Strawberry Cinnamon Rolls with Vanilla Glaze (Vegan)

Shanika Graham-White


Let’s have brunch on a late summer Sunday. And let’s serve these. These strawberry cinnamon rolls are moist, sweet and sticky, but made with organic and dairy-free ingredients. Life is sweeter with tendrils of cinnamon, brown sugar and vanilla curling through the kitchen. And when you take that first bite, the fluffy dough gives way to generous amounts of strawberry tucked in the spirals, dancing with a velvety vanilla glaze. The warmth of the cinnamon and brown sugar tempers the tart-sweetness of the fresh strawberries, or do the strawberries enliven the laziness of the brown sugar? It doesn’t matter. Sink your teeth into another bite and ponder.

Strawberry Dairy Free Cinnamon Rolls in White Baking Dish with Wooden Serving Spatula |

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Strawberry Cinnamon Rolls with Vanilla Glaze (Vegan)

Prep Time 20 minutes
Cook Time 40 minutes
Rise time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Servings 12
Calories 532 kcal
Author Shanika Graham-White





  • 4 cups organic powdered sugar sifted
  • 2 Tbsp. organic vegan butter softened to room temperature
  • ½ tsp. organic vanilla extract
  • 2-3 Tbsp. organic almond milk


  • Fresh organic strawberries sliced



  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.


  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.

Recipe Notes

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Nutrition Facts
Strawberry Cinnamon Rolls with Vanilla Glaze (Vegan)
Amount Per Serving
Calories 532 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Trans Fat 1g
Sodium 188mg8%
Potassium 98mg3%
Carbohydrates 107g36%
Fiber 2g8%
Sugar 63g70%
Protein 6g12%
Vitamin A 5IU0%
Vitamin C 1mg1%
Calcium 72mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Shanika Graham-White

Food Blogger + Recipe Developer, Shanika, is part kitchen ‘ninja’ and connoisseur of interior decorating (hence her passion for beautifully staged food photos). She is a self-taught cook | baker, who has also partnered with top brands (Navitas Organics, SunButter, So Delicious Dairy-Free, Organic Valley, + more) to be the source for comfort food and sweets, with a healthy twist. She desires to help others turn the ‘little’ that they have into something magical---great food! On her blog, Orchids + Sweet Tea, you will find dairy-free, gluten-free, and vegan versions of your old + new favorites!