Soft and pillowy vegan cinnamon scrolls combined with the fruity and cinnamon flavours of classic jam donuts. You could not ask for more in a dessert! Vegan and can be made refined sugar free.
Let’s chat about these vegan cinnamon scrolls
The scrolls are:
- Not too sweet
Basically a dream come true!
But jam donut? Why? How?
There are SO many recipes for vegan cinnamon scrolls on the internet. In a midnight inability to sleep and craving for jam donuts, I had a mad idea to revamp my recipe for my blueberry cinnamon scrolls.
I mimicked dough of jam donuts by adding touch of cinnamon and nutmeg to the dough of these scrolls. I also made a SUPER easy raspberry puree to replace some of the typical cinnamon scroll filling.
The leftover raspberry puree is thinned a little to make a gorgeous glaze! Remember to lick your fingers after you eat these scrolls… a vibrant sticky red liquid on your fingers is definitely eye-catching!
Cinnamon scrolls, rolls or buns?!
For those who aren’t familiar with Australian or British English, cinnamon scrolls are the same as cinnamon rolls and cinnamon buns! Ever since my publisher and I finalised edits for my cookbook, I’ve been super aware and amazed at how difficult countries use different terms for the same food.
My blueberry cinnamon scrolls were wildly popular on my Instagram so I made a little stop motion for your food-porn viewing pleasures. Enjoy!
If you try this recipe, I would love to hear about it! Please leave a comment below and rate it. This will help me, other readers and allow this blog to be seen by more people! If you post it on social media, please tag @rainbownourishments and #rainbownourishments.
If you have questions about this recipe or blog post, please leave a comment below and I will respond as soon as possible. Rainbow Nourishments receives a high number of questions through social media and email and is unable to respond to each individual query. Comments on this post are more likely to receive a response!
Jam Donut Cinnamon Scrolls
- 3 cups (450g) plain or all-purpose flour, plus more for dusting
- 3/4 cup (180mL) plant-based milk, such as almond, soy or coconut, warm
- 1/2 cup (115mL) melted vegan butter, OR light-tasting vegetable oil, such as sunflower, rapeseed or refined coconut*
- 1/4-1/2 cup (40-80g) coconut sugar, or organic cane sugar
- 1 1/2 tablespoon (12g) ground cinnamon
- 1 tablespoon (9g) fast-acting yeast
- 1/2 teaspoon nutmeg powder
- Pinch of any good-quality salt
Scroll filling and glaze
- 1 cup (125g) fresh or frozen raspberries
- 1-2 cups (100-200g) organic powdered sugar (or sub with around 1/4 cup or 100g maple syrup), to taste
- 2 tablespoons corn flour or corn starch
- 1 tablespoon ground cinnamon
- Dash of vanilla extract
- 3 tablespoons melted vegan butter
- To make the scrolls: Combine all the ingredients in a large bowl and mix until it comes together. If you have a stand mixer, you can do this using your dough hook. Knead the mixture until it forms a smooth and stretchy dough. Place the dough in the bowl or stand mixer, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size.
- To make the scroll filling: Add all of the raspberries, a dash of water and a few tablespoons of sugar or maple syrup to small saucepan. Bring to a boil for 3 minutes then reduce to medium heat for 5 minutes. Sift in the cinnamon, cornflour and add the vanilla extract. Remove the saucepan from the heat and use a stick blender to puree the raspberries. Return the saucepan to the heat and stir until the mixture thickens. Set aside to cool.
- Lightly dust a clean surface with flour. Scoop out the dough and use a rolling pin to flatten the dough into a rectangular shape. Brush the melted vegan butter onto the dough. Spread the majority of the cooled raspberry puree onto the dough, leaving some puree left in the saucepan.
- Starting from the long side of the pastry, roll the pastry into a tube. Use a sharp oiled knife to cut scrolls out of the pastry. Arrange on a lined baking tray leaving a little space in between each scroll.** Place a tea towel over the scrolls and set aside to rise.
- Preheat the oven to 180°C (350°F).
- To make the scroll glaze: Add the remaining powdered sugar or a drizzle of maple syrup to the remaining raspberry puree. Simmer the mixture on low heat until it thickens and set aside.
- Bake the scrolls in the oven for 20-25 minutes. The scrolls should be slightly golden brown or when you insert a skewer in one of the middle scrolls, there is no dough on the skewer.
- When the scrolls have cooled slightly, drizzle with the raspberry glaze.
- The scrolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days. If the scrolls become hard, you can refresh them by heating them up in the oven for 10 minutes at 100°C (210°F).
This page contains Amazon affiliate links. If you make a purchase through one of these links, I earn a small commission at no extra cost to you. This helps me maintain the costs of running Rainbow Nourishments.