• In a bowl, combine water, 1 tsp sugar and yeast. Let it sit for 2 minutes or until frothy.
• Blend the strawberries with non dairy milk, vanilla and sugar until smooth and keep aside. (warm this mixture to room temperature if the strawberries were frozen)
• In a bowl, add flours, salt, baking powder and whisk well. Add the yeast mixture, strawberry puree and oil. Mix and knead into a soft, somewhat sticky dough.
• Use flour to roll the dough out into a 10 by 16 inch rectangle.
• Brush vegan butter or oil. Sprinkle cinnamon, distribute the chocolate chips. Sprinkle sugar if you like the filling sticky sweet.
• Roll up the rectangle into a jelly roll and seal the edges. Slice into 1 inch slices. Place in 8 by 8 square pan.
• Spray water on top. Then spray oil. cover with a towel and let rise for 30 minutes.
• Preheat the oven to 375 degrees F / 190ºc. Bake for 25 to 30 minutes or until golden on top. Cool for 5 minutes then remove from the pan. Lightly cover with a towel to cool for another 5-10 minutes, then glaze and serve.

Chocolate Glaze

• Heat the almond milk to just about boiling. Add chocolate chips and vanilla., Whisk until smooth. Drizzle over the cinnamon rolls before serving.