[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Organic All-Purpose Flour for this recipe.]
I mean…what a stunner, right?
I could stare at those swirly twirly whirls all day long.
So, wanna know a secret? This is the best sweet roll I’ve ever had.
By far.
I’ll never forget the time I tried to make Mark cinnamon rolls for his birthday. I found a recipe, I spent hours making the things, and they ended up…like cardboard.
Never again, my friend. We are now equipped to make soft, pillowy, can’t-sink-your-teeth-into-them-quick-enough sweet rolls any time.
And this strawberry lemon version? They’re ready to be your spring and summer sidekick.
Let’s start with the dough! It’s a simple dough that requires basically zero effort from you.
Just mix your favorite plant milk, sugar, vegan butter, and active dry yeast in a bowl. Let the yeast bloom, then add flour and salt.
I know flour has been a little hard to come by these days, so you better believe I did a full-on happy dance when I found a bag of Bob’s Red Mill’s Organic All-Purpose Flour hiding in my pantry a few weeks ago. I’ve been baking my way through it in a very aggressive and delicious way, and man. It has made this weird, stressful, anxiety-inducing time so much more enjoyable. Thank you, Bob!
As for the filling for these sweet rolls, we’re just filling it with strawberry preserves. Now, listen to Alexa: things are going to get a little messy. You’re putting a sploogy strawberry jam situation onto a soft and pillowy dough. Just…commit as you’re rolling up the dough. It’s going to be delicious, even if things get a little goopy.
And of course, you could choose any kind of fruit preserves here (I think blueberry would be amazing!), but I’m totally digging the strawberry lemonade vibes here.
Speaking of…the lemon! It’s all in the glaze. Powdered sugar, a wee bit of vegan butter, lemon zest, lemon juice, and some plant milk. Mix until smooth, and add a lil pinch of turmeric or two for color if you fancy.
Yes, these sweet rolls need to raise, and yes, they’re a little high-maintenance. But man. If this isn’t the perfect time to bring out all the stops, I don’t know when it would be.
While I love these rolls, Mark really loves them. I can’t wait to make them for us during long, lazy weekends all spring and summer long!
PrintVegan Strawberry Lemon Sweet Rolls
These Vegan Strawberry Lemon Sweet Rolls are soft, pillowy, and simple to make! You’ll love having this recipe in your back pocket for your lazy Sundays and spring and summer holidays!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 rolls
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
DOUGH:
1 cup almond milk, heated to 105-110 degrees F.
1/4 cup vegan butter, melted
2 Tbsp. sugar
1/2 pack active dry yeast (1 tsp. + 1/8 tsp.)
2 and 1/2 cup Bob’s Red Mill Organic All-Purpose Flour + more for kneading
pinch salt
FILLING:
3/4 cup strawberry preserves
GLAZE:
1 cup powdered sugar
zest of one lemon
1 Tbsp. lemon juice
1 Tbsp. almond milk
1/2 Tbsp. melted vegan butter
splash vanilla extract
pinch turmeric (optional, for color)
Instructions
- Add your warm almond milk, melted vegan butter, and sugar to a large bowl. Mix to combine, then sprinkle your active dry yeast on top and mix.
- Once the yeast blooms, about 3-5 minutes, add your flour and salt, and mix well to combine. Cover with a towel, and allow the dough to rise for an hour.
- After one hour, dust your work area with flour. Sprinkle a bit of flour around the sides of the bowl to help you scrape the dough from the sides of the bowl and onto your floured surface. Butter the sides and bottom of a springform pan (if you don’t have a springform, a regular pan will do!).
- Knead 5-6 times, or until the dough comes together, then roll into a rectangle, about 1/2-inch in thickness (10″ x 12″-ish), with the long edge facing you.
- Spread the dough with strawberry preserves, leaving 1-inch of the long edge across from you clear.
- Roll your dough from the long edge into a spiral, using your fingers to keep the jam in the roll. Cut off the edges with a sharp (serrated if you have it) knife, and then cut into 8 equal rolls.
- Place your rolls into your prepared pan. Cover with a towel and rest for 30 minutes, and start preheating your oven to 350 degrees F.
- Remove the towel and bake your rolls for 25-30 minutes, or until golden on top.
- Meanwhile, make your glaze by whisking all of your ingredients together until smooth.
- Allow the rolls to cool for 5-10 minutes, then pour the glaze on top. Eat warm!
Notes
Dough slightly adapted from Tasty.
Love that you used almond milk in these because it’s all we ever have at home. They will be on the baking list this weekend. Thanks.
So glad! Hope you loved them <3
I am sticking to a gluten free diet due to my gastroparesis so I was wondering if I could substitute the flour for almond flour and gluten free flour? What is vegan butter can I use coconut or regular butter for this to work. I think the GF flour already has X. gum in it so due I still need to put more in for the almond flour ? Thanks , the recipe looks healthier than most.
I’d substitute 1:1 gluten free flour (I like Bob’s Red Mill) only. Regular butter can be used if you don’t want to use vegan butter!
Can you sub GF cup for cup ?
I think so! I’d recommend Bob’s Red Mill.
What’s the best way to store leftovers and how long?
To be safe, store in the fridge and heat up in the oven when re-serving!