Vegan Strawberry Sweet Rolls are a delightful plant-based twist on classic cinnamon rolls, featuring soft, fluffy dough swirled with sweet strawberry filling and topped with a luscious strawberry glaze. These beautiful pink-swirled rolls are perfect for special breakfasts, brunches, or any time you want to treat yourself to something indulgent without any animal products. The dough is enriched with plant-based milk and vegan butter to create that signature tender, pull-apart texture, while fresh or freeze-dried strawberries provide vibrant color and natural fruit flavor. Despite being completely vegan, these rolls are just as soft, sweet, and satisfying as traditional sweet rolls. They’re impressive enough to serve to guests who won’t even realize they’re plant-based, yet wholesome enough to feel good about eating. Make them for Mother’s Day, Valentine’s Day, spring celebrations, or simply because you’re craving something sweet and fruity.
Serving Quantity: 12 rolls
Cooking Time: 2 hours 30 minutes (including rising time)
1. Ingredients for the Dough
- 3 and 1/2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 packet (2 and 1/4 teaspoons) instant yeast
- 1/2 teaspoon salt
- 3/4 cup warm plant-based milk (almond, soy, or oat), about 110 degrees
- 1/4 cup warm water
- 1/4 cup vegan butter, melted
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax eggs)
- 1 teaspoon vanilla extract
2. Ingredients for the Strawberry Filling
- 1/2 cup vegan butter, softened
- 2/3 cup granulated sugar
- 1/2 cup fresh strawberries, finely diced
- 2 tablespoons freeze-dried strawberries, crushed to powder (optional for color)
- 1 tablespoon cornstarch
- Pink food coloring (optional)
3. Ingredients for the Strawberry Glaze
- 2 cups powdered sugar
- 3 tablespoons strawberry puree or jam
- 2 to 3 tablespoons plant-based milk
- 1/2 teaspoon vanilla extract
- Pink food coloring (optional)
4. Nutrition Information Per Roll
- Calories: 385
- Protein: 5g
- Carbohydrates: 62g
- Fat: 13g
- Fiber: 2g
- Sodium: 180mg
5. Make the Flax Eggs
In a small bowl, combine the ground flaxseed with water. Stir well and let it sit for about 5 minutes until it becomes thick and gel-like, resembling beaten eggs. This mixture acts as a binder in place of eggs. The flax eggs help hold the dough together and add structure.
6. Warm the Liquids
Heat the plant-based milk and water together until they reach about 110 degrees Fahrenheit, warm to the touch but not hot. If too hot, it will kill the yeast. If too cold, the yeast won’t activate properly. Use a thermometer for accuracy or test by touch – it should feel like warm bath water.
7. Mix the Dry Ingredients
In a large mixing bowl or the bowl of a stand mixer, whisk together 3 cups of the flour, sugar, instant yeast, and salt. Mix thoroughly to distribute the yeast evenly throughout the flour. This ensures even rising.
8. Combine Wet Ingredients
In a separate bowl, combine the warm milk mixture, melted vegan butter, prepared flax eggs, and vanilla extract. Whisk together until well combined and uniform. The mixture should be warm but not hot.
9. Make the Dough
Pour the wet ingredients into the dry ingredients. Using a wooden spoon or the paddle attachment of a stand mixer on low speed, mix until a shaggy dough forms. Add the remaining half cup of flour gradually, a few tablespoons at a time, until the dough comes together and pulls away from the sides of the bowl. The dough should be soft and slightly sticky but manageable.
10. Knead the Dough
Turn the dough out onto a lightly floured surface and knead by hand for about 8 to 10 minutes until smooth and elastic. Alternatively, use the dough hook attachment of a stand mixer and knead on medium speed for 5 to 6 minutes. The dough is ready when it’s smooth, bounces back when poked, and no longer feels sticky. Add small amounts of flour only if absolutely necessary.
11. First Rise
Place the dough in a large bowl lightly greased with oil. Turn the dough to coat it with oil on all sides. Cover the bowl with a clean kitchen towel or plastic wrap. Place in a warm, draft-free spot and let it rise for 1 to 1 and a half hours until doubled in size. A good spot is near a warm oven or in a turned-off oven with the light on.
12. Prepare the Strawberry Filling
While the dough rises, make the filling. If using fresh strawberries, dice them very finely and toss with the cornstarch. Let them sit for 10 minutes, then press them in a fine-mesh strainer to remove excess juice. You want the strawberries as dry as possible to prevent soggy rolls. In a medium bowl, mix the softened vegan butter with the sugar until creamy. Fold in the dried strawberry pieces and crushed freeze-dried strawberry powder if using. The powder adds intense flavor and natural pink color. Add a drop or two of pink food coloring if desired for a brighter appearance.
13. Punch Down the Dough
Once the dough has doubled, punch it down gently to release the air bubbles. Turn it out onto a lightly floured surface. Let it rest for 5 minutes to relax the gluten, which makes rolling easier.
14. Roll Out the Dough
Using a rolling pin, roll the dough into a large rectangle about 16 by 12 inches and about a quarter inch thick. Try to keep the edges as straight as possible and the thickness even throughout. The more uniform the rectangle, the more evenly your rolls will be sized.
15. Spread the Filling
Spread the strawberry butter filling evenly over the entire surface of the dough, leaving about a half-inch border along one of the long edges. This clean edge will help seal the roll. Make sure the filling reaches all the way to the other three edges. The filling should be spread in a relatively thick, even layer.
16. Roll Up the Dough
Starting from the long edge opposite the clean edge, tightly roll up the dough like a jelly roll. Roll as tightly as possible without squeezing out the filling. When you reach the end, pinch the seam closed and position the roll seam-side down. Gently roll it back and forth once to seal completely.
17. Cut the Rolls
Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces. To use dental floss, slide it under the roll, cross the ends over the top, and pull to slice through cleanly without squashing the roll. Each piece should be about 1 and a third inches thick. Try to make them as uniform as possible so they bake evenly.
18. Prepare the Baking Pan
Grease a 9 by 13 inch baking pan with vegan butter or oil, or line it with parchment paper. Arrange the cut rolls in the pan in 4 rows of 3, cut side up. They should be close together but not quite touching, leaving a little space for them to expand during the second rise.
19. Second Rise
Cover the pan with a clean kitchen towel and let the rolls rise in a warm place for 30 to 45 minutes until puffy and nearly doubled in size. They should be touching each other by the end of this rise. Don’t skip or rush this step as it’s essential for fluffy rolls.
20. Preheat the Oven
About 15 minutes before the rolls finish their second rise, preheat your oven to 350 degrees Fahrenheit. This moderate temperature bakes the rolls through without over-browning the tops.
21. Bake the Rolls
Once risen, place the uncovered pan in the preheated oven. Bake for 22 to 28 minutes until the rolls are golden brown on top and cooked through. The internal temperature should reach about 190 degrees Fahrenheit. They should be golden but not dark brown, and they should spring back when lightly touched.
22. Make the Strawberry Glaze
While the rolls bake, make the glaze. If using fresh strawberries, puree about a quarter cup of strawberries in a blender until smooth, then strain to remove seeds. In a medium bowl, whisk together the powdered sugar, strawberry puree or jam, 2 tablespoons of plant-based milk, and vanilla extract. Whisk until smooth. The glaze should be thick but pourable, like honey. If too thick, add more milk a teaspoon at a time. If too thin, add more powdered sugar. Add food coloring if desired for a brighter pink.
23. Glaze the Warm Rolls
Remove the rolls from the oven and let them cool in the pan for about 5 minutes. While still warm, pour or spread the strawberry glaze generously over the top of all the rolls. Use a spoon or offset spatula to spread it evenly, making sure every roll gets coated. The warmth of the rolls will help the glaze melt slightly and seep into the crevices.
24. Serve
Let the glazed rolls sit for about 5 to 10 minutes to allow the glaze to set slightly. Serve warm, pulling them apart and enjoying their soft, fluffy texture and sweet strawberry flavor. These are best eaten the day they’re made while fresh and soft.
25. Tips for Success
Instant yeast can be mixed directly into the dry ingredients, unlike active dry yeast which needs to be proofed first. This makes the process faster and more foolproof. Make sure to use instant yeast. The temperature of the liquid is crucial for yeast. Too hot kills it, too cold and it won’t activate. Aim for 105 to 115 degrees Fahrenheit. If you don’t have a thermometer, the liquid should feel like a warm bath. Kneading develops gluten which creates structure and that soft, pull-apart texture. Don’t skip this step or the rolls will be dense. Proper kneading makes all the difference. The dough should be soft and slightly tacky but not sticky. If it’s too sticky to handle, add flour a tablespoon at a time. But don’t add too much or the rolls will be dry. Rising times vary based on room temperature. In a cold kitchen, rising takes longer. In a warm kitchen, it’s faster. Watch the dough, not the clock. It should double in size. Fresh strawberries in the filling must be very dry or they’ll make the filling watery and the rolls soggy. Removing excess juice is essential. Freeze-dried strawberries provide intense flavor and don’t add moisture. They can be found in the dried fruit section or ordered online. They’re worth seeking out for the best flavor. If you can’t find freeze-dried strawberries, double the amount of fresh strawberries and make sure to dry them thoroughly. Rolling the dough tightly creates those beautiful spiral layers. Loose rolling creates gaps and uneven rolls. Apply gentle, consistent pressure as you roll. Dental floss cuts rolls perfectly without squashing them. A sharp knife works too, but wipe it clean between cuts and use a gentle sawing motion rather than pressing straight down. The second rise is just as important as the first. Don’t rush it. The rolls should be puffy and touching each other before baking. This creates those soft, pull-apart sides. Watch the rolls toward the end of baking. Ovens vary, and overbaking creates dry rolls. They should be golden, not dark brown. Slightly underbaked is better than overbaked. Vegan butter varies in quality and flavor. Use a good quality brand that tastes buttery for the best results. Some vegan butters are better for baking than others. Different plant milks work slightly differently. Soy milk is closest to dairy milk in behavior. Almond milk is thinner. Oat milk is creamy. All work, but soy or oat milk give the best texture. These rolls are best fresh but can be stored in an airtight container at room temperature for 2 days. Reheat in the microwave for 10 to 15 seconds to refresh them. You can freeze unbaked rolls after cutting. Place them in the pan, cover tightly, and freeze. When ready to bake, thaw overnight in the refrigerator, let them do the second rise at room temperature, then bake as directed. Freeze baked rolls without glaze, wrapped tightly, for up to 2 months. Thaw, warm gently, and add fresh glaze when ready to serve. Make these for special occasions or holidays. The pink color and strawberry flavor make them perfect for Valentine’s Day, Mother’s Day, Easter, or spring celebrations. For extra strawberry flavor, add a quarter teaspoon of strawberry extract to the dough or glaze. Serve with additional fresh strawberries on the side for a complete strawberry breakfast experience.
