Go Back
+ servings
Strawberry Roll with Strawberry Cream Cheese Frosting on top

VEGAN STRAWBERRY SWEET ROLLS

No ratings yet
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.
Prep Time:15 mins
Cook Time:30 mins
Raising Time::1 hr 30 mins
Total Time:2 hrs 15 mins
Course: Breakfast, Dessert, Snack
Cuisine: Czech
Diet: Vegan
Yield: 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
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!