Gluten-Free, Dairy-Free, Serves 12
- 2 Cups coconut flour
- 1/4 tsp cinnamon ground
- 2 cups almond flour
- 1/4 tsp cardamom ground
- 1/2 tsp salt
- 1 Tbsp instant yeast
- 3/4 cup warm Full Fat coconut milk
- 2 Tbsp honey
- 3 Large eggs (room temp)
- 1/2 cup vegan butter
- 3 Tbsp lemon zest
- 3/4 cup coconut sugar
- 4 cups raspberries
- 6 Tbsp additional vegan butter room temp
- 8 oz vegan ricotta cheese
- 1/2-1 cup powdered coconut sugar
- 2 tsp pure vanilla
In a bowl, combine flour, cardamom, cinnamon, salt, and yeast. Once mixed well add the milk, honey, eggs, 1/2 cup butter, and 1 Tbsp zest. Mix together until the flour is completely incorporated. If the dough is too sticky you can add additional flour 1 Tbsp at a time until it is slightly tacky. Cover the bowl and let sit at room temp for 1 hour or until it has doubled in size.
For the filling, in a small bowl combine sugar and remaining zest. Pretreat a 9×13 inch baking dish with parchment. Layout one piece of parchment paper down and place dough onto the center. Top with a second large piece of parchment and roll out the dough into a 10×16 inch rectangle. Remove the top layer of parchment and spread out 6 Tbsp butter evenly over the top. Sprinkle the sugar mixture over the butter. Next, sprinkle 2 1/2 cups of the raspberries over the sugar pushing into the dough slightly. Using the bottom layer of parchment gently roll the dough into a log (like you would roll a towel). Once you reach the end pinch the dough together length-wise.
Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover again, and let rise for 20-30 minutes. Transfer the now risen rolls into the fridge to rise overnight. Preheat the oven to 375 degrees F. Bake the rolls for 20-25 minutes or until golden brown. While baking combine the cream ingredients together using a mixer until smooth and creamy. The cream can be stored in the fridge for up to 3 days. Top the rolls with the cream and additional raspberries and enjoy!