Tiramisu Rolls
If you love tiramisu, you're going to be obsessed with these Vegan Tiramisu Rolls! Soft, fluffy rolls packed with a warm cinnamon-coffee filling, topped with a creamy vanilla amaretto infused buttercream, and finished off with a rich espresso glaze.
The Dough
Start by combining the strong bread flour, caster sugar, salt, yeast, melted butter and lukewarm water in a large mixing bowl. Mix these ingredients together using a dough scraper or a stand mixer fitted with a dough hook until a dough forms. The dough should be smooth and elasticty. Make sure the water and melted butter isn't too hot or else you will kill the yeast causing the rolls not to rise.
Place the dough in a lightly oiled bowl and cover with a damp cloth and rest in a warm environment. Allow the dough to rise until it has doubled in size. This usually takes about 1-2 hours, depending on the temperature.
The Filling
While the dough is rising, prepare the cinnamon-coffee mix. Let the plant block butter come to room temperature, then whisk it together with the ground cinnamon, caster sugar, vanilla, coffee extract and plant milk until you achieve a smooth paste.
Roll out the dough
Once the dough has risen, using a rolling pin roll out the dough on a floured surface into a rectangle. Spread the cinnamon mix evenly over the dough. Roll the dough tightly into a log shape. Cut the log into equal-sized pieces to form individual rolls. Place the rolls in a baking tray lined with parchment paper, leaving some space between each roll.
Second Rise & Baking
Cover the rolls with a damp cloth and let them rise in a warm place until they have doubled in size again. This should take about 30-45 minutes. Preheat your oven to 180°C (350°F). Once the rolls have risen, bake them for 25-30 minutes or until they are golden brown and cooked through.
Amaretto Buttercream
In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a paddle attachment. A hand mixer will work great, too.
Sift in the icing sugar and add in the vanilla and amaretto. Beat on a medium to high speed for around 5 minutes to incorporate it. You want it smooth, creamy, and airy. Once the rolls have cooled spread a thick even layer of buttercream.
Espresso Glaze
For the glaze, sift the icing sugar into a bowl and add the water and coffee extract, stirring until you reach a thick, pourable consistency. Drizzle the glaze over the buttercream.
Chef Tips
Room Temperature Butter: Use room temperature butter for both the dough and the cinnamon mix. This ensures better incorporation and a smoother texture.
Even Spreading: Spread the cinnamon mix evenly to ensure every bite is flavourful.
Cooling Before Glazing: Allow the rolls to cool slightly before glazing to prevent the glaze from melting completely.
Temperature of water and butter: Ensure both liquids are lukewarm and not hot or else it will kill the yeast preventing the dough from rising.
If you love tiramisu, you're going to be obsessed with these Vegan Tiramisu Rolls! Soft, fluffy rolls packed with a warm cinnamon-coffee filling, topped with a creamy vanilla amaretto infused buttercream, and finished off with a rich espresso glaze.
- 410 g strong bread flour
- 100 g caster sugar
- 1 tsp salt
- 1 Satchet fast action yeast
- 120 g plant block butter (melted)
- 150 ml lukewarm water
- 10 g ground cinnamon
- 70 g plant block butter (room temperature)
- 80 g light brown sugar
- 1 tsp vanilla extract
- 1 tbsp oat milk
- 120 g plant block butter (I use Flora)
- 250 g icing sugar
- 1 tsp vanilla extract
- 1 tbsp Amaretto (For alcohol free replace with 1 tbsp milk)
- 100 g Icing Sugar (Sieved)
- 1 tbsp coffee extract
- 1 tsp water
In a bowl add the flour, sugar, salt, yeast, melted butter and water in a bowl. Mix these ingredients together using your hands or a stand mixer fitted with a dough hook until a dough forms. The dough should be smooth and elasticity
Cover with a damp cloth and let rise in a warm place until doubled in size.
Allow the butter to come to room temperature before whisking with cinnamon, sugar, vanilla, coffee extract, and plant milk until smooth.
Using a rolling pin, shape the dough into a rectangle and spread the cinnamon- coffee mix out evenly.
Roll into a log and cut into equal pieces (3cm width).
Place the rolls in a baking tray. Cover with a damp cloth and allow to rise a second time until doubled in size.
Preheat oven to 180°C (350°F). Bake rolls for 25-30 minutes until golden brown. Once baked leave the rolls in the tray to fully cool.
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In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a paddle attachment. A hand mixer will work great, too.
Sift in the icing sugar then add the vanilla and amaretto. Beat on a medium to high speed for around 5 minutes to incorporate it. You want it smooth, creamy, and airy.
I recommend adding the icing sugar in three parts to keep things tidy and avoid a cloud of sugar when you start up the mixer. Once the rolls have cooled spread a thick even layer of buttercream.
- Espresso Glaze
For the glaze, mix sieved icing sugar with water and coffee extract until thick and pourable. Drizzle over Amaretto Buttercream and allow to set before serving.