes. Preheat the oven to 180C (350F)
- Brush the rolls with a little almond milk and bake in the oven for about 30 minutes until golden brown and the middle is cooked. Let the rolls cool down under a kitchen towel and prepare the glaze.
Glaze
- Stir the sugar and berry juice, or water, together to desired consistency. If it’s too dry, add a little more juice or water. If too runny, add a little more sugar. Top the berry rolls with the glaze and serve right away or store in an airtight container for later.
Storage
These vegan cinnamon rolls are best served when freshly baked. If you have any leftovers you can store them in an air tight container or a ziplock bag. They keep for about 2-3 days in room temperature or can be frozen for up to 4 months.
For a small batch no-yeast cinnamon roll recipe, try these easy Air fryer cinnamon rolls
If you are a cinnamon roll lover like me, you might also like these Vegan Cinnamon roll Pancakes or my Vegan Cinnamon Roll Cookies
Top tip
- The dough can be a little sticky so make sure to flour your surface and rolling pin.
- Depending on how warm your kitchen is, the dough will rise faster, or slower. Keep an eye on it and start working the dough when it has doubled in size.
- Make sure the almond milk is luke warm, it should not burn your finger, if it is too hot it will kill the yeast!
Dessert recipes
Muffin recipes
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Fluffy and soft Vegan berry cinnamon rolls, filled with a wonderful summer berry chia jam and topped with a berry glaze. Like a summery cinnamon roll but without the cinnamon.
- 2 cups (480ml) almond milk
- 7 tbsp (100 g) vegan butter, melted
- 2 teaspoon instant dry yeast
- 4 tablespoon sugar
- 700 g all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (280g) mixed frozen berries
- 2 tablespoon chia seeds
- 3-4 tablespoon maple syrup, to taste
- 1 cup (125g) icing sugar
- 2-3 tablespoon berry juice or water
-
Start by heating the almond milk to luke warm, it should not burn your finger. Pour the milk, melted vegan butter and sugar to a mixing bowl. Add the dry yeast, mix and let sit for 5 minutes until the yeast becomes foamy.
-
Mix in the flour a little at the time with the salt and vanilla until you have a slightly sticky dough. Cover with a towl and let rest until the dough has doubled in size, about 1 hour. While the dough rises, make the chia jam.
-
Put the frozen berries in a pan and heat gently for a few minutes while stirring. When the berries are soft and liquid forms, add the maple syrup and chia seeds.
If you have large berries like whole strawberries, mash them with a fork.
Simmer the jam on low heat for 2-3 minutes, stirring occasionally. Let cool in the pan. The jam will thicken while it cools.
-
Once the dough has doubled in size, punch it down and place on a well floured surface. Knead the dough lightly then roll it out with a rolling pin to a large rectangle thats about 1 cm (½ inch) thick.
-
Top with the Forest Fruit Chia Jam and spread to an even layer, you might not need it all. Roll the dough, forming a tight logg. Cut in 12 pieces and place in a rectangular baking pan (9×13 inches) lined with parchment paper. Cover with a towl and let rise for 30 minutes. Preheat the oven to 180C (350F)
-
Brush the rolls with a little almond milk and bake in the oven for about 30 minutes until golden brown and the middle is cooked. Let the rolls cool down under a kitchen towel and prepare the glaze.
-
Stir the sugar and berry juice, or water, together to desired consistency. If it's too dry, add a little more juice or water. If too runny, add a little more sugar.
Top the berry rolls with the glaze and serve right away or store in an airtight container for later.
Enjoy!
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