01 -
Melt butter in a small saucepan. Combine melted butter, room temperature milk, sugar, and yeast in a bowl. Whisk, cover, and let rest in a warm place for 10 minutes until frothy.
02 -
Sift flour into a bowl, add activated yeast mixture and pink food gel. Knead until smooth and bouncy. Form into a ball, place in greased bowl, cover, and let rise 1-2 hours until doubled.
03 -
Simmer raspberries, sugar, water, cornflour, and jam in a saucepan for 5-8 minutes until thickened. Cool completely before using.
04 -
Roll dough into 16x24-inch rectangle. Spread with filling and chopped strawberries, leaving 1-inch border. Roll from long edge, cut into 9-10 pieces, and place in greased 11x9-inch dish. Let rise 40-60 minutes.
05 -
Brush rolls with dairy-free milk and bake at 180°C fan for 25-30 minutes until golden. Cool completely before frosting.
06 -
Whisk dairy-free butter and cream cheese until creamy. Add icing sugar and vanilla until smooth. Adjust consistency with butter or milk if needed. Spread on cooled rolls and decorate with dried and fresh berries.