THESE STRAWBERRY SWEET ROLLS ARE

• vegan
• dairy-free
• egg-free
• fluffy
• buttery
• fruity
• soft and gooey on the inside
• golden on the top
• indulgent
• easy to make
• topped with strawberry cream cheese frosting
• perfect vegan comfort dessert

WHAT YOU NEED TO MAKE STRAWBERRY SWEET ROLLS

You need the following ingredients to make these vegan strawberry sweet rolls (the exact measurements are in the recipe card below):

• All-purpose flour – keeps the rolls light and fluffy because of its fine texture. You can also you half all-purpose flour and half bread flour.
• Granulated sugar – helps to activate the yeast and sweetens the rolls. It keeps them lighter in color, but you can also use brown sugar or coconut sugar.
• Instant active dry yeast (rapid rise yeast) – Instant yeast makes it much faster to make the dough.
• Sea salt – balances the sweetness.
• Vegan butter – Use vegan butter that has around 75-80% fat. For the filling and the frosting, let the butter soften at room temperature.
• Almond milk – For the dough, make sure it’s lukewarm. Use any plant-based milk of your choice, such as oat, soy, or cashew milk. You may need to add more milk because different flours absorb liquid differently.
• Strawberry jam – Use any strawberry jam of your choice.
• Strawberries – Use frozen or fresh strawberries and chop them into little chunks.
• Vegan cream cheese – I recommend using Violife cream cheese. Let it soften at room temperature before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the frosting.
• Freeze-dried strawberry powder – flavors and colors the cream cheese frosting.

Equipment you need:

• Large bowl
• A stand mixer (optional) – for the dough
• Wooden spoon or fork
• Kitchen towel
• Rolling pin
• Thin thread or unflavored floss or sharp knife
• Large baking dish
• Medium size bowl
• Hand mixer (or stand mixer) – for the frosting

HOW TO MAKE VEGAN STRAWBERRY SWEET ROLLS WITH STRAWBERRY CREAM CHEESE FROSTING

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the dough and let it proof

In a large bowl, combine all-purpose flour, sugar, instant yeast, and sea salt. Add melted vegan butter and lukewarm almond milk. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it’s too dry, add a little bit of milk), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.

Place the dough into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 1 hour until doubled in size (it can take longer in a cooler place).

2. Step: Prepare a baking dish

Grease a large baking dish with vegan butter or oil. Set aside.

3. Step: Assemble the rolls

After the dough has doubled, punch the dough down and place it on a lightly floured surface. Sprinkle a little extra flour on top of the dough. Use a rolling pin to roll out the dough into a large rectangle, about 12in x 16in/30cm x 40 cm.

Spread soft vegan butter all over the dough, almost reaching the edges. Spread strawberry jam over the butter layer. Then arrange chopped strawberries on top.

Roll the dough lengthwise into a tight roll. Using a sharp knife or thin thread, slice the roll into 12 even rolls, and place it in the prepared baking dish.

Cover with a kitchen towel, and let rise in a warm place for 30 minutes until doubled in size.

4. Step: Preheat the oven

While you let the rolls proof, preheat the oven to 355°F (180°C).

5. Step: Bake the rolls

Bake the sweet rolls in preheated oven for 30 minutes. If the rolls start to get too brown on the top during the baking, cover the top with aluminum foil. Remove from the oven and let cool for 10 minutes while you prepare the frosting.

6. Step: Make the frosting

Add soft vegan butter and cream cheese to a medium-size bowl (alternatively, add them to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Add in powdered sugar and freeze-dried strawberry powder, and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy.

Spread the frosting onto the strawberry rolls and serve.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE STRAWBERRY SWEET ROLLS?

Store the strawberry sweet rolls in an airtight container at room temperature or in the fridge.

HOW LONG DO VEGAN STRAWBERRY ROLLS LAST?

The strawberry rolls will keep up to 2 days at room temperature or up to 5 days in the fridge.

CAN I FREEZE STRAWBERRY SWEET ROLLS?

To freeze the strawberry sweet rolls, place them in an airtight container and store them in the freezer for up to 3 months. Before serving, let them thaw at room temperature or reheat them in the oven preheated at 355°C (180°C) for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Strawberry Cupcakes
• Strawberry Oatmeal Cookies
• New York Style Baked Cheesecake with Raspberry Sauce
• Blueberry Muffins
• Lemon Poppy Seed Cake

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Print

VEGAN STRAWBERRY SWEET ROLLS

Vegan Strawberry Sweet Rolls stuffed with gooey strawberry filling and topped with sweet vegan strawberry cream cheese frosting. They are soft, fluffy, buttery, and easy to make. Dairy-free, egg-free.

Course Breakfast, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Raising Time: 1 hour 30 minutes

Total Time 2 hours 15 minutes

Servings 12 rolls

Calories 367kcal

Author Plantiful Bakery

Ingredients

Sweet Rolls:

• 500 g all-purpose flour
• 60 g granulated sugar
• 1 package (8g) instant yeast (rapid rise yeast)
• pinch sea salt
• 65 g vegan butter, melted*
• 250 ml almond milk, lukewarm (or any plant-based milk)

Filling:

• 100 g vegan butter, soft*
• 130 g strawberry jam
• 60 g frozen or fresh strawberries, chopped

Strawberry Cream Cheese Frosting:

• 70 g unsalted vegan cream cheese, soft** (Violife Creamy Original)
• 50 g unsalted vegan butter, soft*
• 70 g powdered sugar
• 3 tbsp freeze-dried strawberry powder
• 2-3 tbsp almond milk, room temperature (or any plant-based milk)

Instructions

• In a large bowl, combine all-purpose flour, sugar, instant yeast, and sea salt. Add melted vegan butter and lukewarm almond milk. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it's too dry, add a little bit of milk), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.
• Place the dough into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 1 hour until doubled in size.
• Grease a large baking dish with vegan butter or oil. Set aside.
• After the dough has doubled, punch the dough down and place it on a lightly floured surface. Sprinkle a little extra flour on top of the dough. Use a rolling pin to roll out the dough into a large rectangle, about 12in x 16in/30cm x 40 cm. Spread soft vegan butter all over the dough, almost reaching the edges. Spread strawberry jam over the butter layer. Then arrange chopped strawberries on top. Roll the dough lengthwise into a tight roll. Using a sharp knife or thin thread, slice the roll into 12 even rolls, and place it in the prepared baking dish.
• Cover with a kitchen towel, and let rise in a warm place for 30 minutes until doubled in size.
• While you let the rolls proof, preheat the oven to 355°F (180°C).
• Bake the sweet rolls in preheated oven for 30 minutes. If the rolls start to get too brown on the top during the baking, cover the top with aluminum foil. Remove from the oven and let cool for 10 minutes while you prepare the frosting.
• Add soft vegan butter and cream cheese to a medium-size bowl (alternatively, add them to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Add in powdered sugar and freeze-dried strawberry powder, and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy.
• Spread the frosting onto the strawberry rolls and serve.

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. For the filling and the frosting, let the butter soften at room temperature.

** Vegan cream cheese: I recommend using Violife cream cheese. Let it soften at room temperature before making the frosting.

Storing:

Store the strawberry sweet roll in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 367kcal

Nutrition Facts

Serving: 1 roll / Calories: 367kcal / Total Fat: 16,4g / Saturated Fat: 8,5g / Cholesterol: 0mg / Total Carbohydrate: 50,1g / Fiber: 1,7g / Sugar: 17,2g / Protein: 4,6g / Sodium: 75mg / Iron: 2,0mg

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