Vegan Strawberry Cinnamon Rolls with Vegan Cream Cheese Frosting

Vegan Strawberry Cinnamon Rolls with Vegan Cream Cheese Frosting

  • Author: Helen Au
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 9
  • Category: Sweets
  • Method: Baking
  • Cuisine: American


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.


-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

-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


  1. Combine the warmed milk with the yeast and sugar. Let sit until it gets foamy.
  2. 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.
  3. Cover and let the dough proof for 1-2 hours until doubled in size.
  4. 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.
  5. 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!