Vegan Strawberry Sweet Rolls Recipe

Introduction

These vegan strawberry sweet rolls are soft, fluffy, and packed with a luscious raspberry and strawberry filling. Topped with a creamy dairy-free frosting and a sprinkle of freeze-dried berries, they make a delightful treat perfect for breakfast or dessert.

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 (a drop)
• 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 (for frosting)
• 40g dairy-free cream cheese
• 150g icing sugar
• 1 teaspoon vanilla extract
• Dairy-free milk (if needed for frosting)
• 2 tablespoons freeze-dried strawberries or raspberries (for garnish)
• Fresh strawberries (for garnish)

Instructions

1. Step 1: Melt the 115g dairy-free butter in a small saucepan over medium heat.
2. Step 2: Pour the melted butter into a mixing bowl. Add the room temperature dairy-free milk, 50g caster sugar, and active dry yeast. Whisk to combine, then cover with a tea towel and set aside in a warm place for 10 minutes until the mixture froths, indicating the yeast is active.
3. Step 3: Sift the plain flour into a large mixing bowl. Pour in the activated yeast mixture along with a drop of pink food gel.
4. Step 4: Knead the dough until smooth and elastic, either by hand on a floured surface or using a stand mixer with a dough hook. If the dough is too sticky, add a little flour gradually. Avoid over-kneading to keep the rolls tender.
5. Step 5: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a tea towel and let it prove in a warm area for 1 to 2 hours, or until doubled in size.
6. Step 6: Meanwhile, make the filling by combining raspberries, 50g sugar, water, cornflour, and jam in a saucepan over low heat. Simmer for 5-8 minutes, stirring constantly, until thickened. Remove from heat and cool.
7. Step 7: Grease an 11×9 inch dish. Roll out the risen dough on a floured surface into a 16” x 24” rectangle.
8. Step 8: Spread the cooled jam mixture evenly over the dough, leaving a 1-inch border. Sprinkle over chopped fresh strawberries if using.
9. Step 9: Roll the dough tightly from the long edge into a log. Pinch the ends to seal. Using cotton or floss, cut into 9-10 rolls and place them in the dish with small gaps between.
10. Step 10: Cover with a tea towel and let the rolls rise for another 40 minutes to 1 hour until puffed.
11. Step 11: Preheat oven to 180°C fan. Brush rolls with dairy-free milk and bake for 25-30 minutes until golden and cooked through. Test with a toothpick; it should come out clean.
12. Step 12: Allow rolls to cool fully in the dish before frosting.
13. Step 13: For the frosting, beat dairy-free butter and cream cheese until creamy. Add icing sugar and vanilla, whisking until smooth. Adjust thickness with dairy-free milk or extra butter as needed.
14. Step 14: Spread frosting over cooled rolls or drizzle as a glaze while warm.
15. Step 15: Garnish with freeze-dried berries and fresh strawberries for extra color and flavor.

Tips & Variations

• Use room temperature ingredients to help activate the yeast properly.
• For more berry flavor, add a teaspoon of vanilla extract to the filling.
• Freeze-dried strawberries or raspberries add a lovely crunch and vibrant look on top.
• Substitute cornflour with arrowroot powder if unavailable.
• For a sweeter frosting, increase the icing sugar slightly.

Storage

Store the rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in a low oven or microwave before serving. Add frosting after reheating if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well. Just thaw them slightly before cooking with the other filling ingredients.

Is it necessary to use dairy-free milk and butter?

Yes, to keep this recipe fully vegan, use plant-based alternatives for milk and butter. You can use oat, almond, soy milk, or your favorite dairy-free butter brand.

Vegan Strawberry Sweet Rolls Recipe

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★★★★★

4.5 from 355 reviews

• Author: Hugo
• Total Time: 3 hours 30 minutes
• Yield: 9–10 sweet 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 jam compote. Perfect for a plant-based breakfast or sweet snack, they are topped with a creamy dairy-free frosting and decorated with freeze-dried and fresh berries for a burst of flavor and color.

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Ingredients

Scale 1x2x3x

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 (a drop)

Filling Ingredients

• 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 Ingredients

• 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 (for garnish)

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Instructions

1. Activate the Yeast: In a small saucepan, melt the 115g dairy-free butter over medium heat. Pour the melted butter into a large mixing bowl, then add 400ml of room temperature dairy-free milk, 50g caster sugar, and one pack of active dry yeast (approx 7g). Whisk to combine, cover with a tea towel, and leave in a warm spot for 10 minutes until frothy and yeast is activated.
2. Prepare the Dough: Sift 480g plain flour into a bowl, then add 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 fitted with a dough hook until smooth and elastic—approximately 8-10 minutes. Add extra flour a little at a time if needed. The dough should bounce back when pressed but remain soft.
3. First Proof: Shape the dough into a smooth ball and place it in a lightly oiled bowl, cover with a tea towel, and let it rise in a warm place for 1 to 2 hours until it doubles in size.
4. Make the Fruit Filling: In a medium saucepan, combine 100g fresh or frozen raspberries, 50g caster sugar, 1 tablespoon water, 2 tablespoons cornflour, and 130g strawberry or raspberry jam. Heat over low heat, stirring constantly until the mixture simmers and thickens—about 5-8 minutes. Remove from heat, let cool completely, and refrigerate until ready to use.
5. Shape the Rolls: Once the dough has doubled, grease an 11 x 9 inch baking dish with oil. Turn the dough out onto a floured surface and roll it into a 16” x 24” rectangle. Spread the cooled jam filling evenly across the dough, leaving a 1-inch border around the edges. Sprinkle 50g chopped fresh strawberries over the filling if desired.
6. Roll and Cut: Starting from the long edge, roll the dough tightly into a log. Pinch the edges to seal. Using floss or a sharp knife, cut into 9-10 equal rolls. Place them in the prepared dish with a little space between each.
7. Second Proof: Cover with a tea towel and let the rolls rise again in a warm place for 40 to 60 minutes until very puffy.
8. Bake the Rolls: Preheat the oven to 180°C (fan). Brush the tops and edges of the rolls with dairy-free milk. Bake in the middle rack for 25-30 minutes or until golden and fully cooked (test with a toothpick—should come out clean).
9. Cool and Prepare Frosting: Allow the rolls to cool completely in the pan. In a medium bowl, whisk 60g dairy-free butter and 40g dairy-free cream cheese until creamy. Add 150g icing sugar and 1 teaspoon vanilla extract, whisking until smooth. Adjust consistency by adding small amounts of dairy-free milk or more butter if needed.
10. Frost and Decorate: For a glaze, drizzle frosting over the rolls while warm. For thicker frosting, spread over cooled rolls. Sprinkle freeze-dried strawberries or raspberries and garnish with fresh chopped strawberries for extra color and flavor.

Notes

• Ensure the milk is room temperature before mixing with yeast to activate properly.
• Do not place the yeast mixture in a hot oven to proof as this can kill the yeast; a warm room or conservatory is best.
• Knead the dough just enough to be smooth and elastic to avoid tough rolls.
• The jam filling can be made ahead and stored in the fridge for up to a few days.
• Use dental floss to cut the rolled dough for cleaner slices without squashing.
• If frosting is too thick, add a splash of dairy-free milk to reach desired consistency.
• Optional fresh strawberries inside and on top add fresh flavor and aesthetic appeal.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Baking
• Method: Baking
• Cuisine: Vegan, Western-style Bakery

Keywords: Vegan sweet rolls, strawberry rolls, dairy-free dessert, plant-based baking, breakfast pastries