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5 from 8 votes

Jam Donut Cinnamon Rolls

Buttery, soft and pillowy vegan cinnamon rolls with a raspberry jam donut filling. They happen to be vegan, are easy to make and use common pantry staples!
Prep Time15 minutes
Cook Time30 minutes
Resting Time2 hours
Total Time2 hours 45 minutes
Cuisine: American, Vegan
Servings: 12 rolls
Author: Anthea

Ingredients

Rolls

Roll filling

Frosting (optional)*

Instructions

To make the rolls:

  • Combine all the ingredients in a large bowl or stand mixer and mix until it comes together. Knead the mixture until it forms a smooth and stretchy dough. Add a little more milk if the dough is too dry or a little more flour if the dough sticks to the bowl.
  • Cover the bowl with a damp tea towel. Set it aside in a warm spot for at least 1 hour or until the dough has doubled in size. If it doesn't double, reposition it in a *warmer* spot and wait until it does.

To make the jam filling

  • Add all the ingredients and a dash of water to a small saucepan. Bring to a gentle simmer for 5 minutes while stirring. The jam is ready when it has thickened and there are no more chunks of raspberries. Set aside to cool.

Assembling the jam rolls

  • Dust a clean surface with flour. Scoop the dough onto the surface and roll it out into a large rectangular shape.
  • Spread the cooled jam on the dough making sure it reaches all edges.***
  • Starting from the long side, tightly roll the dough into a large tube. Use a sharp knife to cut rolls out of the dough.
  • Arrange on a greased baking tray, leaving a little space in between each roll. Place a tea towel over the tray and set aside to rise for at least an hour or until the rolls have increased in size by 50%.

Baking the rolls

  • When the rolls are puffy again, preheat the oven to 180°C (350°F).
  • Bake the rolls in the preheated oven for 15-20 minutes. The rolls are ready when they are slightly golden brown or when you insert a skewer in one of the middle rolls and it doesn't have wet dough on it. Set aside to cool.

Frosting the rolls

  • Whisk all of the ingredients in a small until smooth and there are no lumps. Generously drizzle the frosting onto the rolls.
  • The rolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days. Warm up the rolls before you enjoy them.

Notes

* Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.
** Alternatively, you top your rolls with additional jam. Or you can sprinkle the rolls with a donut-like cinnamon sugar. Simply combine ¼ cup (50g) with 1 tablespoon ground cinnamon and dust the mixture over the donuts
*** If your dough is too soft to be rolled, chill it in the fridge for at least 10 minutes. 

Nutrition

Serving: 1 roll with frosting | Calories: 250kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Sodium: 129mg | Potassium: 72mg | Fiber: 2g | Sugar: 7g | Vitamin A: 370IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!