Indulge in these delectable gluten-free vegan raspberry sweet rolls, perfect for a cozy breakfast or sweet treat. Soft, pillowy dough filled with sweet raspberry preserves and cinnamon, topped with a creamy vanilla glaze.
Ingredients: 1 cup almond milk. 2 1/4 teaspoons active dry yeast. 1/4 cup granulated sugar. 1/4 cup vegan butter, melted. 3 cups gluten-free all-purpose flour. 1 teaspoon xanthan gum. 1/2 teaspoon salt. 1/2 cup raspberry preserves. 1/4 cup vegan butter, softened. 1/4 cup granulated sugar. 1 teaspoon ground cinnamon. 1/2 cup powdered sugar. 1 tablespoon almond milk. 1/4 teaspoon vanilla extract.
Instructions: Warm the almond milk up to about 110F, then add the yeast and let it sit for 5 minutes. Put the yeast mixture, sugar, vegan butter that has been melted, gluten-free all-purpose flour, xanthan gum, and salt in a large bowl. Mix until you get a dough. Put the dough on a floured surface and work it around for a few minutes until it is smooth. In a warm place, cover it and let it rise for an hour. Warm the oven up to 350F and grease a baking dish. Cut the dough into a rectangle shape and spread raspberry jam evenly on top of it. Softened vegan butter, sugar, and cinnamon should all be mixed together in a small bowl. Put this on top of the raspberry preserves. Cut the dough into 1-inch pieces after rolling it up tight. Prepare the baking dish and put them in it. Bake for 25 to 30 minutes, or until the top is golden. In a bowl, mix powdered sugar, almond milk, and vanilla extract until smooth. While the rolls are baking, make the glaze. Add the glaze to the rolls when they are done and serve them warm.
Prep Time: 30 minutes
Cook Time: 25 minutes
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