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.