Soft, fluffy, and lightly sweet, Vegan Polish Sweet Cheese Rolls with Berries bring old-world comfort straight to your breakfast table. Inspired by traditional Polish bakery rolls, this plant-based version features tender yeast dough wrapped around a creamy, cheesecake-style filling and bursts of juicy berries. They’re perfect for slow mornings, brunch spreads, or make-ahead treats that feel special without being complicated.
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Ingredients
For the Dough
- 4 cups all-purpose flour
- 1 packet instant yeast
- ¼ cup coconut oil or vegan butter, melted
- 1 cup warm water (about 105°F / 40°C)
- Pinch of salt
For the Filling
- 1 cup plant-based cream cheese
- 1 tablespoon lemon juice
- 2 cups mixed berries (raspberries, strawberries, or blueberries)
Instructions for Vegan Polish Sweet Cheese Rolls with Berries
- Prepare the Dough
In a large bowl, mix flour, yeast, and salt. Add melted coconut oil and warm water gradually. Mix until a soft dough forms. - Knead
Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic. - First Rise
Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled. - Make the Filling
In a bowl, combine plant-based cream cheese and lemon juice. Gently fold in berries. - Shape the Rolls
Roll dough to ¼-inch thickness. Cut into squares, add filling to the center, fold, and seal edges. - Second Rise
Place rolls on a parchment-lined baking sheet. Cover and let rise for 30 minutes. - Bake
Bake at 375°F (190°C) for 18–22 minutes until golden. - Cool & Serve
Cool slightly on a wire rack. Serve warm or at room temperature.
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Pro Tips
- Use room-temperature cream cheese for a smoother filling
- Seal edges well to prevent leaks
- Don’t overbake—soft centers are key
Why This Recipe Works
- Soft yeast dough creates bakery-style texture
- Creamy, tangy filling balances sweet berries
- Plant-based ingredients keep it light and versatile
Substitutions & Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend
- Berry Swap: Try sour cherries or blackberries
- Chocolate Version: Add vegan chocolate chips
- Spiced Dough: Add cinnamon or nutmeg
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Shape rolls and refrigerate overnight before second rise
- Storage: Airtight container, up to 2 days at room temp or 5 days refrigerated
- Freezing: Freeze baked rolls up to 3 months
- Reheating: Warm in oven at 350°F (175°C) for 8–10 minutes
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Serving Ideas for Vegan Polish Sweet Cheese Rolls with Berries
- Pair with strong coffee or herbal tea
- Serve with coconut yogurt and fresh fruit
- Add to a brunch board with savory spreads
Nutrition (Per Serving Estimate)
- Calories: 180
- Carbohydrates: 28g
- Protein: 3g
- Fat: 7g
- Fiber: 2g
- Sugar: 5g
Frequently Asked Questions
Can I use frozen berries?
Yes, thaw and drain them first to avoid excess moisture.
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Why didn’t my dough rise?
Check yeast freshness and ensure the dough rises in a warm environment.
Can I freeze unbaked rolls?
Yes, freeze after shaping. Thaw, let rise, then bake.
These Vegan Polish Sweet Cheese Rolls with Berries are a comforting blend of tradition and modern plant-based baking. Soft, creamy, and bursting with fruit, they’re a recipe you’ll come back to for breakfasts, brunches, and special moments.
Vegan Polish Sweet Cheese Rolls with Berries
These vegan Polish sweet cheese rolls are soft, fluffy yeast rolls filled with a creamy cheesecake-style center and juicy berries. Inspired by traditional Polish bakery pastries, they’re perfect for breakfast, brunch, or make-ahead treats.
Equipment
- large mixing bowl
- measuring cups
- Rolling Pin
- baking sheet
- parchment paper
- wire cooling rack
Ingredients
- 4 cups all-purpose flour
- 1 packet instant yeast
- 0.25 cup coconut oil or vegan butter, melted
- 1 cup warm water (about 105°F / 40°C)
- 1 pinch salt
- 1 cup plant-based cream cheese
- 1 tbsp lemon juice
- 2 cups mixed berries
Instructions
- In a large bowl, mix the flour, instant yeast, and salt. Gradually add the melted coconut oil and warm water, mixing until a soft dough forms.
- Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- In a bowl, mix the plant-based cream cheese and lemon juice until smooth, then gently fold in the berries.
- Roll the dough out to about 1/4-inch thickness. Cut into squares, place filling in the center, fold, and seal the edges.
- Arrange the rolls on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
- Preheat the oven to 375°F (190°C). Bake the rolls for 18–22 minutes until lightly golden.
- Cool slightly on a wire rack and serve warm or at room temperature.
Notes
Use room-temperature plant-based cream cheese for a smooth filling. Seal the dough edges well to prevent leaking, and avoid overbaking to keep the rolls soft and tender.
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