Vegan Strawberry Lemon Rolls


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.





  • 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


  • 1 tsp vanilla

  • 1/2 cup oat milk

  • 2 tsp apple cider vinegar

  • 1/4 cup melted earth balance


  • 1/4 cup light brown sugar

  • Zest and juice of one lemon

  • 1 1/2 cups strawberries, smashed with a fork


  • 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


  1. Preheat oven to 375 degrees.

  2. Lightly grease a 9-inch round cake pan with earth balance.

  3. Mix flour, baking soda, baking powder, salt, and coconut sugar together in a large mixing bowl.

  4. Mix vanilla, oat milk, ACV, and melted earth balance together in a separate medium mixing bowl.

  5. Combine wet with dry ingredients in a large bowl. Mix until just combined.

  6. Transfer dough onto a heavily floured countertop, making sure you have a lot of rolling space.

  7. Roll out into a long rectangle. The dough should be roughly 1/4 inch thick.

  8. 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.

  9. Transfer back into a small bowl, add brown sugar, and mix together.

  10. Spoon filling on top of the long rectangular dough sheet, leaving the edges empty for rolling.

  11. Roll dough, starting from the long width of the rectangle until a long tube is formed.

  12. 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.

  13. Place in preheated oven and bake for 20 minutes.

  14. While the buns are baking, combine cream cheese, earth balance, lemon juice, and vanilla in a small mixing bowl.

  15. 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.

  16. Remove the buns from the oven and spread or drizzle the icing over top.

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