Mixed Berry Rolls with Maple Glaze

I’m on a bit of a dessert kick these days. Not the eating of it, but more the making. I don’t actually eat a lot of my baking, much beyond taste testing the final product. I’m pretty happy just to see the smiles on my friend’s and family’s faces, and have delicious, unprocessed, homemade things to pack them in their lunches.

My husband had to go out of town for work the other day, so I went on a baking spree. I made the double chocolate pumpkin bread and these mixed berry rolls in the same afternoon. I felt so accomplished, and really proud that I made both recipes without using any eggs, butter, milk, etc.

This may be giving away my secret, but vegan baking is actually really easy. There are so many alternatives out there to help you out. These mixed berry rolls are so good, you would never know they were vegan if I didn’t tell you. I took my favourite recipe for cinnamon buns, and swapped out a couple of ingredients, and voila!

The berry filling was an idea I had back in the summer. We were camping during a fire ban, and I had to get creative when we decided to stay an extra night in the middle of nowhere and had limited food supplies left. I had some blueberries that were on the cusp of going bad, so I threw them in a pot on the campstove with a couple tablespoons of sugar we brought for our coffee, and cooked them into an amazing berry syrup for pancakes. Everyone polished them off so fast, I had to make more.

I did the same thing again with these rolls. I had some frozen mixed berries from Costco, usually used in my smoothies, and cooked them down with some maple syrup (didn’t have that camping) and thickened with a little corn starch and water. It really put an amazing twist on a classic.

I pretty much wanted to just sit down with this pot o’ gold and go to town. But, I stopped myself and used them in the rolls instead.

Making these can be pretty messy, so I don’t have many pictures from the actual prepping process.

Topped with a yummy maple syrup glaze, that was really easy to make. I imagine these rolls would be insane with a cream cheese frosting too. I haven’t tried vegan cream cheese yet – this may be the recipe I give it a go with.

As always, let me know if you make these! I don’t think you’ll regret it. Well, maybe you will if you eat the whole tray in one sitting. That’s just asking for trouble though.

We’re headed in to a long weekend (Thanksgiving weekend here in Canada), so I’m sure I’ll be busy in the kitchen making some of the ridiculously good looking holiday vegan foods I found on Pinterest (are you following me? You should), and enjoying a long weekend with my family – the thing I’m most thankful for 🙂

Mixed Berry Rolls Recipe

Ingredients

For the Dough:

  • 1 pkg Instant Yeast (1/4oz or 8g if you’re measuring out from container)
  • 1 c. Almond Milk
  • 3 tbsp Earth Balance (vegan butter)
  • 1/2 c. Granulated Sugar
  • 1 tsp Salt
  • 1/2 c. Unsweetened Applesauce
  • 4 c. All Purpose Flour

For the Filling:

  • 2 tbsp Earth Balance, melted
  • 1 1/2 c. Mixed Berries (I used frozen ones from Costco)
  • 2 tbsp Maple Syrup
  • 1 tbsp Cornstarch
  • 2 tbsp Water

For the Glaze:

  • 1/2 c. Icing Sugar
  • 1 tbsp Maple Syrup
  • 1 tbsp Almond Milk

Instructions

  1. For the Dough:
  2. Warm the milk and Earth Balance over medium-low heat until simmer *Do not let boil!!
  3. Let cool until 110 degrees and then add yeast, and allow to dissolve
  4. Add sugar, salt, applesauce and flour and mix until combined. If using mixer, switch to dough hook and knead until well combined. If kneading by hand, pour dough on to floured surface and knead.
  5. Allow to rise in covered bowl for about an hour, or until doubled in size
  6. On floured surface, roll dough out to 1/4″ thickness (about 21″x16″)
  7. Brush the melted Earth Balance over the dough and spread the berry filling in a line (down the long side) about 1/3 of the way up the dough
  8. Gently roll (from the long side) into tight roll and cut into 12 equal rolls.
  9. Place into foil lined baking sheet and let rise for another hour.
  10. Preheat oven to 400F and bake for 10 minutes.
  11. Let cool slightly on cooling rack and drizzle glaze over top.
  12. For the Filling:
  13. In small saucepan over medium heat, cook the berries and maple syrup until releases juices.
  14. In separate bowl, mix together the cornstarch and water and add to the berries.
  15. Immediately remove from heat, stir until thickened and let cool
  16. For the Glaze:
  17. Mix together all ingredients. Add additional milk until reached desired consistency

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