Baked Goods Coconut Milk Cornstarch Desserts

Vegan Strawberry Cinnamon Rolls

Vegan Strawberry Cinnamon Rolls
Delicious strawberry filled cinnamon rolls made with Native Forest Organic Simple Coconut Milk and Let’s Do Organic Cornstarch by @astepfullofyou
These rolls are similar to a traditional cinnamon roll but made with a strawberry jam filling and cream cheese frosting to make them extra special.
These Vegan Strawberry Cinnamon Rolls are the ultimate comforting summer treat to have.
Bet you can’t turn out cream cheese frosting, let’s get started!
Ingredients
Dough
  • 4 cups all-purpose flour + more for dusting
  • 1 tbsp active dry yeast
  • 1 cup Native Forest Organic Simple Coconut Milk
  • 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
Cream Cheese Frosting
  • 8 oz vegan cream cheese
  • ½ cup (1 stick) vegan butter, unsalted, softened
  • 2 cups organic powdered sugar
Instructions
  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!

No Comments

Leave a Reply