Blog Post Draft: *This post is sponsored by Edward and Son’s. All opinions are of my own. Thank you for supporting me on brands I value!
These Vegan Strawberry Cinnamon Rolls are the ultimate comforting summer treat to have. They’re similar to a traditional cinnamon roll but made with a strawberry jam filling and cream cheese frosting to make them extra special.
If there’s one treat that I just can’t resist and don’t have often enough, it’s cinnamon rolls. Growing up in an Asian household, my parents do not have or cook American food at home often. As a result, every new treat I have or meal I tried that is not Chinese or Vietnamese, comes from learning from my friends or at school. The first time I had cinnamon rolls was in high school when I went on a field trip with my band. I have seen cinnamon rolls before but always think they are too sweet to have.
However, on that field trip, my classmates and I went early in the morning to a bakery near the hotel we were staying in. When we entered, they rolled out their cinnamon rolls, still warm and newly frosted. Needless to say, all of us bought one. I took my first bite of a cinnamon roll and fell in love instantly. It was so fluffy, warm, comforting and just the perfect amount of sweetness.
Since then, I wanted to make a similar cinnamon roll and here comes these Vegan Strawberry Cinnamon Rolls. They’re fluffy and doughy, loaded with a homemade strawberry jam filling and topped off with a cream cheese frosting for a seasonal twist for the summer. I used Let’s Do Organic Cornstarch and Native Forest’s Organic Unsweetened Simple Coconut Milk from Edward and Son’s in this recipe, a brand I value and have quality ingredients I use often for baking.
If you love cinnamon rolls and strawberries and cream cheese and all the comfort foods, then you are going to love these cinnamon rolls! Have them for breakfast, as a snack and for dessert!
Why You will Love this Recipe
-They’re fun to make and not as difficult as it seems. The only tricky thing is having the patience to wait for them to proof but you can prepare other things for the recipe in the meantime or work on something on your list!
-Not only is this the ultimate comfort dessert to make, but it is made with a seasonal twist with strawberry fillings.
-They’re fluffy and not overly sweet.
How to Make these Vegan Strawberry Cinnamon Rolls
First, combine the warmed milk with the yeast and sugar and allow it to sit until it gets foamy.
In a large bowl, add in the flour. Once the yeast mixture gets foamy, add in the yeast mixture, vegan butter and vanilla extract. Knead until smooth and form into a ball. Cover and let the dough proof for 1-2 hours until doubled in size.
Meanwhile, make the Strawberry Jam. Combine the strawberries with the maple syrup, lemon juice, and cornstarch in a large saucepan or small pot over medium low heat. Allow it to simmer until the mixture thickens, stirring frequently. Pour the jam into a jar or bowl and allow it to cool.
Once the dough is ready, dust a clean surface with some flour. Roll the dough into a rectangular shape. Spread the strawberry jam onto the dough leaving about ½ inch from the edge of the dough. Top with the chopped strawberries.
Roll the dough, starting with the long side, into a log shape. Divide the log into 9 pieces and place into an 8×8 pan. Cover and let it proof for 20-25 minutes.
Finally, preheat the oven to 350 degrees F. Once the rolls doubled in size, bake for 20-25 minutes. Remove from the oven and allow the rolls to cool completely before frosting.
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These Vegan Strawberry Cinnamon Rolls are the ultimate comforting summer treat to have. They’re similar to a traditional cinnamon roll but made with a strawberry jam filling and cream cheese frosting to make them extra special.
Ingredients
Dough
-4 cups all-purpose flour + more for dusting
-1 tbsp active dry yeast
-1 cup full-fat coconut milk (I used Native Forest’s Unsweetened, Simple Coconut Milk from Edward & Son’s)
-⅓ cup organic coconut or cane sugar
-½ cup vegan butter, melted
-1 tsp pure vanilla extract
Filling
-¾ cup homemade strawberry jam (recipe below)
-2 cup fresh strawberries, chopped
Strawberry Jam
-6 cups fresh strawberries, chopped
-½ cup maple syrup
-2 tbsp lemon juice
-1 ½ tbsp cornstarch (I used Let’s Do’s Organic Cornstarch from Edward & Son’s)
Cream Cheese Frosting
-8 oz vegan cream cheese
-½ cup (1 stick) vegan butter, unsalted, softened
-2 cups organic powdered sugar
Instructions
- Combine the warmed milk with the yeast and sugar. Let sit until it gets foamy.
- In a large bowl, add in the flour. Once the yeast mixture gets foamy, add in the yeast mixture, vegan butter and vanilla extract. Knead until smooth and form into a ball.
- Cover and let the dough proof for 1-2 hours until doubled in size.
- Make the Strawberry Jam. Combine the strawberries with the maple syrup, lemon juice, and cornstarch in a large saucepan or small pot over medium-low heat. Allow it to simmer until the mixture thickens, stirring frequently. Pour the jam into a jar or bowl and allow it to cool.
- Once the dough is ready, dust a clean surface with some flour. Roll the dough into a rectangular shape. Spread the strawberry jam onto the dough leaving about ½ inch from the edge of the dough. Top with the chopped strawberries.
Roll the dough, starting with the long side, into a log shape.
Divide the log into 9 pieces and place into an 8×8 pan. Cover and let it proof for 20-25 minutes.
Preheat the oven to 350 degrees F. Once the rolls doubled in size, bake for 20-25 minutes. Remove from the oven and allow the rolls to cool completely before frosting.
To make the frosting, add the cream cheese and vegan butter into a large bowl. Whisk them together using a hand mixer. Slowly add in the powdered sugar. Whisk until smooth.
When the cinnamon rolls cool, top with frosting. Serve and enjoy!
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