Strawberry Cinnamon Rolls with Lemon Glaze Recipe {Vegan}
Author Veg Life Staff
Ingredients
FOR THE DOUGH:
1packet Instant Dry Yeast
1CAlmondor Coconut Milk
3Tbl Vegan Margarinesuch as Earth Balance®
1/4tspFirst Street® Salt
3CFirst Street® All Purpose Flour
1Tbl First Street® Sugar
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FOR THE FILLING:
Fresh Strawberrieshulls removed and finely diced - (I used about 5 or so, depending on size)
First Street® Strawberry PreservesI used about half of my 18 oz. jar
1Tbl First Street® Sugar
1Tbl First Street® Cornstarch
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FOR THE TOPPING:
1-2Tbl Vegan Margarinemelted
Ambiance® Cinnamon Hot Beverage Topping
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FOR THE GLAZE:
¼tspFirst Street® Vanilla Extract
½CFirst Street® Confectioner’s Powdered Sugar
Lemon Juicethe amount will vary depending on how thick or thin you prefer the glaze to be
Instructions
Instructions
In a large sauce pan, heat the almond (or coconut) milk and 3 Tbl of vegan margarine until warm and completely melted. Do this on the lowest temperature possible.
Remove from heat and let cool. It should be lukewarm, if it is too hot it may deactivate the yeast.
Transfer to the bowl of an electric mixer and add the yeast. Then add 1 Tbsp sugar and the salt and stir to combine.
Next add in flour 1/2 cup at a time, incorporating each before proceeding. The dough will be sticky. Continue to add flour until dough becomes smooth and forms a ball. You can also finish this process on a lightly floured surface by hand.
Place the dough into a lightly oiled bowl, coating the entire surface of the dough with the oil and cover with a lint-free towel. Allow to rest in a warm place to rise until doubled in size. This should take about an hour or so.
Toss the diced strawberries with 1 Tbl of sugar and 1 Tbl of cornstarch.
Roll out the dough into a square shape on a lightly floured surface.
Warm the preserves just enough to make it spreadable. Using an offset spatula spread the preserves in an even layer onto the dough, leaving a 1” border all around.
Sprinkle the diced strawberries onto the preserves taking care not to add any of the residual liquid. I used a slotted spoon and drained as I went. We’ll reserve any remaining strawberries and juices for topping later.
Starting at one end, tightly roll up the dough and place seam side down onto a lined baking sheet.
Then with a serrated knife, cut the dough into 2-1/2”-3" rounds. Very lightly brush the pan with vegan margarine or spray with cooking spray. Place round cut side up into desired baking pans and cover with a towel. Set on top of the oven to let rise again for about 20 minutes while you preheat to 350 degrees.
Once risen, brush the tops with melted vegan margarine and sprinkle with the cinnamon topping. Bake for 25-30 minutes or until slightly golden brown and cooked through. Thicker rolls may take a bit longer.
Prepare the lemon glaze by combining confectioner’s sugar, lemon juice and vanilla.
Serve the rolls warm with a drizzle of glaze, the reserved fresh strawberries and their juices. Garnish with whole strawberries and fresh mint.