Strawberry Sweet Rolls with Dark Chocolate Drizzle
Yields: 12 rolls
These rolls are soft, tender, and filled with lots of juicy berries. The rich drizzle on top is the perfect complement! Store any leftovers in an airtight container in the refrigerator for up to three days.
  • for the rolls
  • ½ c (120mL) warm Silk® Unsweetened Cashewmilk (100-110°F)
  • 6 tbsp (90mL) agave
  • 1 tsp (4g) coconut oil, melted
  • 1 tsp (5mL) vanilla extract
  • ¼ tsp (2g) salt
  • 2 ¼ tsp (one ¼ oz envelope) yeast
  • 2 ¼ – 3 ½ c (270-420g) whole wheat flour
  • 2 ½ c (210g) frozen unsweetened strawberries, thawed slightly (just enough to slice)
  • 1 tbsp cornstarch
  • small bowl of water
  • for the drizzle
  • 3 tbsp (15g) unsweetened cocoa powder
  • 1 tbsp (15mL) agave
  • 5 tsp (25mL) Silk® Unsweetened Cashewmilk
  1. Lightly coat a 9”-round cake pan (or two 6”-round cake pans) with nonstick cooking spray. Set aside.
  2. In a large bowl, stir together the warm cashewmilk, agave, melted coconut oil, vanilla, salt, and yeast. Add 1 + ¾ cups of flour, and stir until it’s completely incorporated. Continue adding flour, 2-3 tablespoons at a time, until the dough no longer sticks to the sides of the bowl. Turn the dough out onto a clean, well-floured surface, and knead for a few minutes or until it springs back when you gently press your index finger into it. Let the dough rest for at least 10 minutes.
  3. While waiting, prepare the filling. Dice the strawberries, and toss them with the cornstarch in a medium bowl until they’re completely coated.
  4. Re-flour your surface if necessary, and lightly flour a rolling pin. Roll out the dough into a large rectangle about 12”x16”. Spread the strawberries into a single layer on top of the dough rectangle, leaving a 1” border on the two longer edges. Starting at one longer edge, carefully roll up the dough into a log towards the opposite longer edge, trying not the squash the strawberries too much. Brush water onto the second longer edge and where it meets the dough log before pinching shut to seal.
  5. Slice the dough log into 12 equal portions using dental floss (see Notes in the text of this blog post). Place them cut side down into the prepared pan(s).
  6. Option A: To bake right away, preheat the oven to 350°F while letting the rolls rest in the pan. Bake at 350°F for 32-35 minutes, or until the spirals of the rolls in the center feel somewhat firm. Cool in the pan for at least 5 minutes before removing.
  7. Option B: To bake the next morning, cover the top of the pan with plastic wrap, and wrap a large rubber band around the rim to keep the plastic wrap in place. Chill overnight. In the morning, remove the pan(s) from the refrigerator, and let them sit on the countertop at room temperature while preheating the oven to 350°F. Once the oven is ready, remove the plastic wrap from the pan(s), and bake the rolls at 350°F for 27-30 minutes. Cool in the pan for at least 5 minutes before removing.
  8. To prepare the drizzle, stir together the cocoa powder, agave, and cashewmilk. Spoon into a zip-topped bag, cut off one corner, and drizzle on top of the rolls just before serving.
Notes: The type of yeast does not matter (regular vs. rapid-rise). Canola oil or melted butter may be substituted in place of the coconut oil. White whole wheat, whole wheat pastry, or all-purpose flour may be substituted in place of the whole wheat flour.

For a sweeter drizzle, increase the agave by 1-2 teaspoons and decrease the cashewmilk by the same amount until it reaches your desired taste.

{vegan, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at