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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
