When most people think about food on Valentine’s Day they think about chocolate. I tend to think about raspberries though…then again, I’m almost always thinking about raspberries.
These rolls are the prefect breakfast to surprise your sweetheart with on Valentine’s Day. They are also a nice way to treat friends, family, or yourself. Since these rolls can sit in the fridge overnight, you don’t have to spend your whole weekend morning baking. You just have to pop them in the oven when you wake up and you’ve got a wonderful breakfast ready in half an hour. You can feel good about serving these to your loved ones too because these rolls take a healthy twist on classic cinnamon rolls. They have minimal sugar, are made with whole wheat flour, and are vegan.
As always, this recipe can be adapted to suit whatever you are in the mood for. Next time I make these, I’m going to try triple berry rolls with chia jam made from frozen blueberries, blackberries, and raspberries. I think using all blueberries would be wonderful too. Also, If you don’t have a round cake pan or want slightly smaller servings, these can be cut into 9 rolls and placed in a 8 x 8 or 9 x 9 square pan.
- 3 tablespoons coconut oil
- 1 cup + 1-2 tablespoons unsweetened vanilla almond milk
- 1 tablespoon + 1 teaspoon sugar
- 2 1/4 teaspoons instant dry yeast (1 packet)
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup frozen raspberries
- 2 tablespoons chia seeds
- 1/2 cup powdered sugar
- Melt coconut oil in a microwave for 30 seconds. Add 1 cup almond milk and heat in the microwave for another 45 seconds. This should bring the temperature up to 110-115°F, or just warm to the touch. If the temperature isn't right, either let it cool a little or microwave it for a few more seconds. Pour the mixture into the bowl of a stand mixer and add 1 tablespoon sugar* and yeast. Let sit for about 5 minutes, until yeast becomes foamy.
- Add flours and salt to the mixer bowl and blend with the dough hook attachment. Knead with the dough hook on medium speed for 5-8 minutes.
- Form dough into a ball and place back in bowl. Brush with oil and let sit in a warm spot, covered, for 1 to 1 1/2 hours.
- While the dough is rising, combine raspberries, chia seeds, and 1 teaspoon sugar with 2 tablespoons water in a medium saucepan*. Cook over medium heat for 10-12 minutes, until thickened. Place in the refrigerator until ready to use.
- On a lightly floured surface, roll dough as best as possible into a 8 by 12-inch rectangle. Brush surface with oil and spread raspberry jam over the entire surface. Roll dough into a long log, being careful not to squish out all of the jam. Cut the log into 8 pieces (twisting a piece of floss around the roll and pulling tight works really well for this).
- Place rolls into a greased cake pan, cover with a towel, and let rise another 45 minutes to 1 hour. When rising is done, place rolls in the refrigerator until ready to bake, up to one day.
- Preheat oven to 350°F. Bake rolls for 25-30 minutes, until firm and golden brown.
- Place powdered sugar in a bowl and add almond milk a 1/2 tablespoon at a time, until desired consistency is reached. Drizzle over slightly cooled rolls.
*For raspberry chia jam with fewer seeds, heat raspberries with 2 tablespoons water in a medium saucepan until raspberries are thawed and a liquid is formed. Press raspberries through a fine mesh sieve. Add raspberries back to the saucepan and add chia seeds and 1 teaspoon sugar. Heat over medium heat 3-5 minutes.