Raspberry Vegan Cinnamon Rolls

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  • Level: Intermediate
  • Total: 2 hr (includes rising and cooling times)
  • Active: 25 min
  • Yield: 9 servings
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1 cup oat milk

3 tablespoons vegan butter

1 packet active dry yeast

1 1/4 cups all-purpose flour, plus more for dusting

1 1/4 cups whole-wheat pastry flour

1 tablespoon granulated sugar

1/2 teaspoon fine salt

Vegetable oil, for greasing

Raspberry Sauce:

One 12-ounce bag frozen raspberries, thawed

3 tablespoons vegan butter

1/4 cup light brown sugar

1 tablespoon ground cinnamon


1/4 cup vegan butter, at room temperature

1/4 cup confectioners' sugar

1/4 cup vegan cream cheese, at room temperature


Special equipment:
an instant-read or probe thermometer
  1. For the dough: Heat the milk and butter in a small saucepan over low heat, stirring occasionally, until it reaches 110 degrees F.
  2. Transfer to a large bowl, add the yeast and let sit until foamy, about 10 minutes.
  3. Whisk together the 1 1/4 cups all-purpose flour, the pastry flour, granulated sugar and salt in a medium bowl. Add about 1/2 cup of the flour mixture at a time to the yeast mixture, stirring after each addition, until a large ball forms.
  4. Turn the dough out onto a lightly floured work surface and knead for 2 to 3 minutes.
  5. Oil the bowl and return the dough to it. Let sit until the dough increases in size, about 10 minutes.
  6. For the raspberry sauce: Combine the raspberries, butter, cinnamon and brown sugar in a medium saucepan. Heat over low heat, stirring, just until the sugar dissolves, about 3 minutes.
  7. Grease a 9-inch square baking dish with vegetable oil. Set aside.
  8. Turn the dough out onto a lightly floured work surface and roll into a rectangle about 1/4-inch thick. Spread with 1/2 cup of the raspberry sauce, leaving about a 1/2-inch border around the edges. Reserve the rest of the sauce for glazing the baked rolls.
  9. Roll the dough, starting on one long side, into a tight log, then cut crosswise into 9 rounds with a serrated knife.
  10. Place the rolls cut-side down into the prepared baking dish and set in a warm, draft-free area to rise for about 1 hour.
  11. Meanwhile, preheat the oven to 350 degrees F.
  12. Bake until the rolls are golden brown and expanded in size, 25 to 30 minutes. Let cool a bit.
  13. Meanwhile, make the icing: Combine the butter, sugar and cream cheese in a large bowl. Whip with an electric mixer or by hand until incorporated.
  14. Spread the icing with an offset spatula over the cinnamon rolls. Drizzle with some of the remaining raspberry sauce and serve warm (see Cook's Note). 

Cook’s Note

You'll likely have raspberry sauce leftover. Use it as a spread for toast or a topping for pancakes!

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