Strawberry Orange Fluffy Vegan Rolls (One-Hour)
These one-hour Strawberry Orange Fluffy Vegan Rolls are easy and quick to make. Super fluffy and golden yeasted dough filled with orange curd, fresh strawberries all spread with a healthier cream cheese glaze.
If you love all things cinnamon rolls and want something perfect for Spring an something that only takes one hour, then these rolls are for you. They are just as fluffy as rolls that would take 2-3 hours and are the perfect combination of nostalgic, comforting yet fresh and fruity. Inspired by my popular One-Hour Chocolate Cinnamon Rolls, these use a similar method of a quick proof and rise to keep the recipe within the 60-minute timeframe. Let’s get baking.
Why will I love these rolls?
These rolls are:
- Fruity, fresh and zingy
- Comforting, nostalgic and delicious
- Puffy, fluffy and golden
- Soft, supple and sticky
- Easy and quick to make in 60 minutes
- Great for spring, summer and special occasions
- Healthier, lower sugar and more wholesome
- Naturally vegan and nut-free
- Egg-free, soya-free and easily refined-sugar-free
If you already love the sound of these Strawberry Orange Fluffy Vegan Rolls then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The dough is made of:
- Plant-based milk: you can use any dairy-free milk you like. I usually choose unsweetened almond, oat or soya but coconut (from the carton) is also good.
- Vegan butter: to add richness to the dough. This is the block of butter, or you can use margarine spread but I do not suggest swapping for coconut oil.
- Olive oil: to equal out the butter, I like to add some good quality, heart-healthy olive oil to make the dough soft and supple.
- Caster or coconut/maple sugar: to keep this recipe free of refined sugars, use coconut or maple sugar. Otherwise, regular or golden caster sugar is great.
- Fast action yeast: make sure this is active yeast and that it is in date to make sure the buns rise.
- Plain flour: to keep these buns super light and fluffy. I did try these with a gluten-free bread flour mix, but they didn’t work out, so watch this space for a GF option. For now, use my no-yeast buns to make gluten-free bakes and pastries.
- Salt: for flavour and to help the yeast.
As for the filling and glaze:
- Vegan orange curd: watch this space for my homemade recipe, I just need to film and photograph the recipe asap but you can use my Easy Vegan Lemon Curd recipe and swap the lemons and lemon zest for oranges.
- Strawberries: use fresh strawberries for the best filling and chop them small so that each roll has a few bites of berries.
- Vegan cream cheese: use a natural, spreadable cream cheese like Nush or I also love Julienne Bruno in the UK.
- Vegan vanilla protein powder: I also use Macromike protein powder as the quality is the best. You can save with my code AMB-AMY off everything (even sale items).
How do I make them?
These are a breeze to make in a few steps:
- Warm together the milk, butter and oil: till lukewarm.
- Whisk in the sugar and sprinkle over the yeast: allow it to bloom for 5 minutes (you’ll be able to smell it).
- Add in the flour and salt: and bring to a dough.
- Knead by hand for 1 to 2 minutes: until soft and supple.
- Place in a greased bowl: and cover for 20 minutes. Leave somewhere warm to rise.
- Roll out the dough to a rectangle: the size does not matter too much.
- Spread over the orange curd and the strawberries: evenly to cover the surface, leaving a small gap around the edge.
- Roll up the dough to form a log: trim the edges and cut or use some cotton to divide into 6 large or 9 smaller rolls.
- Nestle the rolls into an ovenproof dish: and brush with some oil or milk.
- Bake for 25 to 30 minutes until golden: and risen.
- Whisk together all the glaze ingredients: and spread over the buns while warm or once fully cooled.
Are these gluten-free and nut-free?
Sadly these are not gluten-free (check out my no-yeast buns for gluten-free options) but these are nut-free. Just check that your milk, butter and other ingredients do not contain nuts.
How long will they last?
These are best eaten the same day but will keep for 1-2 days in a sealed container in the fridge. You can also freeze them for 1 month, wrapped well, and allow to defrost before eating.
What else can I bake?
If you are looking for more buns and pastries, how about my:
- One Hour Vegan Chocolate Cinnamon Rolls
- Chocolate Hazelnut Cinnamon Rolls
- Apple Pecan Cinnamon Rolls
- Vegan Chocolate Cinnamon Star Bread
- Strawberry No-Yeast Swirl Buns
Strawberry Orange Fluffy Vegan Rolls (One-Hour)
These one-hour Strawberry Orange Fluffy Vegan Rolls are easy and quick to make. Super fluffy and golden yeasted dough filled with orange curd, fresh strawberries all spread with a healthier cream cheese glaze.
Ingredients
For the Dough:
- 240ml plant-based milk
- 2 tbsp (30g) vegan butter, cubed
- 2 tbsp light olive oil
- 3 tbsp golden caster or maple sugar
- 2 ¼ tsp fast action yeast (7g, one sachet)
- 350g plain flour, plus extra
- A pinch of salt
For the Filling:
- 4-6 tbsp vegan orange curd
- 150g fresh strawberries, chopped small
- 1 tsp plant-based milk or olive oil
For the Glaze:
- 75g vegan cream cheese
- 1 tbsp vegan orange curd
- 10g vegan vanilla protein powder
- 1 tbsp plant-based milk
- Extra strawberries and orange zest, to decorate
Instructions
- To make the wet mix for the dough: mix the milk, butter and oil together and warm in the microwave or on the hob until the butter just melts. Check that the temperature is lukewarm (allow to stand for 5 minutes, if needed to cool down) and whisk in the sugar. Sprinkle over the yeast and allow it to bloom for 5 minutes.
- To make the dough: in a large mixing bowl, stir together the flour and salt. Pour in the yeast-milk mix and stir with a spoon to a sticky but uniform dough. Tip the dough out onto a floured work surface and gently knead for 1-2 minutes, to form a small ball of dough. Place in a greased bowl, cover loosely and leave somewhere warm for 20 minutes to rise.
- Meanwhile, grease an ovenproof dish and preheat the oven to 160Fan/180ºC.
- To make the rolls: lightly flour a work surface. Gently punch down the dough (it will have risen slightly but not doubled) and transfer to the floured surface. Roll out to an even rectangle (mine was 30 x 34cm).
- For the filling: spread the curd all over the dough, leaving a small border around the edge. Sprinkle over the strawberries in an even layer. Now use the long edge to carefully roll up the rolls and seal the edge. Trim off the ends and use a sharp knife or piece of cotton to divide the log into rolls (either 6 large ones, as pictured here, or 9 smaller rolls, depending on the size of your dish).
- To bake the rolls: transfer the rolls into the dish, so they just touch. Brush with the oil or milk and place in the middle of the oven for 25-30 minutes (you can cover them for the final 5 minutes with tinfoil if they are turning too dark). They will be fluffy, golden and well-risen.
- Allow to cool for 10 minutes in the dish, or cool fully.
- Make the glaze: whisk together all the ingredients till smooth and spread over the cooling rolls. Decorate with extra strawberries and orange zest, if desired.
- To enjoy: eat straight away or keep in a sealed container in the fridge for 1-2 days, although best eaten on the same day. You can freeze the rolls for 1 month and allow to defrost at room temperature.
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Stay in touch
I look forward to hearing what you think of these Strawberry Orange Fluffy Vegan Rolls so please let me know in the comments below. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With orange strawberry buns of love x
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