Vegan Strawberry Cinnamon Rolls

For the dough

• In a large stand mixer bowl, whisk together 5 cups of bread flour, sugar, yeast, and salt.
• Then, add in the vegan butter and dairy free milk. Turn stand mixer onto low and let go for 5-7 minutes, adding in the remaining flour if needed to not be sticky and form a ball.
• Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
• Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.

For the filling

• In a small saucepan, over medium low heat, add strawberries and stir constantly for 4 minutes until the strawberries begin to release juices. Add the granulated sugar and cornstarch and continue to stir for another 2 minutes. The mixture will thicken. Remove from the heat, stir in the cinnamon, and then pour into a heatproof bowl or container, and chill until ready to use. You do not want a warm filling as you spread it onto the dough.
• Once dough has doubled in size, pull out the dough and lay it out on a lightly floured surface.  Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is 1/4″ thick.  Spread the cooled filling mixture evenly across dough.
• Carefully roll into a log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.
• Place into a greased 9×13 baking dish and cover. Cover and let rise again for 45-60 minutes or until touching.
• Preheat to 350 degrees F.
• Once heated, place dish back inside and bake in oven for 30-35 minutes.

For the Glaze

• While rolls are cooking, whisk together the powdered sugar and lemon juice until well combined.
• Remove cinnamon rolls from oven and let cool for 10 minutes. Then top with homemade glaze. Best served warm.

Nutrition