Vegan Raspberry Cinnamon Rolls with Coconut Glaze

The key to fluffy cinnamon rolls is using the best flour for the job — bread flour. Past that, it’s care and patience. When you take your first bite and taste that intoxicating blend of warm cinnamon, fresh raspberries, and sweet coconut, you’ll know it was all worth it.

Prep Time
1 hour
approximately 1 hour 30 minutes of rising time
Bake Time
20 to 25 minutes
Image
Fresh vegan raspberry cinnamon rolls in a baking dish, some bare, some with coconut glaze and raspberries

Redpath® Golden Yellow Sugar & Redpath® Icing Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar
Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Liquid measuring cup

Thermometer

Scale OR dry measuring cups

Microwaveable bowl

Stand mixer with paddle attachment and hook attachment OR large bowl

Rubber spatula or wooden spoon

Plastic wrap OR lint-free kitchen towel

Measuring spoons

Small bowl x 2

Microplane OR fine grater

Baking pan (9 x 9)

Parchment paper

Paper towel

Dental floss (unflavoured) or thread

Pastry brush

Aluminum foil

Fine mesh sieve

Medium bowl

Whisk

Servings
9 rolls
For the dough:
  • 1 cup (250 ml) coconut milk, canned
  • ¼ cup (52 g) coconut oil
  • 2½ tsp (9 g) instant yeast
  • ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
  • 3¼ cups (390 g) bread flour
  • ½ tsp (3 g) salt
For the filling:
  • 1½ cups or half-pint (170 g) raspberries, fresh, washed and dried
  • ¼ cup (63 ml) raspberry jam, natural
  • ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed
  • 4 tsp (12 g) ground cinnamon
  • 1 tbsp (6 g) lemon zest, finely grated
  • 1 tsp (5 ml) pure vanilla extract
  • ½ tsp (3 g) salt
  • 2½ tsp (5 g) cornstarch, divided
  • ⅓ cup (83 ml) coconut milk, canned
  • 1 tbsp (13 g) coconut oil
For the coconut glaze:
  • 1¼ cups (150 g) Redpath® Icing Sugar
  • ½ tsp (3 g) salt
  • 2 tbsp (30 ml) coconut milk, canned
  • 1 tbsp (13 g) coconut oil
  • ½ tsp (2 ml) pure vanilla extract
  • Unsweetened shredded coconut
Instructions
For the dough:

Step 1

Step 2

Transfer to the bowl of a stand mixer fitted with the paddle attachment or a large bowl. Sprinkle in the instant yeast and stir to dissolve. Let sit until mixture is foamy; 5 to 10 minutes.

Step 3

Add in the Redpath® Golden Yellow Sugar, and mix on low speed (or stir with a rubber spatula or wooden spoon); 5 to 10 seconds.

Step 4

Add in 1 cup (120 grams) of the bread flour and the salt, and mix on low speed. Once fully combined, add the next cup of flour and mix until combined before adding the third cup of flour. Once the dough becomes difficult to mix, switch to a dough hook. If the dough is still wet, add the last ¼ cup of flour. Cover the bowl and let dough rest; 15 minutes. This allows the flour to hydrate and relax, making it easier to knead the dough.

Step 5

Knead the dough (or lightly flour your work surface and transfer dough to the floured surface to knead with your hands) until it’s soft but tacky; 5 to 10 minutes. Shape the dough into a ball.

Step 6

Lightly oil the stand mixer bowl or the large bowl used when mixing the dough. Place the dough rounded side down first, and flip it over to ensure the dough is lightly greased; this prevents the dough from sticking to the plastic wrap or damp, lint-free kitchen towel placed over the bowl. Place the covered bowl in a warm, draft-free location to rise until doubled in size; approximately 45 minutes (see Chef’s Tips).  

Step 7

Grease a 9-inch square baking pan with coconut oil or lightly grease and line pan with parchment paper. 

For the filling:

Step 1

Slice raspberries in half. Lay them cut-side down on a layer of paper towel to absorb any excess juice.

Step 2

In a small bowl, combine raspberry jam, the Redpath® Golden Yellow Sugar, cinnamon, lemon zest, vanilla extract, salt, and ½ teaspoon (about 1 gram) of the cornstarch, until well mixed.

Step 3

In another bowl, toss the halved raspberries with the remaining cornstarch until well coated.

To assemble:

Step 1

Punch down the dough, and transfer to a lightly floured work surface. Roll into an 18 x 10-inch rectangle (dough should be an even thickness; about ¼-inch thick). If the dough keeps contracting while rolling, cover with plastic wrap and allow the gluten in the dough time to relax.

Step 2

Step 3

Lightly brush the far edge with water. Starting at the other end, roll the dough into a tight log; pinch the dough together when the edge dampened with water is reached.

Step 4

Step 5

Arrange the 9 rolls, spaced evenly apart (there will be gaps between the rolls), in the prepared baking pan. Cover with plastic wrap or a damp kitchen towel. Place in a warm, draft-free location to proof until almost doubled in size; about 30 to 35 minutes. To check if the rolls are ready for baking, perform the poke test (see Chef’s Tips).

Step 6

Halfway into the proofing time, preheat oven to 375°F (191°C).

Step 7

Once the rolls are ready to be baked, heat the coconut milk and coconut oil in a microwave-safe bowl or measuring cup until just warm; approximately 30 seconds. Being careful not to deflate the risen dough, gently brush and dab the tops of the rolls with the warmed coconut milk mixture, allowing the coconut milk to soak into the crevices and sides. Cover pan loosely with foil.

Step 8

Place covered cinnamon rolls into the preheated oven; 10 minutes. Remove the foil cover from the rolls. Continue baking until a thermometer reads just below 190°F (88°C) at the centre of the pan; 10 to 15 minutes. Do not overbake, or the rolls will be dry.

Step 9

Remove from oven and place onto a wire cooling rack to cool slightly; 10 minutes.

For the coconut glaze:

Step 1

Sift the Redpath® Icing Sugar into a medium bowl. Sprinkle in salt.

Step 2

Place the coconut milk and coconut oil in a small microwave-safe bowl. Heat just until the oil melts.

Step 3

Whisk in the warm coconut milk mixture and vanilla extract into the sifted icing sugar. Whisk until the glaze is completely smooth. Spread or drizzle the coconut glaze onto the still warm rolls. Sprinkle glaze with shredded coconut. Serve immediately.

Two vegan raspberry cinnamon rolls on a plate, one with coconut glaze and raspberries, one with a forkful missing