Our softest, fluffiest dough with a delicious fresh strawberry filling, makes these vegan strawberry cinnamon rolls perfect for your next special breakfast!
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Fresh strawberries make some of the best sweet vegan recipes ever and these vegan strawberry cinnamon rolls are no exception. Most especially if you get fresh from the garden strawberries.
This recipe uses our yeasted everything dough process to create the fluffiest, softest, most delicious spring time cinnamon rolls.
While these are amazing with fresh strawberries in season, the beautiful, bright, color, without the use of dyes, are perfect for Christmas or Valentine’s Day as well since the color really pops!
Jump to:
Why You’ll Love These Cinnamon Rolls
- Fluffy – If there’s a universal agreement, it’s that cinnamon rolls should be fluffy. These vegan cinnamon rolls are soft and fluffy and have the perfect balance of what you are looking for
- Simple Ingredient List – almost everything in this recipe is a pantry staple which means you usually have everything on hand already!
- Allergen-Friendly – this recipe is easily top allergen free except for gluten; however, you can follow our vegan gluten free cinnamon roll and use this strawberry-cinnamon filling inside
Vegan Strawberry Cinnamon Rolls Ingredients:
Gather your ingredients!
- bread flour – we really recommend using bread flour for this recipe for the softness and best cinnamon rolls. Bread flour has a higher protein content which leads to the best dough texture every time for this recipe
- vegan sugar – Cane sugar is what we are using. Learn more about why your sugar may not be vegan.
- yeast -we are using instant yeast so that the recipe is as foolproof as possible
- salt – do not omit here, the salt helps to tighten the gluten strains, but also to bring the flavor out
- cornstarch – helps to thicken our filling mixture so the natural juices of the strawberries don’t spill out everywhere
- strawberries – Fresh strawberries will work best.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- bread flour – all-purpose flour could also be used.
- yeast – you can use active dry yeast but it may take longer to rise
- sugar – granulated coconut sugar or date sugar could be used
- strawberries – other berries like raspberries, blueberries, or a mix of berries could also be used. Frozen strawberries can be used, but you’ll want to make sure the juices soak up during the thickening process
- cornstarch – arrowroot powder is a sub for cornstarch
Step by Step Instructions:
Step 1: Add all the dry ingredients into a large bowl and whisk together. We prefer to do this in a stand mixer, but this can be done by hand.
Step 2: Add your wet ingredients into the bowl and let your stand mixer knead for 5-7 minutes.
Whether you do this in a stand mixer or by hand, you are looking for a ball to form and the dough to be pulling away from the sides of the bowl.
When you touch the dough with a clean finger, it should not be sticky. You may need to add the additional flour at this time.
Step 3: Once you have your dough ball formed, you are going to remove the dough, grease the bowl, and then cover it with a towel to rise.
Tip: Rising time should take approximately 60-90 minutes to double in size, but you want to watch your dough and not the timer.
Step 4: Once your dough has doubled in size, then you can move on with the recipe.
Step 5: For the filling, this can be done while waiting for dough to rise. Add your fresh, diced strawberries to a pot and let cook until the juices begin to release, stirring often
Step 6: Add in sugar and cornstarch and stir together vigorously. Allow the mixture to thicken. Then, remove from heat.
Step 7: Add in the cinnamon and stir together.
Step 8: Once you have a thickened mixture, remove it to a bowl and allow to cool completely before moving on.
Step 9: On a silicon mat, or lightly floured surface, roll your dough out into a rectangle.
Step 10: Carefully spread your cooled filling mixture across, leaving about a 1″ boarder around.
Step 11: Using a pizza cutter, slice dough into 12 equal pieces. Then roll up from bottom to top each piece.
You could also do the traditional method of rolling the entire log and then cutting pieces.
Step 12: Place each piece in a parchment and lightly greased 9×13 baking dish. Once all pieces are in your dish, cover and let rise again until double. Cinnamon rolls should be touching.
Step 13: Once all the cinnamon rolls have risen and mostly touching all sides, then you bake your cinnamon rolls for 30-35 minutes
Step 14: When your cinnamon rolls have finished cooking, remove from the oven and allow to cool for a few minutes before adding any frosting.
Recipe FAQs:
Yes! You sure can! There are two options:
Once you make the dough and cover it to rise, you can place the bowl in the fridge up to 2 days before you plan to use it.
You can make the entire recipe and then store your cinnamon rolls in an air tight container in the fridge for 5 days.
You can use our vegan gluten free cinnamon rolls recipe, and just add this filling instead.
Otherwise, as long as you use a safe dairy free milk, (Oat is our favorite) and a soy free butter (try Earth Balance soy free for example) then you will be all set.
No, but you will have to knead by hand for approximately 9-12 minutes at the step where it says “allow stand mixer to go for 5-7 minutes”. You are looking for the same texture – not sticky. It’s easy to over flour when kneading by hand, so make sure not to add more than recommended.
Other Vegan Cinnamon Rolls to Love:
We have dozens of flavors of cinnamon rolls now. We even have savory roll versions if you like things not so sweet. Here’s a few to try:
Or, if you want, to see all our vegan cinnamon roll ideas.
🥳 Get the Full Recipe
Vegan Strawberry Cinnamon Rolls
Ingredients
For the Dough
- 5 – 5 ½ cups bread flour (600-660g)
- ½ cup vegan cane sugar
- 2 ¼ teaspoon instant yeast (1 package)
- 1 teaspoon salt
- 6 tablespoon vegan butter, softened (85g)
- 2 cups dairy free milk, warmed to 110-115F (454g)
For the Filling
- 1 ¾ cup fresh strawberries, diced small (220g)
- ¼ cup vegan cane sugar (50g)
- 1 ½ tablespoon cornstarch (can sub arrowroot powder)
- 2 teaspoon cinnamon
Lemon Glaze
- 2 cups powdered sugar (230g)
- 4-5 tablespoon fresh lemon juice
Instructions
For the dough
- In a large stand mixer bowl, whisk together 5 cups of bread flour, sugar, yeast, and salt.
- Then, add in the vegan butter and dairy free milk. Turn stand mixer onto low and let go for 5-7 minutes, adding in the remaining flour if needed to not be sticky and form a ball.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
- Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
For the filling
- In a small saucepan, over medium low heat, add strawberries and stir constantly for 4 minutes until the strawberries begin to release juices. Add the granulated sugar and cornstarch and continue to stir for another 2 minutes. The mixture will thicken. Remove from the heat, stir in the cinnamon, and then pour into a heatproof bowl or container, and chill until ready to use. You do not want a warm filling as you spread it onto the dough.
- Once dough has doubled in size, pull out the dough and lay it out on a lightly floured surface. Using a rolling pin, roll dough into an approximately 12×24″ rectangle that is ¼″ thick. Spread the cooled filling mixture evenly across dough.
- Carefully roll into a log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.
- Place into a greased 9×13 baking dish and cover. Cover and let rise again for 45-60 minutes or until touching.
- Preheat to 350 degrees F.
- Once heated, place dish back inside and bake in oven for 30-35 minutes.
For the Glaze
- While rolls are cooking, whisk together the powdered sugar and lemon juice until well combined.
- Remove cinnamon rolls from oven and let cool for 10 minutes. Then top with homemade glaze. Best served warm.
These are so good! I made them yesterday and my family loved them. Even my non vegan grandson I have mentioned in reviews for your recipes raved about them. I never thought to use the pizza cutter. It was so much easier than trying to keep a roll together. Thank you for the tip❤️ Btw, my husband asked if this was a recipe from the couple I use recipes from at least on a weekly basis. My answer, of course!!
I love that your husband knows! Excited they were such a huge hit!
I made these rolls yesterday. The dough was soft and sticky, even with 5 1/4 cups of bread flour. It seemed as though there was too much moisture in it. Rolling up the strips with the strawberry filling was quite messy and slippery. (Brands of milk and plant butter used?)
BUT the rolls cooked up perfectly, fluffy and sweet. Pull-apart fun. Next time, I may experiment with a smidge less milk and add toasted pecans. Thanks for the recipe!
Thanks for your feedback. Glad they came out well!
These look amazing! Planning to make them for a birthday brunch in a few weeks.. if I make the dough the day before, can I make the recipe all the way up to the second rise and place rolls in the fridge to be baked next morning? Or can I only make it up to the first rise and have to do filling and second rise next day?
Thank you so much! Just made your vegan apple fritters yesterday and they were so good!!
Sorry for the late reply. Yes, you can do that.
This look great! I have made them twice , the dough gets really soft and don’t roll well I end up with really with wet dough what I can do???
Hi! It sounds like you just need a bit more flour so it’s not wet and rolls easily. The dough in this video we did is very similar and should help you see what it should look like: https://www.youtube.com/watch?v=tZUyNnHnW4I
Hope this helps
making now for a lovely 💞day dessert!
yay!
I was wondering if this dough would work without a stand mixer? This recipe sounds so delicious, but unfortunately I don’t have one. Thank you for your time!
Yes, of course, just following the instructions by hand kneading and using a spatula 🙂
Oh my goodness! SOOO GOOD!
I do recommend more strawberries for the filling but that’s just me 🤣🍓❤️
haha love that!
Fluffiest, yummiest rolls ever.
Easy peasy and so good.
What are you still doing here reading the? Go make them! Now!
Love it! So happy to hear it was delicious
This recipe is excellent! It’s the first one I’ve made from your site and I am hooked now. The only modification was I didn’t have lemons for the glaze so instead used orange. They came out perfect! This is a new favorite and will definitely make it again. Can’t wait to try your other recipes.
oh I love the idea of the oranges instead! So glad you enjoyed them