Prepare the Dough: In a large bowl, combine the bread flour, vegan cane sugar, instant yeast, and salt. Add the softened vegan butter and warmed dairy-free milk. Mix until a dough forms. Knead on a lightly floured surface for about 8–10 minutes until smooth and elastic.

First Rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling: In a saucepan, combine the diced strawberries, vegan cane sugar, cornstarch, and cinnamon. Cook over medium heat, stirring frequently, until the mixture thickens and becomes a jam-like consistency. Remove from heat and let it cool.

Assemble the Rolls: Punch down the risen dough and roll it out on a floured surface into a rectangle. Spread the strawberry filling evenly over the dough. Starting from one edge, roll the dough tightly into a log. Slice into 12 equal pieces.

Second Rise: Place the rolls into a greased baking dish, cover, and let them rise for about 30 minutes.

Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown.

Prepare the Glaze: While the rolls are baking, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency with more lemon juice if necessary.

Glaze the Rolls: Once the rolls are baked and slightly cooled, drizzle the lemon glaze over the top. Serve warm and enjoy!