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frosted vegan lemon sweet rolls

Small Batch Gooey Lemon Sweet Rolls (No eggs! No Dairy!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 15
  • Rising Time: 90
  • Cook Time: 35
  • Total Time: 2 hours 20 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These fluffy & soft lemon sweet rolls make just 6 perfect lemon rolls filled with a quick & easy gooey lemon curd and cream cheese frosting that’s irresistible!

Ingredients

Scale

Lemon sweet roll dough:

  • 2 1/3 cups (300 g) all-purpose flour, divided (plus more for flouring surface)* see notes for Gluten Free
  • 1/2 packet (5 g) active dry yeast*
  • 3 tbsp (45 g) granulated sugar or coconut sugar
  • 1/3 tsp sea salt
  • 1/2 cup (135 mL) dairy-free milk, unsweetened, warmed to 110F
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 3 tbsp (45 g) unsweetened applesauce or dairy free yogurt, room temperature
  • 3 tbsp (45 g) vegan unsalted butter, melted and room temperature
  • 1 1/2 tsp vanilla extract

Lemon curd filling:

  • 1/2 cup vegan lemon curd (make about 1/2 batch of this recipe)
  • 3 tbsp salted vegan butter, melted
  • 6 tbsp heavy vegan cream or coconut milk

Lemon cream cheese frosting:

  • 1/4 cup (56 g) vegan cream cheese, room temperature
  • 1/4 cup (56 g) vegan butter, room temperature
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1/2 tbsp vanilla bean paste
  • 1–2 cups powdered sugar, sifted (depending on how sweet you want the glaze)

Instructions

  1. Prep: Measure out all ingredients. Grease and line a medium casserole dish or baking dish with parchment paper for the rolls to bake in. Grease a medium sized bowl with cooking oil, and set aside. I also recommend making the lemon curd before making the dough.
  2. Activate the yeast: Add 1 tbsp of the sugar to the heated dairy free milk, and mix to dissolve. Then add in the active dry yeast to the mixture, and cover. Let the yeast activate for 10 minutes. It should bubble and foam, and smell yeast-y. See blog post and Notes section for quick rise yeast.
  3. Make the dough: Whisk together the flour, remaining sugar, and salt. Then add in the remaining dough ingredients, along with the activated yeast mixture, and use a stand mixer with dough hook attachment or a large bowl with wooden spoon to knead and mix the dough until a smooth dough ball forms. This will take about 10 minutes. To check if your dough is done being kneaded, use the window pane test.
  4. Proof: Place the kneaded dough into the greased bowl and cover the dough with either a clean dish towel or plastic wrap. Place the bowl into a warm area (ideally 85F+) to rise until doubled in size, about 1 hour.
  5. Roll out the dough: Lightly flour a clean surface. On your lightly floured surface, roll out the dough to be a 9×15″ rectangle with a lightly floured rolling pin. Brush the melted vegan butter from the lemon curd filling section, along with spreading on the lemon curd.
  6. Shape the rolls: Now you can either roll the dough as one log, and slice into 6 equal lemon rolls using a clean kitchen knife or dental floss. OR make a mark for six 1.5″ strips on the 9″ side, and use a pizza cutter to slice long 1.5×15″ strips of dough. Roll each dough to form the lemon sweet rolls.
  7. Cover and rest: Place the sweet rolls into the prepared bakingpan, and cover to rest by the oven while the oven preheats to 350F. The rolls should double in size.
  8. Before baking: Add in the tablespoons of heavy vegan cream in the crevices of your rolls. Doing this will yield a softer texture in our sweet rolls.
  9. Bake: Place the lemon sweet rolls into the oven to bake for 32-35 minutes, or until lightly golden brown on top. Then remove from the oven and allow the rolls to cool while you prepare the lemon glaze. If you’ve noticed that any of the lemon curd has created pockets in the swirls, you can fill any remaining lemon curd you have in those pockets. The lemon curd with cook and set in the cooling lemon rolls.
  10. Make the lemon glaze: Whisk together the vegan cream cheese, vegan butter, lemon juice, lemon zest, and vanilla extract. Then add in the powdered sugar and whisk until combined.
  11. Smear and serve! Spread the lemon cream cheese frosting over the rolls, and serve immediately. Enjoy!

Notes

Gluten free: See blog post for instructions and ingredient measurements.

Active dry yeast: You can also use quick rise yeast. Please see the blog post for specific instructions!

Find it online: https://thebananadiaries.com/small-batch-lemon-sweet-rolls/