Vegan Strawberry Lemon Rolls
These vegan strawberry lemon rolls are perfect for spring! Try them with local, fresh berries for a delicious treat.
This delightfully light, sweet treat is sure to satisfy vegans and non-vegans alike. Using fresh-picked strawberries makes all the difference in this recipe, giving it a juicy and fresh flavor.
Get ready to delight your taste buds with this vegan-friendly recipe for Strawberry Lemon Rolls! A yummy combination of sugary strawberries and zesty lemon tucked inside a fluffy dough, these sweet treats are ideal for vegans and non-vegans alike. With an irresistible filling and delicious glaze, they are great for breakfast or dessert.
To craft these tasty Vegan Strawberry Lemon Rolls, you’ll only need a handful of readily accessible ingredients. Start with all-purpose flour, baking soda, baking powder, a sprinkle of salt, and a whisper of coconut sugar for a hint of sweetness. To build the moist and tender dough, combine vanilla extract, oat milk, apple cider vinegar, and melted vegan butter.
We’ll create a yummy filling with light brown sugar, the zingy taste of a lemon, and deliciously mashed strawberries. On top, we’ll drizzle a scrumptious glaze made from powdered sugar, vegan cream cheese, Earth Balance, lemon juice, vanilla extract, and a dash of oat milk for a velvety finish.
PrintVegan Strawberry Lemon Rolls
These vegan strawberry lemon rolls are perfect for spring! Try them with local, fresh berries for a delicious treat.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 rolls
- Category: Breakfastg
- Method: Oven
- Cuisine: American
Ingredients
Dry
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 1/4 cup coconut sugar
Wet
- 1 tsp vanilla
- 1/2 cup oat milk
- 2 tsp apple cider vinegar
- 1/4 cup melted earth balance
Filling
- 1/4 cup light brown sugar
- Zest and juice of one lemon
- 1 1/2 cups strawberries, smashed with a fork
Glaze
- 3 tbsp vegan cream cheese, softened
- 2 tbsp earth balance, softened
- 1 tsp vanilla
- Splash of lemon juice reserved from the filling
- 1/4 cup powdered sugar
- Oat milk, as desired
Instructions
- Preheat oven to 375 degrees.
- Lightly grease a 9-inch round cake pan with earth balance.
- Mix flour, baking soda, baking powder, salt, and coconut sugar together in a large mixing bowl.
- Mix vanilla, oat milk, ACV, and melted earth balance together in a separate medium mixing bowl.
- Combine wet with dry ingredients in a large bowl. Mix until just combined.
- Transfer dough onto a heavily floured countertop, making sure you have a lot of rolling space.
- Roll out into a long rectangle. The dough should be roughly 1/4 inch thick.
- Combine lemon zest, strawberries, and all but one tablespoon of the lemon juice in a small mixing bowl. Smash together using a fork or pestle and mortar until a pulp-like consistency is formed. Strain out any excess liquid through a double-walled strainer.
- Transfer back into a small bowl, add brown sugar, and mix together.
- Spoon filling on top of the long rectangular dough sheet, leaving the edges empty for rolling.
- Roll dough, starting from the long width of the rectangle until a long tube is formed.
- Using your sharpest knife, cut 1-inch thick rounds from the tube and arrange them in a spiral starting from the outside of your cake pan.
- Place in preheated oven and bake for 20 minutes.
- While the buns are baking, combine cream cheese, earth balance, lemon juice, and vanilla in a small mixing bowl.
- Slowly sift powdered sugar over top while mixing. Mix in oat milk in 2 tbsp increments until reaching desired consistency. A thicker glaze will be spreadable; a thinner glaze produces a drizzle.
- Remove the buns from the oven and spread or drizzle the icing over top.
