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Strawberry Rhubarb Sweet Rolls with Ginger & Almond Praline

Strawberry rhubarb sweet rolls with ginger & almond praline, These are soft, jammy, and no cinnamon in sight. Fully dairy-free and perfect for late spring and summer baking.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Course Vegan Desserts
Cuisine American
Servings 12 rolls
Calories 343 kcal

Equipment

1 Food Processor
2 saucepan
1 oven tray
1 oven proof dish (approx. 23 x 33cm / 9×13-inch)

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

FOR THE FILLING:

  • 175 g rhubarb cut into chunks
  • 175 g strawberry hulled and halved
  • 2 Tbsp cornflour
  • 3 tsp freshly grated ginger
  • 125 g sugar
  • 3 Tbsp dairy-free spread

FOR THE ROLLS:

  • 400 g plain flour
  • 1 sachet fast-action dried yeast (7g / 2 ¼ teaspoons)
  • 3 Tbsp sugar
  • 1/4 tsp salt
  • 200 ml milk of choice
  • 60 g dairy-free spread

FOR THE GLAZE:

  • 100 g cream cheese of choice
  • 120 g icing sugar
  • 1/2 tsp vanilla extract

FOR THE ALMOND PRALINE:

  • 50 g sugar
  • 25 g flaked almonds

Instructions
 

  • Sift the flour, then add it to the bowl of a food mixer along with the yeast, sugar and salt. Fit the dough hook.
    400 g plain flour, 1 sachet fast-action dried yeast (7g / 2 ¼ teaspoons), 3 Tbsp sugar, 1/4 tsp salt
  • Warm the milk and dairy-free spread in a small saucepan over low heat (or in the microwave) until the spread has melted and the mixture reaches around 40–45°C / 104–113°F. Pour this into the dry ingredients.
    200 ml milk of choice, 60 g dairy-free spread
  • Knead until the dough forms and is elastic and supple, about 10 minutes at speed 1 or 2.
  • Remove the dough hook and place the splashguard (or cover with a damp cloth if you are not using a Kenwood Cooking Chef XL).
  • Prove the dough for around 1 to 1 ½ hour, or until the dough has doubled in size at 30°C speed off (if you are not using a Kenwood Cooking Chef XL leave to prove covered in a warm place).
  • Meanwhile, make the strawberry and rhubarb filling. Place the fruits in a blender with the cornflour and ginger and blend until smooth. Transfer to a saucepan and add the sugar and dairy-free spread.
    175 g rhubarb, 175 g strawberry, 2 Tbsp cornflour, 3 tsp freshly grated ginger, 125 g sugar, 3 Tbsp dairy-free spread
  • Heat over medium-high heat for around 10 to 12 minutes, stirring often, until the mixture has reduced and thickened. It should coat the back of a spoon and reach a thick jam-like consistency. Once done, leave to cool down completely. The filling will continue to thicken further.
  • Lightly grease an ovenproof rectangular dish (approx. 23 x 33cm / 9 ×13-inch) with dairy-free spread.
  • Once risen, punch down the dough to release the air. Roll it out on a lightly floured surface into a rectangle measuring approximately 42cm x 30cm (16.5 x 12 inches). Spread the cooled filling evenly over the surface.
  • Using a sharp knife or pizza cutter, cut the dough lengthways (working from one long side of the rectangle to the other) into 12 equal strips, each about 3.5cm wide and 30cm long. Carefully roll up each strip into a roll, then place them in the ovenproof dish.
  • Cover with a cling film or tea/ kitchen towel and leave to prove in a warm place for 30 to 45 minutes, until doubled in size.
  • Meanwhile, make the almond praline. Dry-toast the almonds in a saucepan over medium heat until lightly golden, then transfer to a bowl and set aside.
    50 g sugar, 25 g flaked almonds
  • Place the sugar in a heavy-based saucepan over medium heat and allow it to melt into a deep golden caramel. Add the toasted almonds and stir quickly to coat, then pour onto a parchment-lined baking tray. Leave to cool completely, then roughly chop with a sharp knife.
  • Preheat the oven to 180°C / 350°F.
  • Bake the rolls for 20–25 minutes, until lightly golden. Remove from the oven and allow to cool slightly while you prepare the glaze.
  • To make the glaze, fit the whisk attachment to the mixer. Add the cream cheese, icing sugar and vanilla extract to the bowl and whisk until smooth.
    100 g cream cheese of choice, 120 g icing sugar, 1/2 tsp vanilla extract
  • Drizzle the glaze over the warm rolls and sprinkle with the chopped almond praline. Allow to cool before serving.

Nutrition

Serving: 1rollCalories: 343kcalCarbohydrates: 58gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 10mgSodium: 139mgPotassium: 157mgFiber: 2gSugar: 30gVitamin A: 483IUVitamin C: 10mgCalcium: 55mgIron: 2mg

Find this recipe online:

Strawberry Rhubarb Sweet Rolls with Ginger & Almond Praline

https://theflexitarian.co.uk/recipe-items/strawberry-rhubarb-sweet-rolls-with-ginger-almond-praline/