Vegan Strawberry Sweet Rolls Recipe

Introduction

These Vegan Strawberry Sweet Rolls are soft, fluffy, and bursting with fruity goodness. Perfect for a special breakfast or an indulgent snack, they’re made without dairy but full of flavor. Enjoy the lovely swirls of sweet strawberry compote wrapped in a tender, pink-tinted dough.

Ingredients

• 115g dairy-free butter
• 400ml dairy-free milk (room temperature)
• 50g caster sugar
• 1 pack active dry yeast (approx 7g)
• 480g plain flour (plus extra for dusting)
• Pink food gel
• 100g fresh or frozen raspberries
• 50g caster sugar
• 1 tablespoon water
• 2 tablespoons cornflour
• 130g strawberry or raspberry jam
• 50g chopped fresh strawberries
• 60g dairy-free butter
• 40g dairy-free cream cheese
• 150g icing sugar
• 1 teaspoon vanilla extract
• Dairy-free milk (if needed)
• 2 tablespoons freeze dried strawberries or freeze dried raspberries
• Fresh strawberries (for decoration)

Instructions

1. Step 1: Melt the dairy-free butter in a small saucepan over medium heat.
2. Step 2: In a mixing bowl, combine the melted butter with room temperature dairy-free milk, caster sugar, and active dry yeast. Whisk to combine, cover with a tea towel, and set aside in a warm spot for 10 minutes until frothy.
3. Step 3: Sift the plain flour into a large bowl. Add the activated yeast mixture and a drop of pink food gel. Knead the dough until smooth and slightly springy, adding flour bit by bit if too sticky.
4. Step 4: Shape the dough into a ball and place into a lightly oiled bowl. Cover with a tea towel and let it prove in a warm place for 1–2 hours, until doubled in size.
5. Step 5: For the filling, combine raspberries, caster sugar, water, cornflour, and jam in a saucepan. Simmer gently for 5–8 minutes, stirring often, until thickened. Let cool completely.
6. Step 6: Grease an 11 x 9 inch dish and set aside. On a floured surface, roll the dough into a 16” x 24” rectangle.
7. Step 7: Spread the cooled jam mixture evenly over the dough, leaving a 1-inch border. Sprinkle with chopped fresh strawberries if using.
8. Step 8: Roll the dough up from the long edge into a log, pinching the ends to seal. Cut the log into 9–10 rolls using cotton or floss.
9. Step 9: Arrange the rolls in the prepared dish with a little space between each. Cover with a tea towel and let rise for 40 minutes to 1 hour until puffed and fluffy.
10. Step 10: Preheat the oven to 180°C fan. Brush the rolls with dairy-free milk and bake in the center of the oven for 25–30 minutes, until golden and cooked through.
11. Step 11: Remove the rolls from the oven and allow to cool completely before frosting.
12. Step 12: For the frosting, whisk dairy-free butter and cream cheese until smooth. Add icing sugar and vanilla, continuing to whisk until creamy. Adjust consistency with dairy-free milk if needed.
13. Step 13: Spread frosting on cooled rolls to hold shape, or drizzle as a glaze while warm if preferred.
14. Step 14: Decorate rolls with freeze dried berries and fresh chopped strawberries for a colorful finish.

Tips & Variations

• Use fresh or frozen raspberries depending on what’s available; frozen work well and add natural sweetness.
• Adjust the pink food gel to achieve your desired dough color without affecting flavor.
• For extra softness, brush rolls with melted dairy-free butter right after baking.
• Try substituting the frosting with a simple powdered sugar glaze mixed with a little dairy-free milk for a lighter finish.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a warm oven or microwave before serving. Frost after reheating for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it prove slowly in the fridge. Bring it to room temperature before shaping and continuing with the recipe.

Are these sweet rolls suitable for nut allergies?

Yes, this recipe does not use any nuts, but always check your ingredients’ labels to be sure they are nut-free.

Vegan Strawberry Sweet Rolls Recipe

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★★★★★

4.8 from 50 reviews

• Author: Charlotte
• Total Time: 2 hours 45 minutes
• Yield: 9–10 rolls 1x
• Diet: Vegan

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Description

These Vegan Strawberry Sweet Rolls are soft, fluffy, and filled with a luscious homemade strawberry and raspberry compote. Topped with a creamy dairy-free frosting and adorned with freeze-dried berries and fresh strawberries, these rolls are a delightful plant-based treat perfect for breakfast or dessert.

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Ingredients

Scale 1x2x3x

Dough

• 115g dairy-free butter
• 400ml dairy-free milk (room temperature)
• 50g caster sugar
• 1 pack active dry yeast (approx 7g)
• 480g plain flour (plus extra for dusting)
• Pink food gel (a drop)

Filling

• 100g fresh or frozen raspberries
• 50g caster sugar
• 1 tablespoon water
• 2 tablespoons cornflour
• 130g strawberry or raspberry jam
• 50g chopped fresh strawberries (optional)

Frosting

• 60g dairy-free butter
• 40g dairy-free cream cheese
• 150g icing sugar
• 1 teaspoon vanilla extract
• Dairy-free milk (if needed for consistency)

Decoration

• 2 tablespoons freeze-dried strawberries or freeze-dried raspberries
• Fresh strawberries

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Instructions

1. Activate Yeast: In a small saucepan, melt the dairy-free butter over medium heat until fully melted. Transfer the warm melted butter into a mixing bowl and add the room temperature dairy-free milk, caster sugar, and active dry yeast. Whisk to combine, then cover with a tea towel and place in a warm spot for about 10 minutes until the mix froths and smells yeasty, indicating activation.
2. Prepare Dough: Sift the plain flour into a large mixing bowl. Pour in the activated yeast mixture along with a drop of pink food gel. Knead the dough by hand on a floured surface or with a stand mixer using a dough hook until smooth and elastic, approximately 8-10 minutes. The dough should bounce back when pressed and be less tacky. Add flour gradually if needed to achieve this consistency.
3. First Proof: Form the dough into a neat ball and place it into a lightly greased bowl (using sunflower or neutral oil). Cover with a tea towel and let it proof in a warm place for 1 to 2 hours, or until doubled in size.
4. Make Filling: Place raspberries into a medium saucepan. Add caster sugar, water, cornflour, and strawberry or raspberry jam. Heat over low heat, stirring constantly for 5-8 minutes until the mixture thickens to a jelly-like consistency. Remove from heat and let cool completely before using. Store in the fridge until needed.
5. Shape Rolls: Once dough has doubled in size, grease an 11×9 inch square or round baking dish. Turn the dough onto a floured surface and roll into a 16” x 24” rectangle. Spread the jam compote evenly over the dough, leaving a 1-inch border. Sprinkle chopped fresh strawberries over the jam if using.
6. Form and Cut Rolls: Roll the dough tightly along the long edge into a log, pinching the ends to seal. Using dental floss or a sharp knife, cut into 9-10 equal rolls. Place them in the greased dish with a small gap between each.
7. Second Proof: Cover the dish with a tea towel and allow the rolls to rise again in a warm place for 40 minutes to 1 hour until puffed and fluffy.
8. Bake: Preheat the oven to 180° C fan. Brush the rolls with some dairy-free milk to help browning. Bake in the middle rack for 25-30 minutes until golden and fully cooked (test with a toothpick; it should come out clean).
9. Cool: Remove from oven and allow rolls to cool completely in the baking dish before frosting.
10. Prepare Frosting: In a medium mixing bowl, whisk dairy-free butter and cream cheese until creamy using a stand mixer or hand whisk. Add icing sugar and vanilla extract; whisk until smooth and lump-free. Adjust consistency with dairy-free milk if necessary.
11. Frost and Decorate: If desired, drizzle the frosting over warm rolls for glaze effect or spread it thickly when rolls are fully cooled for a creamy topping. Sprinkle freeze-dried berries and fresh chopped strawberries as decoration.

Notes

• Ensure the dairy-free milk is at room temperature to properly activate the yeast.
• Do not over-knead the dough; it can make the rolls dense and tough.
• The jam compote can be made ahead and refrigerated for convenience.
• Using dental floss to cut rolls helps preserve their shape without squashing.
• You can substitute freeze-dried berries with other dried fruits like cranberries or blueberries.
• Adjust sweetness according to preference, especially in the filling and frosting.
• For best results, use a fan oven set to 180°C, but if using a conventional oven, bake at 190°C.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Baking
• Method: Baking
• Cuisine: Vegan

Keywords: vegan sweet rolls, strawberry sweet rolls, dairy-free rolls, vegan breakfast, strawberry compote rolls