Soft & Fluffy Vegan Strawberry Cinnamon Rolls
Imagine the scent of sun-ripened berries and warm cinnamon filling your kitchen. These pillowy rolls are more than a recipe; they are a cozy morning memory waiting to happen. Featuring a vibrant fresh strawberry filling and a naturally pink, silky glaze, they are the ultimate plant-based indulgence for a slow weekend brunch.
Ingredients
- 560 g all-purpose flour
- 240 ml unsweetened soy milk
- 75 g vegan butter
- 50 g granulated sugar
- 7 g instant yeast
- 5 g fine sea salt
- 250 g fresh strawberries
- 100 g light brown sugar
- 8 g ground cinnamon
- 10 g cornstarch
- 115 g vegan cream cheese
- 240 g powdered sugar
- 30 ml strawberry purée
- 5 ml vanilla extract
Instructions
- Whisk warm milk, melted butter, sugar, and yeast. Stir in flour and salt, then knead for 8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 90 minutes or until doubled.
- Finely dice strawberries and toss with brown sugar, cinnamon, and cornstarch. Roll the dough into a 12x18 inch rectangle. Spread the strawberry filling evenly across the surface.
- Roll into a tight log and slice into 12 rolls using dental floss. Place in a pan and rise for 45 minutes. Bake at 350°F for 30 minutes. Whisk frosting ingredients together and spread over warm rolls.
Notes
To prevent a soggy center, ensure your strawberries are diced small and patted dry before mixing with the sugar. For the fluffiest results, use a high-protein plant milk like soy or oat. If the frosting is too thin, add extra powdered sugar one tablespoon at a time until your desired consistency is reached.