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.
Ingredients
Dry
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1 1/2 cups all-purpose flour
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1/2 tsp baking soda
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1/2 tsp baking powder
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Pinch of salt
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1/4 cup coconut sugar
Wet
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1 tsp vanilla
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1/2 cup oat milk
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2 tsp apple cider vinegar
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1/4 cup melted earth balance
Filling
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1/4 cup light brown sugar
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Zest and juice of one lemon
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1 1/2 cups strawberries, smashed with a fork
Glaze
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3 tbsp vegan cream cheese, softened
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2 tbsp earth balance, softened
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1 tsp vanilla
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Splash of lemon juice reserved from the filling
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1/4 cup powdered sugar
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Oat milk, as desired
Instructions
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Preheat oven to 375 degrees.
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Lightly grease a 9-inch round cake pan with earth balance.
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Mix flour, baking soda, baking powder, salt, and coconut sugar together in a large mixing bowl.
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Mix vanilla, oat milk, ACV, and melted earth balance together in a separate medium mixing bowl.
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Combine wet with dry ingredients in a large bowl. Mix until just combined.
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Transfer dough onto a heavily floured countertop, making sure you have a lot of rolling space.
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Roll out into a long rectangle. The dough should be roughly 1/4 inch thick.
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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.
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Transfer back into a small bowl, add brown sugar, and mix together.
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Spoon filling on top of the long rectangular dough sheet, leaving the edges empty for rolling.
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Roll dough, starting from the long width of the rectangle until a long tube is formed.
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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.
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Place in preheated oven and bake for 20 minutes.
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While the buns are baking, combine cream cheese, earth balance, lemon juice, and vanilla in a small mixing bowl.
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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.
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Remove the buns from the oven and spread or drizzle the icing over top.