Strawberry Sweet Rolls (Print Version)

# Ingredients:

→ Pink Cinnamon Rolls

01 - 400ml dairy-free milk, slightly warm
02 - 50g granulated sugar
03 - Pink food coloring gel
04 - 480g plain flour (plus some extra for rolling)
05 - 115g plant-based butter
06 - 1 packet (7g) instant dry yeast

→ Filling

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

→ Cream Cheese Frosting

13 - 150g confectioners' sugar
14 - 40g non-dairy cream cheese
15 - 60g plant-based butter
16 - 1 teaspoon vanilla essence
17 - Optional: Dairy-free milk to adjust consistency

→ Decoration

18 - Fresh strawberries for topping
19 - About 2 tablespoons of freeze-dried raspberries or strawberries

# Instructions:

01 - Combine melted butter, warmed milk, sugar, and yeast. Rest in warm spot for about 10 minutes until the surface gets bubbly.
02 - Stir the pink coloring gel into the yeast mixture and mix with flour. Knead until it’s stretchy and smooth, then shape into a ball. Let it sit for 1-2 hours until it doubles in size.
03 - Cook raspberries, preserves, sugar, cornstarch, and a splash of water until the mixture is thicker. Let it completely cool before spreading.
04 - Flatten dough into a wide rectangle about 16x24 inches. Spread with cooled berry mixture and sprinkle diced strawberries over it. Roll tightly into a log and slice into 9-10 portions.
05 - Arrange the sliced rolls into a greased pan. Let them sit for 40-60 minutes until noticeably puffier.
06 - Brush lightly with plant-based milk and bake in a preheated 180°C fan oven for 25 to 30 minutes until they turn a pretty golden color.
07 - Blend together cream cheese and butter until smooth. Gradually add confectioners’ sugar and vanilla extract, whipping until fluffy.
08 - Once the rolls are cool, slather them in frosting and sprinkle with fresh and freeze-dried berries for a beautiful finish.

# Notes:

01 - Tastes the best when eaten fresh, same day.
02 - Can be kept in the fridge for up to 48 hours.
03 - For better texture, pick solid vegan butter blocks.

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