Description

These Fluffy Strawberry Cinnamon Rolls are a delightful twist on the classic breakfast treat, filled with fresh strawberries and a warm cinnamon-sugar mixture. Made with a soft yeast dough and topped with a sweet vanilla glaze, they are perfect for a weekend brunch or special occasion. This recipe uses dairy-free ingredients like almond milk and vegan butter, making it suitable for vegan diets while still delivering rich, comforting flavors and a tender, fluffy texture.

Ingredients

Scale

Dough

2 1/4 tsp active dry yeast
1 cup warm almond milk (or any milk of choice)
1/4 cup melted coconut oil (or vegetable oil)
3 tbsp maple syrup or sugar
1/2 tsp salt
3 cups all-purpose flour (or gluten-free 1:1 blend)

Filling

1 cup finely chopped fresh or frozen strawberries
1/3 cup coconut sugar or brown sugar
2 tsp ground cinnamon
2 tbsp softened vegan butter or coconut oil

Glaze

1/2 cup powdered sugar
1–2 tbsp milk of choice
1/4 tsp vanilla extract

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Instructions

Activate Yeast: In a large bowl, combine the warm almond milk, maple syrup, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active and ready.
Make Dough: Add melted coconut oil, salt, and 2 1/2 cups of flour to the yeast mixture. Stir well to begin forming the dough. Gradually incorporate the remaining flour until the dough is soft but not sticky.
Knead Dough: Transfer the dough to a floured surface and knead for 5 to 8 minutes until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook for kneading. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
Prepare Filling: In a small bowl, mix the finely chopped strawberries, coconut sugar, and ground cinnamon until evenly combined to create the sweet cinnamon-strawberry filling.
Shape Rolls: Roll the risen dough into a 1/4-inch thick rectangle on a lightly floured surface. Spread the softened vegan butter evenly over the dough, then sprinkle the strawberry-cinnamon filling evenly on top.
Roll and Cut: Starting from the long edge, roll the dough tightly into a log. Slice the log into 9 to 12 evenly sized rolls, depending on the desired portion size.
Second Rise: Place the rolls into a greased baking dish, ensuring they have some space but are close together. Cover with a clean towel and let the rolls rise again for 30 minutes until slightly puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they are golden brown on top and cooked through.
Make Glaze: While the rolls bake, whisk together the powdered sugar, 1 to 2 tablespoons of milk of choice, and vanilla extract in a small bowl until smooth.
Serve: Once the rolls are out of the oven and still warm, drizzle the glaze generously over the top. Serve immediately and enjoy the soft, fruity cinnamon goodness.

Notes

You can substitute fresh strawberries with frozen ones; just be sure to thaw and drain any excess liquid before using.
For a vegan option, ensure the milk and butter substitutes are plant-based as stated.
If you prefer a less sweet roll, reduce the sugar in the filling or glaze to taste.
To make gluten-free rolls, use a 1:1 gluten-free flour blend, but note that texture may vary slightly.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat gently before serving.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American