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Strawberry and Dark Chocolate Sweet Rolls
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5 from 1 vote

Strawberry & Dark Chocolate Sweet Rolls

These Strawberry & Dark Chocolate Sweet Rolls are definitely on the healthier side though. They contain no butter, no eggs and no refined sugar. Plus they’re made with whole wheat flour, so they’ve got some fiber too.
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings 12 sweet rolls
Calories 152kcal

Ingredients

For the rolls

  • ½ cup warm unsweetened cashew milk (100°-110°F) 120mL
  • 6 tablespoons agave 90mL
  • 1 teaspoon coconut oil melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ¼ teaspoon yeast 1 envelope
  • 2 ¼ - 3 ½ cups whole wheat flour 270-420g
  • 2 ½ cups frozen unsweetened strawberries, thawed slightly 210g
  • 1 tablespoon cornstarch
  • small bowl of water

For the drizzle

Instructions

  • Lightly coat a 9" round cake pan with cooking spray.
  • Stir together the warm cashew milk, agave, coconut oil, vanilla, salt, and yeast in a large bowl. Add 1 ¾ cups of flour, and stir until it's 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 they're evenly coated.
  • Re-flour the work surface if necessary, and lightly flour a rolling pin. Roll out the dough into a 12"x16" rectangle. Spread the strawberries into a single layer on top of the dough 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 to squash the strawberries too much. Brush water onto the second longer edge where it meets the dough log before pinching the dough shut to seal.
  • Slice the dough log into 12 equal portions using dental floss or a sharp serrated knife. Place them cut side down into the prepared pan.
  • Preheat the oven to 350°F. while letting the rolls rest in the pan. Bake at 350°F. for 32-35 minutes or until the spirals of the rolls in the center feel mostly firm. Cool in the pan for at least 5 minutes before removing.
  • To prepare the drizzle, stir together the cocoa powder, agave, and cashew milk in a bowl. Drizzle on top of the rolls just before serving.

Notes

Recipe from the book Healthier Chocolate Treats by Amy Atherton

Nutrition

Serving: 1roll | Calories: 152kcal | Fat: 3.7g