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A tray filled with cooked Vegan Strawberry Cinnamon Rolls.
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5 from 10 votes

Vegan Strawberry Cinnamon Rolls

Our softest, fluffiest dough with a delicious fresh strawberry filling, makes these vegan strawberry cinnamon rolls perfect for your next meal!
Prep Time10 minutes
Cook Time30 minutes
Rise Time x21 hour 30 minutes
Total Time2 hours 10 minutes
Course: Breakfast, brunch, Dessert
Cuisine: American
Servings: 12 cinnamon rolls
Calories: 386kcal

Equipment

  • 1 9x13 pan

Ingredients

For the Dough

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

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 9x13 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.

Video

Notes

*Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
Easily Measure: We recommend using a silicon mat with measurements to get this to the right size. 
Yeast: Active Dry can also be used in this recipe with no changes. 
 

Nutrition

Serving: 1roll | Calories: 386kcal | Carbohydrates: 76g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 262mg | Potassium: 174mg | Fiber: 3g | Sugar: 34g | Vitamin A: 427IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 1mg