Yogurt made better

Take everything you love about your favorite traditional cinnamon rolls, add a splash of raspberries, and your morning will be magical. The real magic, this recipe is 100% delightful and 100% dairy-free.


  • 4 1/4 cups (540 grams) + 1 tablespoon all-purpose flour, divided (plus more for flouring surface)
  • 1 packet (8 grams) quick rise yeast
  • 1/2 cup (90 grams) organic granulated sugar coconut sugar
  • ¼ teaspoon sea salt
  • 1 1/4 cup (270 grams) Forager Project Cashewmilk, warm
  • 1/3 cup (87 grams) Forager Project Cashewmilk yogurt, room temperature
  • 1/4 cup (57 grams) unsalted vegan butter, room temperature 
  • 1 teaspoon vanilla extract
  • 1/2 cup (113 grams) raspberry jam of preference
  • 5 ounces fresh raspberries
  • 1 1/2 cups powdered sugar, sifted
  • 4 tablespoon Forager Project Cashewmilk


  • Grease a medium-sized bowl with olive oil or coconut oil, and set aside.
  • Make the dough: In a large bowl of a stand mixer or a stand-alone large bowl, whisk together the flour, yeast, and salt. Add in the cashewmilk, yogurt, and vanilla extract, and mix on medium speed until a shaggy dough forms. Add in the vegan butter, and continue mixing on medium-high speed until a smooth and slightly tacky dough forms, about 5-6 minutes. 
  • First proof: Place the dough into the greased medium bowl, cover with a cloth or wrap, and place into a warm area to let rise for 30 minutes to 1 hour. It should be double in size. If it’s at least 80F outside, you can place the bowl outside. Otherwise, you can place it in the oven (which is turned off) and turn on the oven light or start preheating the oven to 350F and place the bowl near or on top of the oven.
  • While the dough rises, grease a large casserole dish with oil and set aside.
  • Make the raspberry rolls: After the dough has doubled, lightly punch down the dough. Lightly flour a clean surface, and place the dough in the middle. Sprinkle a little extra flour on top of the dough and flour the rolling pin. Roll the dough out to be a large rectangle (12 in x 18 in). Spread the dough with the raspberry jam to the edges of the rectangle, then sprinkle on the raspberries evenly over the dough. You can roll the sweet rolls length-wise into tight rolls and away from you and slice into 12 rolls the classic way, or use the method outlined in the video with a pizza cutter. To easily slice, you can use a piece of thin twine or unflavored floss. Place each roll into the oil-greased dish.
  • Second proof: Cover again with a clean towel or wrap, and place over or by the oven while the oven preheats to 350. Let the cinnamon rolls rise for 30 minutes while the oven is preheating.
  • Bake the raspberry rolls: Place the raspberry sweet rolls into the oven and bake for 35-45 minutes, or until lightly golden. Remove from the oven and let cool for 5-10 minutes while you prepare the icing. 
  • Whisk together the powdered sugar and cashewmilk. Then drizzle over the raspberry sweet rolls, slice and serve!