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Vegan Strawberry Sweet Rolls

Vegan Strawberry Sweet Rolls
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Vegan Strawberry Sweet Rolls are fluffy, tender, and plant-based breakfast treats bursting with fresh strawberries and warm spices. Perfect for brunch or special occasions, these rolls combine a soft, airy dough with a juicy strawberry filling, finished with a simple glaze for an irresistible balance of sweet, fruity, and comforting flavors.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour (can substitute with gluten-free flour blend for gluten-free option)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup plant-based milk (almond, soy, or oat), lukewarm
  • 1/4 cup granulated sugar, divided
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup vegan butter or coconut oil, melted

Strawberry Filling

  • 2 cups fresh strawberries, hulled and finely chopped
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons plant-based milk

Other

  • Pinch of sugar (for activating yeast)
  • Oil for greasing baking dish

Instructions

  1. Prepare the Dough: Warm the plant-based milk to lukewarm. Sprinkle in the active dry yeast and a pinch of sugar. Let it sit for 5 to 10 minutes until frothy, confirming yeast activation. Meanwhile, in a large bowl, combine flour, the remaining sugar, salt, cinnamon, and nutmeg. Pour the yeast mixture and melted vegan butter or coconut oil into the dry ingredients. Stir until a sticky dough forms, then knead on a floured surface for about 7 to 10 minutes until smooth and elastic.
  2. Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for about 1 to 1.5 hours, or until doubled in size. This fermentation will yield the desired soft texture.
  3. Prepare the Strawberry Filling: While the dough rises, hull and finely chop fresh strawberries. Mix them with sugar, lemon juice, lemon zest, cinnamon, and nutmeg. Stir gently to combine without mashing, creating a juicy, flavorful filling.
  4. Roll Out and Fill: Once the dough has doubled, punch it down to release air. Roll it out on a floured surface into a rectangle about 12 by 16 inches. Spread the strawberry filling evenly over the dough. Carefully roll it up from the long side into a log shape. Slice into 10 to 12 even rolls using a sharp knife or dental floss for clean edges.
  5. Second Rise: Arrange the rolls in a greased baking dish, leaving small gaps between each. Cover and let rise for another 30 to 45 minutes until puffy and nearly doubled.
  6. Bake and Glaze: Bake the rolls at 350°F (175°C) for 25 to 30 minutes until golden brown and cooked through. Remove from the oven and let cool slightly. Drizzle with a simple glaze made from powdered sugar and plant-based milk for a glossy, sweet finish.

Notes

  • Use fresh, ripe strawberries for the best natural sweetness and flavor.
  • Do not skip the second rise to ensure the rolls remain light and fluffy.
  • Add flour gradually while kneading to keep the dough moist but not sticky.
  • Use room temperature ingredients to activate yeast properly and help dough development.
  • Store leftovers in an airtight container to maintain softness.
  • Freeze unbaked rolls after the first rise for up to 3 months; thaw and rise before baking.
  • Reheat rolls in the oven at 300°F (150°C) for 10-15 minutes or microwave wrapped in a damp paper towel.

Nutrition

Keywords: vegan, strawberry sweet rolls, plant-based, breakfast, sweet rolls, strawberry filling, vegan baking

Find it online: https://mealsbylina.com/vegan-strawberry-sweet-rolls/