Ingredients
Method
- Gently warm oat milk to about 110°F, whisk in maple syrup and active dry yeast, and let sit for 10 minutes until frothy.
- In a large bowl, combine flour, melted vegan butter, and yeast mixture. Stir to form a shaggy dough, then knead on a floured surface for 8-10 minutes until smooth.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 90 minutes until doubled in size.
- Chop strawberries and simmer in a saucepan with coconut sugar and lemon juice. Whisk in cornstarch and cook until thickened, then cool completely.
- Punch down the risen dough, roll out to a 12x18 inch rectangle, spread vegan butter, and evenly distribute strawberry compote and cinnamon.
- Roll the dough tightly from the long edge and cut into 12 even pieces using dental floss or a knife.
- Place rolls in a greased baking dish, cover, and let rise for another 45 minutes until puffy.
- Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
- Whisk organic powdered sugar with oat milk and vanilla, glaze the warm rolls, and enjoy.
Notes
For best results, ensure plant milk and vegan butter are at room temperature. Use a thermometer for milk temperature to avoid killing the yeast.