Vegan Strawberry Sweet Rolls

These Vegan Strawberry Sweet Rolls (aka vegan pink cinnamon rolls!) are soft, fluffy, and extra gooey with a berry filling that tastes like strawberries and cream. The dough is naturally tinted pink, then rolled up with a thick raspberry-strawberry compote, chopped fresh strawberries, and finished with a dreamy vanilla “cream cheese” glaze. They’re perfect for Valentine’s Day baking, Mother’s Day brunch, or anytime you want a show-stopping vegan treat that looks bakery-level but is totally doable at home. Make them on a cozy weekend, let the dough rise while you relax, and enjoy warm, sweet rolls that everyone will love.

table of contents

Time Breakdown

• Prep Time: 35 minutes
• Rise Time: 2 hours 30 minutes (approx.)
• Bake Time: 25–30 minutes
• Total Time: 3 hours
• Yield: About 9 rolls

Ingredients List

Pink Sweet Roll Dough

• 115 g dairy-free butter
• 400 ml dairy-free milk, room temperature
• 50 g caster sugar
• 1 pack active dry yeast (about 7 g)
• 480 g plain flour (plus extra for dusting)
• Pink food gel (a few drops)

Berry Filling (Raspberry Compote + Jam)

• 100 g fresh or frozen raspberries
• 50 g caster sugar
• 1 tbsp water
• 2 tbsp cornflour
• 130 g strawberry or raspberry jam
• 50 g fresh strawberries, finely chopped (optional but delicious)

Vegan Cream Cheese Frosting

• 60 g dairy-free butter
• 40 g dairy-free cream cheese
• 150 g icing sugar
• 1 tsp vanilla extract
• Dairy-free milk, as needed (to thin)

Decoration (Optional)

• 2 tbsp freeze-dried strawberries or freeze-dried raspberries
• Fresh strawberries, chopped/sliced

(No pork ingredients included — no substitutions needed.)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Small saucepan
• Mixing bowls
• Whisk
• Spatula or wooden spoon
• Rolling pin
• 11 x 9-inch baking dish (square or round)
• Baking paper (optional)
• Dental floss or sharp knife (to cut rolls)
• Tea towel (for proving/rising)
• Hand mixer or stand mixer (helpful for frosting)

Step-by-Step Beginner-Friendly Instructions

1) Make the Pink Dough

1. Melt the butter: In a small saucepan, melt dairy-free butter over medium heat, then remove from heat.
2. Activate yeast: Pour melted butter into a mixing bowl. Add dairy-free milk, sugar, and yeast. Whisk. Cover with a tea towel and rest 10 minutes in a warm spot until frothy (it should smell yeasty). 😊
3. Add flour + color: Sift flour into a large bowl. Pour in the yeast mixture and add a tiny drop of pink food gel.
4. Knead: Knead 6–8 minutes (by hand or mixer) until smooth and bouncy. If sticky, add flour 1 tbsp at a time—don’t overdo it.
5. First rise: Form into a ball. Place in a lightly oiled bowl, cover, and let rise 1–2 hours until doubled.

2) Cook the Berry Filling

1. In a saucepan, add raspberries, sugar, water, cornflour, and jam.
2. Cook on low heat for 5–8 minutes, stirring constantly, until thick and glossy.
3. Cool completely (it thickens more as it cools). Chill until ready.

3) Roll, Fill, and Shape

1. Grease an 11 x 9-inch dish with oil.
2. Turn dough onto a floured surface. Roll into a 16” x 24” rectangle (thinner = more swirls!).
3. Spread cooled berry filling over dough, leaving a 1-inch border. Sprinkle chopped strawberries over top 🍓.
4. Roll into a tight log from the long edge. Pinch seam closed.
5. Cut into 9 rolls using floss (clean cuts!) and place in the greased dish with a little space between.

4) Second Rise + Bake

1. Cover and let rolls rise 40–60 minutes until puffy.
2. Preheat oven to 180°C fan (about 200°C / 392°F conventional).
3. Brush edges lightly with dairy-free milk.
4. Bake 25–30 minutes until risen and golden. Toothpick test: it should come out clean.

5) Make Frosting + Decorate

1. Beat dairy-free butter + cream cheese until creamy.
2. Add icing sugar + vanilla and whisk until smooth.
3. If too thick, add a splash of dairy-free milk. If too runny, add a little more butter or icing sugar.
4. Frost warm for a glaze effect, or frost cool for thicker swirls ✨.
5. Top with freeze-dried berries and fresh strawberries.

Pro Tips

• Warm spot hack: Let dough rise near a warm oven (not inside!) so the yeast stays happy.
• Cool filling matters: Warm compote can melt the dough and make rolling messy—cool it first.
• Floss slicing = perfect spirals: Slide floss under the log, cross over, pull tight.
• Storage: Refrigerate in a sealed container up to 2 days. Rewarm gently for best texture.

Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 roll	420	6g	68g	14g	3g	28g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Conclusion

These Vegan Strawberry Sweet Rolls are the ultimate pretty-and-delicious bake: fluffy pink dough, gooey berry filling, and a creamy vanilla glaze on top. They’re perfect for special mornings and celebrations, and they taste like strawberries and cream in cinnamon-roll form.