Vegan Strawberry Sweet Rolls (Print Version)

# Ingredients:

→ Dough

01 - 115g dairy-free butter
02 - 400ml dairy-free milk, room temperature
03 - 50g caster sugar
04 - 1 pack (7g) active dry yeast
05 - 480g plain flour, plus extra for dusting
06 - Pink food gel

→ Filling

07 - 100g fresh or frozen raspberries
08 - 50g caster sugar
09 - 1 tablespoon water
10 - 2 tablespoons cornflour
11 - 130g strawberry or raspberry jam
12 - 50g fresh strawberries, chopped

→ Cream Cheese Frosting

13 - 60g dairy-free butter
14 - 40g dairy-free cream cheese
15 - 150g icing sugar
16 - 1 teaspoon vanilla extract
17 - Dairy-free milk as needed

→ Decoration

18 - 2 tablespoons freeze dried strawberries/raspberries
19 - Fresh strawberries

# Instructions:

01 - Melt butter, combine with warm milk, sugar and yeast. Let activate 10 minutes. Mix in flour and pink gel, knead until smooth.
02 - Let dough rise in oiled bowl 1-2 hours until doubled.
03 - Simmer raspberries with sugar, water, cornflour and jam until thickened. Cool completely.
04 - Roll dough into 16x24 inch rectangle. Spread with filling and strawberries. Roll up and cut into 9-10 rolls.
05 - Let rolls rise 40-60 minutes until puffy.
06 - Bake at 180°C fan for 25-30 minutes until golden.
07 - Beat butter and cream cheese, add sugar and vanilla. Adjust consistency with milk if needed.
08 - Frost cooled rolls and decorate with dried and fresh berries.

# Notes:

01 - Best eaten day of making
02 - Use block-style vegan butter
03 - Can store in fridge up to 2 days

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