Servings: 12 cinnamon rolls
For the Dough
- 5 – 5 1/2 cups bread flour (600-660g)
- 1/2 cup vegan cane sugar
- 2 1/4 tsp instant yeast (1 package)
- 1 tsp salt
- 6 tbsp vegan butter, softened (85g)
- 2 cups dairy free milk, warmed to 110-115F (454g)
For the Filling
- 1 3/4 cup fresh strawberries, diced small (220g)
- 1/4 cup vegan cane sugar (50g)
- 1 1/2 tbsp cornstarch
- 2 tsp cinnamon
- 2 cups powdered sugar (230g)
- 4-5 tbsp fresh lemon juice
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.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 1roll | Calories: 386kcal | Carbohydrates: 76g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 262mg | Potassium: 174mg | Fiber: 3g | Sugar: 34g | Vitamin A: 427IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 1mg