Strawberry Cinnamon Rolls with Vanilla Glaze (Vegan)

Dough

1. In bowl of stand mixer, combine yeast and sugar; slowly pour in warm water while stirring frequently. Allow mixture to sit 10 minutes for yeast to activate.
2. In saucepan over medium heat, melt butter and add milk, stirring frequently as mixture heats. (Note: Be sure mixture does not boil or get too hot. Once butter has melted, remove immediately and let cool until warm.)
3. Once cooled, add milk-butter mixture to yeast-sugar mixture and mix until well combined. Mix in vanilla and strawberry preserves (if desired for sweeter dough).
4. In separate bowl, whisk together flour, brown sugar, cinnamon and salt. Add to wet ingredients and mix on low-speed until well combined, about 1-2 minutes.
5. Change mixer head to kneading accessory and knead dough for 5-10 minutes on high-speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. (Note: If dough is too sticky, add 1 Tbsp. flour at a time until desired texture is achieved.)
6. Lightly grease large bowl with small amount of coconut or olive oil and place dough ball in bowl; roll ball to coat with oil. Cover with plastic wrap and let sit 1 hour, allowing dough to rise and double in size.

Filling, rolling & baking

1. Preheat oven to 375 degrees F.
2. In saucepan or bowl in microwave, melt butter and set aside.
3. In bowl, combine cinnamon and brown sugar and set aside.
4. In another bowl, mix together strawberry jam/preserves and lemon juice until smooth.
5. Flour flat surface. Use rolling pin to flatten dough to approximately 9”x14” rectangle, trimming edges if needed. (Note: Do not roll dough too thin.)
6. Generously brush melted butter over top of dough and spoon on cinnamon-sugar mixture. Use pastry brush to sweep sugar mixture evenly across dough.
7. Tightly roll dough long-ways and, using a pastry cutter, cut rolled dough into 1-½-inch-thick pieces.
8. In large baking dish lined with parchment paper, arrange rolls.
9. Using spoon, tuck 1 Tbsp. or so of strawberry jam/preserves in center of each roll.
10. Place plastic wrap over baking dish and let rise for 20 minutes.
11. Brush tops of risen rolls with melted butter.
12. Bake 35-40 minutes. Allow to cool completely before glazing.

Glaze

1. In bowl of stand mixer, beat butter on medium-high speed until fluffy and smooth. Mix in powdered sugar, vanilla extract and almond milk (1 Tbsp. at a time) until mixture reaches spreadable consistency. (Note: Add more milk, 1 Tbsp. at a time, to thin glaze or more powdered sugar to thicken).
2. Using rubber spatula, spread glaze evenly on rolls; top with fresh strawberries.

Recipe note: Store baked rolls sealed or tightly wrapped at room temperature for up to three days, refrigerated up to one week, or frozen for up to two months.