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).