Strawberry Sweet Rolls with Dark Chocolate Drizzle

Strawberry Sweet Rolls with Dark Chocolate Drizzle requires about 45 minutes from start to finish. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 99 calories, 4g of protein, and 1g of fat per serving. For 32 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. A few people made this recipe, and 30 would say it hit the spot. This recipe from Amys Healthy Baking requires agave, cashewmilk, cashewmilk, and vanillan extract. Mother's Day will be even more special with this recipe. With a spoonacular score of 90%, this dish is super. If you like this recipe, take a look at these similar recipes: Watermelon Popsicles With Dark Chocolate Drizzle, Marshmallow Popcorn Treats with Dark Chocolate Drizzle, and Coffee Loaf Cake with Dark Chocolate Drizzle.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Lightly coat a 9-round cake pan (or two 6-round cake pans) with nonstick cooking spray. Set aside.In a large bowl, stir together the warm cashewmilk, agave, melted coconut oil, vanilla, salt, and yeast. Add 1 + cups of flour, and stir until its completely incorporated. Continue adding flour, 2-3 tablespoons at a time, until the dough no longer sticks to the sides of the bowl. Turn the dough out onto a clean, well-floured surface, and knead for a few minutes or until it springs back when you gently press your index finger into it. Let the dough rest for at least 10 minutes.While waiting, prepare the filling. Dice the strawberries, and toss them with the cornstarch in a medium bowl until theyre completely coated.Re-flour your surface if necessary, and lightly flour a rolling pin. Roll out the dough into a large rectangle about 12x16. Spread the strawberries into a single layer on top of the dough rectangle, leaving a 1 border on the two longer edges. Starting at one longer edge, carefully roll up the dough into a log towards the opposite longer edge, trying not the squash the strawberries too much. Brush water onto the second longer edge and where it meets the dough log before pinching shut to seal.Slice the dough log into 12 equal portions using dental floss (see Notes in the text of this blog post). Place them cut side down into the prepared pan(s).Option A: To bake right away, preheat the oven to 350F while letting the rolls rest in the pan. Bake at 350F for 32-35 minutes, or until the spirals of the rolls in the center feel somewhat firm. Cool in the pan for at least 5 minutes before removing.Option B: To bake the next morning, cover the top of the pan with plastic wrap, and wrap a large rubber band around the rim to keep the plastic wrap in place. Chill overnight. In the morning, remove the pan(s) from the refrigerator, and let them sit on the countertop at room temperature while preheating the oven to 350F. Once the oven is ready, remove the plastic wrap from the pan(s), and bake the rolls at 350F for 27-30 minutes. Cool in the pan for at least 5 minutes before removing.To prepare the drizzle, stir together the cocoa powder, agave, and cashewmilk. Spoon into a zip-topped bag, cut off one corner, and drizzle on top of the rolls just before serving.

 

Step by step:

1. Lightly coat a 9-round cake pan (or two 6-round cake pans) with nonstick cooking spray. Set aside.In a large bowl, stir together the warm cashewmilk, agave, melted coconut oil, vanilla, salt, and yeast.

2. Add 1 + cups of flour, and stir until its completely incorporated. Continue adding flour, 2-3 tablespoons at a time, until the dough no longer sticks to the sides of the bowl. Turn the dough out onto a clean, well-floured surface, and knead for a few minutes or until it springs back when you gently press your index finger into it.

3. Let the dough rest for at least 10 minutes.While waiting, prepare the filling. Dice the strawberries, and toss them with the cornstarch in a medium bowl until theyre completely coated.Re-flour your surface if necessary, and lightly flour a rolling pin.

4. Roll out the dough into a large rectangle about 12x1

5. Spread the strawberries into a single layer on top of the dough rectangle, leaving a 1 border on the two longer edges. Starting at one longer edge, carefully roll up the dough into a log towards the opposite longer edge, trying not the squash the strawberries too much.

6. Brush water onto the second longer edge and where it meets the dough log before pinching shut to seal.Slice the dough log into 12 equal portions using dental floss (see Notes in the text of this blog post).

7. Place them cut side down into the prepared pan(s).Option A: To bake right away, preheat the oven to 350F while letting the rolls rest in the pan.

8. Bake at 350F for 32-35 minutes, or until the spirals of the rolls in the center feel somewhat firm. Cool in the pan for at least 5 minutes before removing.Option B: To bake the next morning, cover the top of the pan with plastic wrap, and wrap a large rubber band around the rim to keep the plastic wrap in place. Chill overnight. In the morning, remove the pan(s) from the refrigerator, and let them sit on the countertop at room temperature while preheating the oven to 350F. Once the oven is ready, remove the plastic wrap from the pan(s), and bake the rolls at 350F for 27-30 minutes. Cool in the pan for at least 5 minutes before removing.To prepare the drizzle, stir together the cocoa powder, agave, and cashewmilk. Spoon into a zip-topped bag, cut off one corner, and drizzle on top of the rolls just before serving.

Nutrition Information:

covered percent of daily need