Is there anything that shouts British summer more than gooseberries? The taste is just so evocative and I’m so pleased that it’s a fruit my kids love too. We always pick way too many of these plump berries right in the middle of summer and then work out what to do with them. We make jam, make a big stash of our vegan gooseberry sorbet and this year we’ve added these sweet vegan gooseberry and elderflower rolls to our summer recipes. This is so good. It’s perfect as a breakfast gooseberry bread with coffee on the side or as a sweet treat mid-afternoon. It’s a real family pleaser and a great way to use up this delicious summer fruit.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
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What is this gooseberry and elderflower rolls recipe?
This is a soft, sweet vegan roll recipe filled with tart gooseberries and floral elderflower. A seasonal twist on classic cinnamon buns, it’s perfect for summer baking when gooseberries are in season and elderflower is blooming (or bottled). These rolls are baked until golden and finished with a simple icing drizzle.
What does it taste like?
These rolls are light and fluffy with a tender crumb. The filling bursts with the bright tang of gooseberries, balanced by the sweet, fragrant notes of elderflower and vanilla. The light glaze on top adds a delicate finish without overpowering the fruit.
Why you’ll love this gooseberry and elderflower rolls recipe
- A unique take on a sweet roll with a fresh, floral twist
- 100% plant-based and dairy-free
- A showstopper bake that’s perfect for brunches or summer teatime
- Easy to prepare ahead and enjoy warm or cold
- A great way to use up seasonal gooseberries
Key ingredients
- Plain flour – The base for your soft, enriched dough
- Fast-action yeast – Helps the dough rise quickly and easily
- Vegan butter & plant milk – Keep the dough rich but fully dairy-free
- Gooseberries – Provide sharpness and texture in the filling
- Elderflower cordial – Adds floral sweetness and balances the tartness
- Vanilla paste – Enhances the fruit and elderflower notes
- Icing sugar – For a classic drizzled glaze
Ingredients
Serves 12
For the dough
- 450g plain flour
- 15g fast-action yeast
- 120ml soya or oat milk (warmed slightly)
- 120ml warm water
- 50g melted vegan butter
- 5 tbsp caster sugar
The filling
- 300g gooseberries (topped, tailed and quartered)
- 130g caster sugar
- 20ml elderflower cordial
- 2 tsp vanilla bean paste
For the topping
- 30g icing sugar
- A few drops of water (to mix)
- Extra melted vegan butter for brushing
What to do to make our vegan gooseberry and elderflower rolls
Make the dough
- In a large bowl, combine the flour, yeast, sugar, warm water, plant milk and melted butter. Mix until a dough forms.
- Knead the dough for 5 minutes on a lightly floured surface or in a mixer with a dough hook until smooth and springy.
- Place in a lightly oiled bowl, cover with a clean cloth and leave to rise in a warm place for 1½ hours or until doubled in size.
Prepare the filling
- Blanch the gooseberries briefly in boiling water, then drain.
- Mix with the sugar, elderflower cordial and vanilla paste in a bowl. Let sit for 30 minutes to draw out juices, then drain off about half the liquid.
Roll and fill
- Once risen, punch the dough down, knead briefly, then roll out into a rectangle (roughly 30 x 40cm).
- Spread the gooseberry filling evenly over the dough.
- Roll tightly into a long log from the long edge, then slice into 12 even pieces.
Second rise and bake
- Grease an 8-inch (20cm) round springform cake tin. Arrange the rolls cut side up in the tin.
- Cover and let rise again for 30 minutes.
- Preheat your fan oven to 170°C (190°C conventional / 375°F).
- Brush the tops of the rolls with a little melted vegan butter.
- Bake for 45 minutes until golden and baked through.
Decorate
- Let cool slightly, then remove from the tin.
- Mix the icing sugar with a few drops of water to create a drizzle. Drizzle over the top of the rolls before serving.
Variations
- Use different berries – Try blackcurrants or redcurrants if gooseberries aren’t in season.
- Add lemon zest – For extra zing in the dough or icing.
- Make mini rolls – Slice the log into more pieces and bake in muffin trays for individual portions.
- Add herbs – A touch of chopped mint or lemon thyme pairs beautifully with gooseberries.
Serving suggestions
- Serve warm from the oven with a cup of tea
- Enjoy cold for breakfast or a summery picnic treat
- Add a scoop of vegan vanilla ice cream for a dessert twist
- Pair with a light elderflower spritz or sparkling water
Vegan Gooseberry and elderflower rolls recipe success tips
- Warm not hot liquids – Too hot will kill the yeast, too cold won’t activate it. Aim for body temperature.
- Double rise – Don’t skip the second rise, it ensures fluffier rolls.
- Don’t overfill – Gooseberries release juice, so draining some off helps avoid soggy centres.
- Use a sharp knife – For clean slices when cutting the rolled dough.
Frequently asked questions
Can I use frozen gooseberries?
Yes – defrost fully first and drain well before mixing with sugar and cordial.
Can I make this in advance?
Absolutely. Make the rolls, chill them overnight before the second rise, then bring to room temp and bake in the morning.
Can I make this gluten-free?
Try a strong gluten-free bread flour blend with added xanthan gum – results may vary slightly.
How should I store leftovers?
Keep in an airtight container for up to 3 days. Reheat in a low oven if desired.
Nutritional information (per roll, approx.)
- Calories: 220 kcal
- Carbohydrates: 36g
- Sugars: 13g
- Fat: 6g
- Saturated fat: 1.5g
- Protein: 3g
- Fibre: 2g
- Sodium: 60mg
Find our recipe card for vegan gooseberry and elderflower rolls here
Vegan gooseberry and elderflower rolls
Ingredients
Method
- Put the items for the dough into a mixing bowl and stir until the ingredients are fully combined into a springy dough. Place the dough on a lightly floured surface and gently knead for around five minutes. Alternatively use a mixer with a dough hook. Keep kneading until you have a smooth springy dough.
- Set to one side in a lightly oiled bowl and cover. Allow to rise for around one and a half hours. It should double in size.
- Blanch the gooseberries in boiling water and then drain. Move to a bowl and stir with the caster sugar, cordial and vanilla. Set aside for 30 minutes and then drain half the remaining juices.
- Put the dough on a lightly floured surface again and knead for two minutes. Then roll out the dough into a large rectangle shape (roughly 30cm by 40cm),
- Spread the gooseberry filling across the dough and then roll into a swiss-roll shape along the longest side.
- With a sharp knife slice the dough into twelve equal pieces.
- Butter a round spring-form cake tin (8 inches is perfect) and place each of the dough pieces next to each other facing upwards. Cover and allow to rise for 30 minutes.
- Brush with melted butter and bake in a preheated fan oven (170c) for 45 minutes until golden brown on top.
- Cool and drizzle with icing sugar glaze.
