Vegan Strawberry Rolls
Vegan Strawberry Rolls taste like sweet summertime. Swirled with strawberry jam, fresh strawberries & topped with a rich cream cheese icing.
Equipment
Ingredients
Dough
- 1 cup non-dairy milk
- ¼ cup vegan butter
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon sugar, optional, to help activate the yeast
- 3 ½ cups all purpose flour, organic, unbleached
- ¼ teaspoon salt
Strawberry Filling
- ½ cup strawberry jam
- ½ cup fresh strawberries, finely diced
Vegan Strawberry Cream Cheese Icing
- 2 ½ cups powdered monkfruit sweetener, or powdered sugar
- 2 tablespoons vegan cream cheese, if you have strawberry cream cheese, use that!
- 2 tablespoons vegan butter, softened
- 2 tablespoons strawberry jam
- ¼ teaspoon vanilla extract
Instructions
Make the dough
- In a small bowl combine the non-dairy milk and vegan butter and heat in the microwave until warm, about 1 min 30 sec (it should feel like warm bath water, not too hot but not too cold). Transfer to the bowl of a stand mixer (or a large mixing bowl) and mix in the sugar and yeast. Let it sit for 5-10 minutes to allow the yeast to activate (you'll know it's done once its foamy at the top and smells of yeast).
- Gradually add the flour 1/2 cup at a time to the mixing bowl while mixing with the dough hook of a stand mixer (or using a wooden spoon). The dough should be able to easily pull away from the bowl, it should not be too wet but not too dry. It should not stick to your hands.
- Add in the salt, then knead for 8-10 minutes either by hand or in a stand mixer.
- Transfer the dough to a generously oiled bowl, cover with cling wrap and a tea towel and set it in a warm place to rise for 1 ½ hours, or until doubled in size.
Assemble the rolls
- Prepare a parchment lined 8x8 baking dish.
- Once the dough is doubled in size, transfer to a generously floured surfaced and roll the dough into a 14×9 rectangle. It's important the surface is well floured so it's easier to roll up.
- Using a spatula, spread the strawberry jam evenly over the dough, leaving about 1/4-inch from the edges. Then, sprinkle on top the diced strawberries.
- Tightly roll up the dough from the 9-inch side. It might get messy but no worries! If any filling falls out just spoon it on top.
- Using a serrated knife, cut about 1/2 inch off the ends. Then, make nine 1-inch cuts to make 9 even-sized rolls. Place the rolls next to each other into the dish.
- Cover the dish with cling wrap and a tea towel and set it in a warm place to rise for another 30-45 minutes.
- Preheat the oven to 350°F. Bake the rolls uncovered for 35-40 minutes. If the middle of the rolls start to pop up while baking, just use a spatula to push them down.
- Once finished baking, remove from the oven and let the rolls cool before icing.
Make the icing
- Using a stand mixer or hand-held mixer, cream together all of the icing ingredients: powdered sweetener, vegan cream cheese, softened vegan butter, strawberry jam and vanilla extract.
- Spread the icing over the rolls. Garnish with fresh strawberries, if desired. Enjoy!
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