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5 from 3 votes

Jam Donut Cinnamon Scrolls

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 12 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).


* The butter results in a more traditional and rich pastry whereas the oil makes the texture a little heavier but still delicious. If you use salted vegan butter, you don't need to add a pinch of salt. If you use oil, add around 1/4 cup (40g) more flour.
** For a visual guide on how to prepare the scrolls, refer to the pictures on this blog post.