Fruit Rolls Dough

For the dough

4 cups all purpose flour

1 fuller tablespoon of quick instant yeast

1 teaspoon of salt

½ cup of sugar

Instructions

Add all the dry ingredients to a mixing bowl and using the dough hook stir on low to blend.

Melt 2 tablespoons of vegan butter in the microwave and cool fully in fridge so the heat doesn’t affect the yeast when blending.

Measure out 1 cup of almond milk and add 2 teaspoons of vanilla, stir to blend with the mixer on medium still using the dough hook, slowly add to the milk mixture to the dry ingredients and let it stir a few minutes. Grab the cooler melted butter from the fridge and add to the bowl and continue to blend until you have a smooth ball of dough.

About 5 minutes with a stand mixer or just blend by hand in a large bowl following the same steps but mixing by hand for about 8 minutes.

Once you have your dough place in a bowl and cover with a clean tea towel for 20 minutes. As always I place my bowl on the top of my fridge.

Once your dough is ready!!

Lightly flour a clean surface and dump the dough on the surface. Then using a rolling pin, roll out the dough and use your fingers to get the corners more squared off to make it easier to roll the dough evenly into a 9x14 rectangle.

Add up to 2 cups of jam (I used my strawberry and kiwi jam for my recipe) spread evenly across the dough.

Roll the dough as tightly as you can, don’t be overly worried about being perfect just make sure the dough is tight enough that you can use a large butcher knife to slice through it, without it falling apart.

Cut into 8 pieces! I found cutting half then half then half until I had all 8 pieces was a simple way to get a decent same sized rolls.

Preheat oven at 350 degrees!

Spray a glass baking dish with some baking spray then add the 8 pieces of rolls to the dish and cover with a clean cloth until the oven has fully heated.

Place in preheated oven and bake on the middle rack for about 24 to 26 minutes.

Remove from oven and allow to cool for 15 to 30 minutes or until you can touch the top and it’s not warm. Using a spatula, gently pull the rolls apart.

Add as much or as little frosting as you desire.

For the frosting I tweaked my normal recipe to make it lighter almost like a whip cream and cream cheese texture. It’s light and fluffy with just the right amount of yummy flavours.

For the frosting

In a mixing bowl add 1/2 a cup of margarine (I used a vegan Becel) and using the whisk attachment, whip up the margarine on a medium speed until it becomes fluffy, I usually whisk it a good 4 to 5 minutes. Then add (2 and a 1/2 cups of icing sugar) BUT ONLY 1 Tablespoon at a time and allow the sugar to fully absorb and blend into the margarine. Should take about 5 minutes or so, just have to be patient!

Once the sugar is all blended and the frosting is fluffy, turn the mixer to a slightly lower speed and add 1 and 1/2 teaspoons of vinegar and blend well, now add 2 teaspoons of vanilla extract and continue to whisk the mixture. Add 1/4 teaspoon of almond milk and blend until mixture is smooth and well blended.

Remove from bowl and add to a sealed container and place in fridge until your ready to frost the cooled rolls.

Keep fruit rolls in a sealed storage container in the fridge until ready to eat then bring them to room temperature to enjoy!

Darn Good Stuff!