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Soft Vegan Berry Rolls

Featured in Irresistible Desserts & Treats.

These rolls turn a classic favorite into a fruity celebration. Naturally soft with a pink hue, they're packed with a mix of strawberries and raspberries. A creamy, vanilla frosting tops them off for a sweet and tangy break. While they need some patience with their rising time, the gooey goodness makes them worth it. Ideal for occasions like Mother’s Day or Valentine’s Day, these are proof that plant-based can shine.
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Un'immagine di una donna con i capelli raccolti in una borsa.
Updated on Mon, 24 Mar 2025 23:18:16 GMT
Fluffy vegan strawberry rolls Pin it
Fluffy vegan strawberry rolls | kyliecook.com

These dreamy berry swirls add some magic to breakfast time - pillowy, airy coils of fruit-packed dough with smooth dairy-free topping. I've tried tons of natural tints and fruit mixes before landing on these perfect pastel spirals that taste just as good as they appear. They're perfect for Valentine's morning, but truthfully, they turn any ordinary day into something wonderful.

When I brought these out last Valentine's morning, my little girl couldn't stop smiling at the pink breakfast surprise. And you know what? Making them feels just as fun as eating them.

Key Components

  • Vegan Stick Butter: Go for the solid brick type instead of tubs for better dough structure
  • Non-Dairy Milk: Oat milk gives the richest results, though any plant option works fine
  • Whole Berries: Mix strawberries with raspberries for the right sweet-tart balance
  • Plant-Based Cream Cheese: Creates a lush, slightly tangy topping that balances the sweet filling wonderfully
Fluffy plant-based berry rolls, stuffed with fresh fruit and topped with sweet icing Pin it
Fluffy plant-based berry rolls, stuffed with fresh fruit and topped with sweet icing | kyliecook.com

Step-by-Step Guide

Making Your Base:
Gently heat plant milk until slightly warm. Sprinkle yeast on top and wait for bubbles. Stir in melted vegan butter and pink coloring agent. Add flour bit by bit until soft dough appears. Work it until smooth and stretchy.
Mixing Fruit Filling:
Cook raspberries with water until soft. Add cornstarch to make thick sauce. Mix in strawberry preserves for extra sweetness. Add chopped fresh strawberries. Cool completely before using.
Putting It Together:
Flatten dough into big rectangle. Spread berry mix all the way to edges. Roll tightly from long edge. Cut with dental floss for clean slices. Place in greased dish. Let puff up until rolls touch.

I first tried making these for my vegan buddy's birthday party. After several berry-stained kitchen experiments, they turned out even tastier than regular cinnamon buns.

Warmth Is Key

Your liquid should feel like a nice warm bath - not scalding. Too hot and your yeast dies; too cold and nothing happens.

Getting That Pink Look

Food coloring works great, but I've fallen in love with using beet powder for color. It won't change the taste but gives that lovely rosy glow.

Prep Them Early

You can get everything ready the evening before - just wrap them up and stick them in the fridge after shaping, then let them warm up before baking.

Topping Tricks

Your dairy-free cheese topping should spread nicely but still keep its shape without running off.

I still get excited whenever I whip up these rolls. Watching everything come together - the dough turning pink, the fruit filling bubbling away - feels almost as good as taking that first bite. They really show that plant-based treats can be just as rich and satisfying as the traditional stuff.

Scrumptious plant-based rolls filled with juicy strawberries and ideal for morning meals. Pin it
Scrumptious plant-based rolls filled with juicy strawberries and ideal for morning meals. | kyliecook.com

Frequently Asked Questions

→ What kind of dairy-free butter works here?
Go for a rich butter like Flora Plant, Naturli Vegan Block, or Violife VioBlock. Avoid margarine as it’s too soft for the glaze.
→ How long will the rolls last?
Keep them sealed and chilled in the fridge for no more than 2 days, but they taste much better fresh.
→ Can I pick any vegan cream cheese?
Sure! Just ensure it’s thick and smooth. Violife Cream Original or store brands are great choices.
→ Why does the yeast have to be warm?
Warmth gets the yeast going, but keep it from getting hot. High temps can kill it.
→ Is it possible to prep ahead?
The filling can be made and stored in the fridge until you’re ready to use it.

Vegan Sweet Strawberry Rolls

Soft and fluffy dairy-free rolls with fruity filling made of fresh strawberries and raspberries, smothered in a sweet vanilla glaze for a perfect morning treat.

Prep Time
160 Minutes
Cook Time
30 Minutes
Total Time
190 Minutes
By: Kylie

Category: Sweet Endings

Difficulty: Difficult

Cuisine: American

Yield: 9 Servings (9-10 rolls)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Dough

01 400ml plant-based milk, at room temperature
02 115g plant-based butter
03 7g packet of active dry yeast
04 Pink coloring gel
05 50g granulated sugar
06 480g all-purpose flour, with extra for dusting

→ Filling

07 50g granulated sugar
08 1 tablespoon water
09 100g raspberries, fresh or frozen
10 2 tablespoons cornstarch
11 50g strawberries, freshly chopped
12 130g strawberry or raspberry jelly

→ Cream Cheese Frosting

13 40g plant-based cream cheese
14 1 teaspoon vanilla essence
15 60g plant-based butter
16 150g powdered sugar
17 Splash of plant-based milk if required

→ Decoration

18 Fresh strawberries for topping
19 2 tablespoons freeze-dried strawberries or raspberries

Instructions

Step 01

Heat the butter gently in a small pan to melt it. Mix it with the milk (room temp), sugar, and yeast in a bowl. Stir everything together, cover, and leave in a cozy spot for about 10 minutes until bubbly.

Step 02

In a mixing bowl, sift the flour and add the foamy yeast mixture along with the pink coloring. Knead it until you’ve got a soft, stretchy ball. Grease a bowl, pop the dough in, cover, and let it sit for 1–2 hours to rise to double its size.

Step 03

In a pot, cook raspberries, sugar, cornstarch, jelly, and water over medium heat. Stir for 5–8 minutes until it thickens up. Once done, set it aside to cool completely before using.

Step 04

Flatten the dough into a rectangle (16x24 inches). Spread the raspberry filling and sprinkle the strawberries on top, keeping a 1-inch border clear. Roll it up from the longer side, slice it into 9–10 pieces, and set them in a greased baking tin (11x9 inches). Allow another 40–60 minutes for rising.

Step 05

Brush the tops with plant-based milk and bake at 180°C (fan) for 25–30 minutes until a nice golden color shows up. Cool completely before adding any topping.

Step 06

Beat plant butter and cream cheese together until smooth. Gradually mix in powdered sugar and vanilla, adjusting with a splash of milk if needed. Spread all over the cooled rolls, then sprinkle with the dried and fresh berries for finishing touches.

Notes

  1. Keep leftovers in an airtight container in the fridge for 2 days max. They’re best enjoyed fresh!
  2. Good vegan butter options include Naturli Vegan Block, Flora Plant Butter, or Violife VioBlock.
  3. Try using soft vegan cream cheese like Violife Cream Original for this!

Tools You'll Need

  • Optional: Dough hook with a stand mixer
  • 16x24 inch rolling surface needed
  • Baking dish sized 11x9 inches
  • Medium saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Made with gluten-containing flour

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~