How to Make Vegan Strawberry Sweet Rolls

Create the Vegan Dough Base

Combine plant-based ingredients to create a soft, elastic dough that mimics traditional sweet roll texture.

Prepare Strawberry Filling

Cook fresh strawberries with sugar and cornstarch to create a thick, jammy consistency that won't leak out during baking.

Roll and Shape

Create the classic spiral pattern with layers of vegan butter, brown sugar, and strawberry filling.

Double Rise Technique

Allow for two rising periods to develop proper texture and tenderness in the finished rolls.

Baking Tips

For the fluffiest texture, make sure your plant milk is properly warmed (not too hot, not too cold) to activate the yeast.

If you don't have fresh strawberries, you can use frozen ones for the filling - just thaw and drain them first.

The rolls can be prepared the night before and refrigerated after the first rise and shaping. In the morning, allow them to come to room temperature and complete their second rise before baking.

For cleaner cuts, refrigerate the roll for 15-20 minutes before slicing.

These rolls freeze beautifully! Freeze them unfrosted, then thaw, warm, and glaze before serving.

Vegan Strawberry Sweet Rolls

Name: Vegan Strawberry Sweet Rolls
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 45 min
Yield: 12 sweet rolls
Cuisine: Vegan, American
Ingredients: For the dough:; 4 cups all-purpose flour; 1 packet (2 1/4 tsp) instant yeast; 1/4 cup granulated sugar; 1/2 tsp salt; 1 1/4 cups unsweetened plant milk (almond, soy, or oat), warmed to 110°F/45°C; 1/3 cup vegan butter, melted; 1 tbsp apple cider vinegar; 1 tsp vanilla extract; For the filling:; 2 cups fresh strawberries, finely chopped; 1/4 cup granulated sugar; 2 tbsp cornstarch; 1 tbsp lemon juice; Zest of 1 lemon; 1/3 cup vegan butter, softened; 1/2 cup brown sugar; For the glaze:; 1 cup powdered sugar; 3 tbsp strawberry puree (from about 1/4 cup fresh strawberries); 1/2 tsp vanilla extract; 1-2 tbsp plant milk, as needed for consistency

Soft, fluffy, and bursting with fresh strawberry flavor, these vegan sweet rolls are a delightful twist on traditional cinnamon rolls. The vibrant pink strawberry filling swirls through pillowy dough that's completely dairy and egg-free. Topped with a luscious strawberry glaze, these picture-perfect pastries bring brightness to any breakfast or brunch table. The natural sweetness of seasonal strawberries combines with a hint of lemon zest to create a refreshing alternative to heavier dessert rolls. Whether you're vegan or simply looking to incorporate more plant-based recipes into your repertoire, these strawberry sweet rolls deliver incredible flavor and texture without any animal products.

Prep Time

Cook Time

25 Minutes

Total Time

2H45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the dough:

4 cups all-purpose flour

1 packet (2 1/4 tsp) instant yeast

1/4 cup granulated sugar

1/2 tsp salt

1 1/4 cups unsweetened plant milk (almond, soy, or oat), warmed to 110°F/45°C

1/3 cup vegan butter, melted

1 tbsp apple cider vinegar

1 tsp vanilla extract

For the filling:

2 cups fresh strawberries, finely chopped

1/4 cup granulated sugar

2 tbsp cornstarch

1 tbsp lemon juice

Zest of 1 lemon

1/3 cup vegan butter, softened

1/2 cup brown sugar

For the glaze:

1 cup powdered sugar

3 tbsp strawberry puree (from about 1/4 cup fresh strawberries)

1/2 tsp vanilla extract

1-2 tbsp plant milk, as needed for consistency

Instructions

In a large bowl, whisk together the flour, instant yeast, sugar, and salt.

In a separate bowl, combine the warmed plant milk, melted vegan butter, apple cider vinegar, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn out onto a floured surface and knead for 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.

While the dough rises, prepare the strawberry filling. In a saucepan, combine the chopped strawberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat for 5-7 minutes, stirring frequently, until the mixture thickens. Remove from heat and allow to cool completely.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 18x12 inches.

Spread the softened vegan butter evenly over the dough, leaving a 1-inch border along one long edge. Sprinkle the brown sugar over the butter.

Spread the cooled strawberry filling evenly over the buttered surface.

Starting from the long edge that doesn't have the clean border, tightly roll the dough into a log. Pinch the seam to seal.

Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls. Place the rolls in a greased 9x13 inch baking dish, leaving a little space between each roll.

Cover the rolls and let them rise for another 30-45 minutes, until puffy and expanded.

Preheat the oven to 350°F (175°C). Once the rolls have finished their second rise, bake for 22-25 minutes, until lightly golden on top.

While the rolls are baking, prepare the glaze. Blend fresh strawberries to create a puree. Strain if desired for a smoother consistency. Mix together powdered sugar, strawberry puree, vanilla extract, and enough plant milk to achieve a pourable but thick consistency.

Allow the rolls to cool for 10 minutes before drizzling with the strawberry glaze. Serve warm.

Vegan Strawberry Sweet Rolls

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Vegan Strawberry Sweet Rolls

Vegan Strawberry Sweet Rolls

Ingredients

Instructions