Vegan Strawberry Lemon Rolls

StrawberryDessert_3.jpg

Ingredients

Dry

  • 1.5 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 vin
  • 1/4 cup melted earth balance

Filling

  • 1/4 cup light brown sugar
  • Zest and juice of one lemon
  • 5/8 package of strawberries, smashed w fork maybe equal to 1.5 cups

Glaze

  • 1/4 cup powdered sugar
  • 3 tbsp vegan cream cheese
  • 2 tbsp earth balance
  • lil bit of lemon juice
  • 1 tsp vanilla
  • Oat milk, as desired

Instructions

  1. Preheat oven to 375
  2. Lightly grease 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 large bowl. Mix until just combined.
  6. Transfer dough onto heavily floured counter top, make sure you have a lot of rolling space.
  7. Roll out into a long rectangle, dough should be roughly 1/4 inch thick.
  8. Combine lemon zest, lemon juice and strawberries 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 small bowl, add brown sugar and mix together.
  10. Spoon filling on top of the long rectangular dough sheet, leaving 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 1inch thick rounds from the tube and arrange in a spiral starting from the outside of your cake pan.
  13. Place in oven and bake for 20 minutes.
  14. While buns are baking, combine cream cheese, earth balance, lemon juice and vanilla in small mixing bowl.
  15. Slowly sift powdered sugar over top while mixing. Mix in oat milk in 2 tbsp increments until reaching desired consistency. Refrigerate icing until buns are finished.
  16. Remove buns from oven, drizzle icing over top.

Author: Julia, Foodie

Serves: 15-20 rolls

This delightfully light, sweet dessert is sure to satisfy vegans and nonvegans alike. Utilizing in season strawberries makes all the difference in this recipe, giving it a juicy and fresh flavor.

 

 

 

 

 

 

strawberries.jpg
StrawberryDessert_2.jpg
StrawberryDessert.jpg