Vegan Berry Rolls with Cardamom
If you like cinnamon buns, you'll love these berry buns! They are a wonderful baking project for the weekend as they need time to rise several times (these are perfect brakes for cleaning your apartment, for example!). Please don't skip this step as the buns won't turn out that fluffy otherwise.
For this recipe, we used cardamom instead of the classic cinnamon and refined the icing with some lime zest, which makes it a bit fresher. In order to bake this recipe all year long, we used frozen berries. They only have a minor disadvantage: the last rising time will be longer than usual as the frozen fruits slow down the rising of the yeast dough. If berries are in season, you can definitely bake these buns with fresh berries instead!
Extra tip: If you want to be prepared, start making the berry buns a day ahead! You can prepare them up to the point when the buns are already filled, rolled, and transferred to the baking dish. Cover the dish with plastic wrap and let the buns rest and rise for a final time in the fridge overnight. This way, you only need to remove the dish from the fridge the next day, remove the plastic wrap and bake the buns in the oven!
Vegan Berry Rolls with Cardamom
Ingredients
- 1 yeast dough (recipe on the blog)
FOR THE FILLING
- 3 tbsp melted plant-based butter
- 2 tsp cardamom
- 2 tbsp coconut sugar
- 300 g (10.5 oz) frozen berries
- 1 tsp starch
- 2 tbsp sugar
FOR THE ICING
- 250 g (2 cups) confectioner's sugar
- 2 tbsp cold water
- 1 lime
Instructions
- Prepare the yeast dough until it's doubled in volume and ready to be rolled out into a rectangle.
- Mix melted vegan butter, cardamom, and coconut sugar. Brush the whole dough with this mixture.
- Take out frozen fruits from the freezer and mix them with starch and sugar. Spread the fruits all over the dough, then start to roll up the dough carefully until you have a big log.
- Cut the dough into 12 same-sized rolls and transfer them to a greased baking pan. Let the buns rise for the last time for approx. 30 minutes. They should rise enough to touch each other. Since the fruit filling is frozen, this can take more time, so don't worry and be patient. The rising always works best when you place the baking dish in a warm oven where you can control the temperature.
- Bake berry buns at 180°C/355°F for approx. 30 minutes, or until they are golden brown on top. Remove from the oven and let cool down.
- For the icing, add the zest of a lime to confectioner's sugar, then add 1 tbsp of water. Stir to combine until a thick icing forms. Then carefully add a little more water until your desired icing consistency is reached. Pour icing over berry buns and enjoy!
Vegan Cinnamon Buns
Ingredients
For the yeast dough:
- 250 g (9 oz) plant-based milk
- 10 g (0,3 oz) fresh yeast
- 500 g (1.5 cups) wheat flour (type 550)
- 100 g (3.5 oz) sugar
- 8 g (0.3 oz) salt
- 100 g (3.5 oz) vegan butter
For the filling:
- 150 g (5 oz) vegan butter (softened)
- 100 g (3.5 oz) brown sugar
- 4 tbsp cinnamon
- Salt
Other ingredients:
- 100 g (3.5 oz) plant-based milk for brushing
Instructions
For the yeast dough, warm the plant-based milk to lukewarm, stir in a tablespoon of sugar, and dissolve the yeast. Let the mixture stand for 15 minutes until it visibly bubbles.
In a large bowl, knead the flour, remaining sugar, salt, and yeast milk for eight minutes until a smooth dough forms. Then form it into a round ball, place it in the bowl, cover with a damp cloth, and let it rest at room temperature for 30 minutes. Dice the vegan butter and knead it into the dough for 5 minutes until it is completely smooth and soft again. Cover the dough ball again and let it rest for another 90 minutes.
For the filling, mix the vegan butter with brown sugar, cinnamon, and salt until smooth.
Preheat the oven to 180°C (top/bottom heat) and grease a rectangular baking dish. Place the yeast dough on a floured work surface, roll it out into a rectangle about 5 millimeters thick, pour the filling onto the dough, and carefully spread it evenly. Then roll up the longer side and cut into 12 equal-thickness slices.
Place the snails in the pan, leaving some space between them, cover the pan again with a damp cloth, and let rest for 30 minutes. Then brush a thin layer of plant-based milk and bake for about 20 minutes at 180°C (top/bottom heat).
After baking, brush with a little plant-based milk while still hot and let cool.
