Chocolate Strawberry Cinnamon Buns (Vegan)
These fluffy, soft and delicious Chocolate Strawberry Cinnamon Buns are naturally egg-free and vegan, filled with homemade strawberry compote and lots of chocolatey fudge sauce. They are the perfect summery bake.
I love cinnamon rolls and this time of year, nothing beats a good strawberry, so I wanted to combine a few of my favourite things into one bake. These rolls are so soft and plus, made without egg and in just one hour (including proofing time) and they are so irresistible. They combine chocolatey, strawberries and cinnamon with a soft yeasted dough all rolled up and baked as individual buns or muffins and are perfect with some extra chocolate sauce on top.
Why will I love these buns?
These buns are so delicious:
- Pillowy soft, plush and supple
- Oozing with chocolate sauce
- Sticky sweet with homemade strawberry compote
- Laced with cinnamon in every bite
- Packed with summery flavours
- Naturally egg-free, dairy-free and vegan
- Nut-free and soya-free
- Easy to make in a few steps
- Ready in one hour
- No long proofing time
- Ideal for a Sunday bake
- Perfect to share with loved ones
- Great for brunch at the weekends
- Delicious with tea in the afternoons
- With minimal added sugars
- Only with a few ingredients you probably already have
- Chocolate + strawberry + cinnamon
If you already love the sound of these buns, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the strawberry compote:
Make this ahead of time so it can cool down.
- Fresh strawberries: in the summertime, nothing beats fresh strawberries. Or, if they are out of season, use frozen ones just allow more time for them to thaw and bubble until sticky.
- Maple syrup: this allows the compote to be stickier and less wet. You can use agave syrup or honey, too.
- Lemon juice: for some tang.
- Vanilla extract: for flavour.
And to make the dough:
- Plant-based milk: you can use your preferred milk like oat, almond, soya or coconut.
- Evaporated oat milk: this adds more creaminess to the dough and makes it really soft. I use the Natures Charm evaporated oat milk, and their coconut one is really lovely too. Or, use more plant-based milk above.
- Vegan butter: for that buttery rich dough.
- Olive oil: this balances out the butter, creating a really soft dough.
- Coconut sugar: to lightly sweeten the dough and provide food for the yeast to ruse.
- Fast action yeast: for the rise (check it is in date!).
- Plain flour: to make the dough really supple and soft.
- Vanilla bean powder: this adds an intense vanilla favour, or use vanilla extract.
- Salt: for flavouring.
Finally for the filling:
- Chocolate fudge sauce: I use the Natures Charm chocolate fudge coconut sauce which is so delicious. You can use other brands, too, or try vegan Nutella or chocolate spread.
- Cinnamon: to add the classic cinnamon roll flavour.
Are these gluten-free and nut-free?
These are not gluten-free and I do not recommend trying them with GF flour (have a look at my non-yeasted dough recipes which can be made with gluten-free flour). These are naturally nut-free but please check your milk, butter and chocolate sauce/spread for nuts.
How do I make them?
These are ready in a few steps:
- Warm the milk, butter and oil in a saucepan: until lukewarm.
- Add in the sugar and yeast: and leave for 5 minutes to bloom.
- Combine the flour, vanilla,, and salt and stir.
- Pour in the milky yeast mix and bring to a shaggy dough: and then knead for 1-2 minutes on a floured worktop.
- Place in a lightly greased bowl and leave somewhere warm: for 20 minutes.
- Roll out and cover with chocolate sauce, strawberries and cinnamon: and trim the ends.
- Slice in 7 or 8 strips: and roll each one up like a cinnamon roll.
- Place each one in a greased muffin hole: and bake for 20 minutes or until well-risen and golden all over.
- Allow to cool or enjoy warm: with more chocolate and strawberries.
How long will they last?
These are best eaten on the same day but you can keep them in a sealed container for 1 day.
What other recipes can I try?
For more buns and rolls:
- Cinnamon Roll Muffins
- Chocolate Raspberry Fluffy Rolls
- Key Lime Pie Fluffy Rolls
- Orange Cardamom Pistachio Cinnamon Rolls
- Peaches and Cream Cinnamon Rolls
Chocolate Strawberry Cinnamon Buns (Vegan)
These fluffy, soft and delicious Chocolate Strawberry Cinnamon Buns are naturally egg-free and vegan, filled with homemade strawberry compote and lots of chocolatey fudge sauce. They are the perfect summery bake.
Ingredients
For the Strawberry Compote:
- 240g fresh strawberries
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- ½ tsp vanilla extract
For the Dough:
- 120ml Natures Charm Evaporated Oat Milk
- 120ml dairy-free milk
- 30g vegan butter, cubed
- 30ml olive oil
- 2 tbsp coconut sugar
- 2 ¼ tsp (7g, or 1 sachet) fast-action yeast
- 360g plain flour, plus extra
- ¼ tsp vanilla bean powder, optional
- Oil, for greasing
- A pinch of salt
For the Filling:
- 100g strawberry compote (as above)
- 3-4 tbsp Natures Charm Coconut Chocolate Fudge Sauce
- 1 tbsp cinnamon
To serve:
- Extra chocolate sauce, fresh strawberries
Instructions
- Start by making the strawberry compote. Trim the strawberries and chop into small pieces. Add to a saucepan with the maple syrup and lemon juice and bring to a bubble. Heat over a medium simmer for 10 minutes, smashing down with a fork until they are sticky and juicy. Stir through the vanilla and then remove from the heat. Place in a heatproof bowl and allow to cool. Place in the fridge in a sealed container for up to 1 week.
- For the dough, add the evaporated milk, plant-based milk, butter and olive oil to a saucepan and gently warm together until the buttle just melts and the mix is lukewarm. Pour into a heatproof bowl and stir in the sugar. Sprinkle over the yeast and leave for 5 minutes to bloom.
- Meanwhile, add the flour, vanilla powder and salt to a large bowl and stir.
- Once the yeast has bloomed (it will smell bread-like), mix well and pour into the flour. Stir together with a spoon to a shaggy dough then tip out onto a floured surface. Knead with your hands for 1-2 minutes to reach a smooth ball of dough.
- Place the dough in a lightly greased bowl, cover with a cloth and leave somewhere warm to rise for 25 minutes.
- Meanwhile preheat the oven to 160Fan/180ºC and lightly grease 7-8 muffin holes in a tin.
- Once the dough has risen, tip it out onto a lightly floured surface and roll out to 1/2-cm thickness (approximately 30x32-cm rectangle.)
- Spread the chocolate fudge sauce over the dough and then spread over the strawberry compote. Sprinkle on the cinnamon, leaving a small gap around the edges.
- Slice the dough in 7-8 strips (about 4-cm thickness) and then roll each strip of dough up into a cinnamon roll shape. Place each roll into a muffin hole.
- Place in the oven and bake for 20 minutes, until golden, well-risen and springy to touch.
- Allow to cool for 10 minutes and then carefully remove from the tray.
- Enjoy warm or allow to cool fully and best spread with some more chocolatey sauce and fresh strawberries.
- Eat these on the same day or keep in a sealed container for 1 day.
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Stay in touch
I look forward to hearing what you think of these Chocolate Strawberry Cinnamon Buns so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With buns of love x
p.s. this recipe was first made with Natures Charm but this blog post is not sponsored and all opinions are my own.
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