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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Cool: Remove from oven and allow rolls to cool completely in the baking dish before frosting.
- 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.
- 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
