5 (Revamped) Vegan Breakfasts. Recipe #2: Strawberry-Vanilla Pinwheels with Sweet Cashew Icing

Strawberry-Vanilla Pinwheels with Icing An Unrefined Vegan

My second revamped breakfast is based on Half-Pint Pinwheel Rolls, a recipe from waaaay back in February 2012 (and which has inexplicably disappeared).  For that recipe, half of the diminutive pastries were filled with a savory mixture of garlic, walnuts, and parsley – while the other half were filled with a homemade chocolate-hazelnut spread.  This time I went for all sweet and rolled the soft, pumpkin dough with fresh strawberries and jam – and then I topped the pinwheels with a rich strawberry-coconut-cashew icing.  The dough and filling contain no oil and no sugar, kids.  This is a revamp I really enjoyed…eating.

If you missed my first breakfast makeover, Slow Cooker Multigrain Pudding, you can find it here.  

Revamped Breakfasts An Unrefined Vegan


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry-Vanilla Pinwheel Rolls with Sweet Cashew Icing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Annie
  • Cook Time: 20
  • Total Time: 120
  • Yield: 16 1x


Adorable, almost bite-sized, sugar-free breakfast treats filled with strawberry jam and drizzled with luscious sweet cashew icing. Without the icing, these cuties are oil-free.




  • 1 tsp. regular yeast
  • 4 Tbsp. warm water
  • 1 tsp. salt
  • 1/4 cup oat flour
  • 1/2 cup whole wheat flour
  • 1 1/4 cups bread flour
  • 2/3 cup warm non-dairy milk
  • 1/4 cup pumpkin puree
  • 1/2 tsp. vanilla stevia liquid
  • 1 tsp. vanilla extract


  • 1 cup fruit-sweetened strawberry jam
  • 5 strawberries, chopped
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon

Icing (not oil-free)

  • 1 cup cashews, soaked overnight, rinsed and drained
  • 4 strawberries
  • 1/2 cup water
  • 1 tsp. fresh lemon juice
  • 1 Tbsp. coconut oil, melted
  • 1/2 tsp. vanilla liquid stevia
  • 1/2 tsp. vanilla extract


Make the dough

  1. In a large bowl, whisk together the water and yeast. Let sit until yeast bubbles a little.
  2. Meanwhile, in a smaller bowl, whisk together the salt and flours.
  3. Stir the milk, pumpkin puree, vanilla stevia and vanilla extract into the yeast mixture. Add the flour mixture and stir until a soft and sticky dough forms. Add a little flour if the dough is too wet. Knead a few times in the bowl just so that there are no dry spots or lumps of flour.
  4. Lightly oil a small bowl and add the dough. Cover and let rise at room temperature for about 2 hours.
  5. Put the dough in the refrigerator overnight.

Make the filling

  1. In a small bowl, stir the jam until smooth, then stir in the strawberries and cinnamon.
  2. Set aside until needed.

Make the icing

  1. Put all of the ingredients in a blender and process until very smooth. You will need to scrape down the mixture a few times.
  2. Set aside until needed.

Make the rolls

  1. Remove the dough from the refrigerator and let sit for about 90 minutes.
  2. Line a baking sheet with parchment paper and preheat the oven to 375-degrees F.
  3. On a lightly floured board, divide the dough in two and return one portion to the bowl and cover to keep from drying.
  4. Roll the other half into a 12″ x 7″ rectangle. Spread 1/2 cup of the filling over top and working from the long side, tightly roll.
  5. Cut the roll into 8 or 12 equal pieces using either a knife or a long piece of dental flow to sheer the pieces. This method prevents flattening the rolls.
  6. Place the rolls on the baking sheet and gently press them down just a little bit.
  7. Take the second piece of dough and do the same as above.
  8. Bake the rolls for 16-20 minutes or until starting to brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
  9. Eat while still warm drizzled with the icing – or let cool completely, wrap well in plastic wrap and store in the freezer.



Strawberry-Vanilla Pinwheels with Icing An Unrefined Vegan


31 thoughts on “5 (Revamped) Vegan Breakfasts. Recipe #2: Strawberry-Vanilla Pinwheels with Sweet Cashew Icing

  1. Marfigsigs

    Mmmm! This sort of thing represents the type of stuff I love to eat but am too afraid to make myself, but oh so divine looking. 😀 Beautiful photographs, by the way – especially that delectable cashew icing!

  2. tearoomdelights

    Wow, these look so summery and delicious I feel as if I’m on holiday. Your photos are exquisite, Annie. By the way, has something changed with the layout on this site or did I change something myself without noticing?

    1. An Unrefined Vegan Post author

      I’m glad these photos have a summery feel because I took them in deep, dark winter! Ah, the miracle of good artificial light :-). I did change the layout/design of the website, Lorna – we both needed some updating :-)!

  3. Katie M

    This recipe looks too good not to make when strawberry season comes around soon! 😀 Is there anything I can use instead of the pumpkin puree?

    1. An Unrefined Vegan Post author

      Hi Katie – you could use applesauce or for a “buttery” flavor, substitute softened or melted coconut oil.

  4. Sophie33

    I made these beauties yesterday afternoon & had so much fun making them too! I love these rolls with the home-made strawberry jam & by using fresh Belgian strawberries, the first of the Season!

    I also loved loved the healthy icing! I never made healthy icing before & I am going to use that recipe in my other recipes! Ooh yes! xx A huge thanks to you, the cool creator! xxx

  5. Lisa

    Annie, this was the most viewed post from last week’s Try a New Recipe Tuesday! Congratulations! 🙂 Be sure to stop by and grab an “I’ve been featured” button from my sidebar for your blog. The new hop will go live Monday afternoon. I hope you will be able to join us! 🙂

  6. Pingback: Vegan Strawberry Pinwheels | Living Well With Joce

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.