Vegan Lemon Rolls
There’s something truly special about the scent of freshly baked rolls wafting through the kitchen. Especially when they are infused with the bright, zesty aroma of lemon. If you love the comforting, pillowy softness of a classic cinnamon roll but fancy something a little lighter and fresher, these vegan lemon rolls are just the thing. They’re soft, buttery, and packed with citrusy goodness, making them the perfect treat for spring and summer.
Think of these as the sunshine filled cousin of the cinnamon roll. Instead of warm spices, the filling is a luscious blend of lemon zest, brown sugar, and butter, creating a sweet yet tangy flavour that is utterly irresistible. This makes it perfect for the spring or summer time. Once baked to golden perfection, they are topped with a zingy lemon drizzle icing that melts into every swirl, adding an extra burst of citrusy sweetness.
These rolls are perfect for a leisurely weekend breakfast, a special brunch with friends, or even as an afternoon pick me up with a cuppa. They’re best enjoyed fresh from the oven while still warm and fluffy, but they also make a lovely treat to share if you can bear to part with them!
Don’t be intimidated by the idea of working with yeasted dough. This recipe is simpler than you might think and the results are well worth the effort. With just a bit of patience (and a whole lot of lemony goodness), you’ll have a batch of beautifully soft, golden rolls that taste like pure sunshine.
These vegan lemon rolls won’t make themselves, and trust me, once you’ve had a bite, you will be making them on repeat all summer long!
If you liked these vegan lemon rolls you could also try my classic vegan cinnamon roll recipe!
Lemon Rolls
Difficulty: Medium12
servings2
hours35
minutes2
hours35
minutesA soft, ready centre with a lemon sugar filling and a zingy lemon glaze.
Ingredients
- For the Dough
2 Cups Soya Milk
1/2 Cup Melted Vegan Butter
2 1/2 tsp Instant Dried Yeast
5 1/2 Cups Plain Flour
1 tsp Salt
- For the Filling
3/4 Cup Vegan Butter
3/4 Cup Light Brown Sugar
Juice and Zest of 1 Lemon
- For the Topping
Juice of One Lemon
1 Cup of Icing Sugar
Directions
- For the Dough
- In a large bowl mix the milk, melted vegan butter and sugar. Sprinkle on the the yeast and leave for 5 minutes.
- Add 5 cups of the flour (setting aside 1/2 cup for later) and the salt. Mix until combined and knead in a stand mixer for 5 minutes or by hand for 10. Cover the bowl and leave in a warm (but not hot) place for 1 hour until doubled in size.
- Add in the remaining 1/2 cup of flour and mix. Knead for a couple of minutes and let it sit for 5 minutes.
- Filling and Shaping
- Grease and line a rectangle baking tin (around 20x30cm).
- Roll the dough out on a clean, floured surface until it is about 1/2 cm thick and 30x40 cm.
- Spread the vegan butter over the entire surface of the dough, making sure you get to all the edges.
- Sprinkle the brown sugar over the butter and use a silicone spatula or spoon to spread it over the dough. It should combine with the butter and create a paste.
- Sprinkle over the lemon zest evenly over the butter and sugar. Drizzle on the lemon zest and use the spatula to spread it out, mixing it with the butter and sugar.
- Roll the dough up from the longer edge.
- Slice into 12 even pieces and place in the pre prepared baking tin with a bit of space between each roll.
- Cover the tin and leave in a warm place for 30 minutes. While you are waiting you can preheat the oven to 180ºc/350ºf.
- After the half hour has passed, uncover the cinnamon rolls and bake in the oven for 30-35 minutes. Check on them after 30 minutes and leave them in for another 5 if they do not look too brown.
- Allow to cool.
- Topping
- Mix the lemon juice and icing sugar together, it should be a slightly runny consistency. If it's not runny add a drop of water at a time.
- Pour over the buns and leave to set.
