Strawberry Chocolate Cinnamon Rolls

Ingredients

• 1/4 cup water
• 1 tsp sugar or maple syrup
• 1 Tbsp active yeast
• 1 cup ripe strawberries, fresh or thawed if frozen
• 1/2 cup non dairy milk like almond or coconut
• 2 tsp vanilla extract
• 3 Tbsp raw sugar, or other sweetener
• 2 1/4 to 2 1/2 cup flour, I use unbleached white flour
• 1/2 cup oat flour
• 2/3 tsp salt
• 1 tsp baking powder
• 1 to 2 tbsp oil

Filling

• 1 Tbsp oil, or melted vegan butter or oil spray
• 1 to 2 tsp cinnamon
• 1/2 to 3/4 cup vegan chocolate chips
• 2 Tbsp or more sugar

Chocolate Glaze

• 1/4 cup non dairy milk
• 1/3 to 1/2 cup vegan chocolate chips
• 1 tsp vanilla extract

Steps

1. Combine the water, 1 tsp sugar and yeast in a bowl. Leave the mixture for 2 minutes or until it turns frothy.
2. Purée the strawberries, nondairy milk, vanilla and sugar until smooth, then set the mixture aside. If the strawberries were frozen, warm the mixture to room temperature.
3. Whisk the flours, salt and baking powder together well in a bowl. Add the yeast mixture, strawberry purée and oil, then mix and knead to a soft dough that is somewhat sticky.
4. Use flour as you roll the dough into a 10 by 16 inch rectangle.
5. Brush the dough with vegan butter or oil, then sprinkle on the cinnamon and spread out the chocolate chips. Sprinkle on sugar if you want a sticky-sweet filling.
6. Roll the rectangle up like a jelly roll and seal the edges. Cut it into 1 inch slices and set them in an 8 by 8 square pan.
7. Spray the tops with water, then with oil. Cover with a towel and let the rolls rise for 30 minutes.
8. Preheat the oven to 375 degrees F / 190ºc. Bake for 25 to 30 minutes or until the tops are golden. Let the rolls cool for 5 minutes before taking them out of the pan. Cover lightly with a towel and cool for another 5-10 minutes, then glaze and serve.

Chocolate Glaze

1. Bring the almond milk almost to a boil. Add the chocolate chips and vanilla and whisk the glaze until smooth. Drizzle it over the cinnamon rolls before serving.