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Vegan lemon roll on a blue and white plate with fork
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5 from 4 votes

Vegan Lemon Rolls with Sticky Lemon Glaze

Insanely lemony, delicious and fluffy, these vegan lemon rolls with a sticky lemon glaze make a perfect start to the day. They are a terrific dessert to sleep on as well!
Prep Time20 mins
Cook Time32 mins
Rise time2 hrs
Total Time2 hrs 52 mins
Course: Breakfast/Brunch, Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Vegan Lemon Rolls
Servings: 12 rolls
Calories: 381kcal


  • Stand mixer or large bowl
  • Small bowl for mixing filling and glaze
  • 12 X 9 inch baking dish


For the rolls

  • tsp active dry yeast
  • ½ cup nondairy milk (lukewarm)
  • 5 tbsp sugar (divided)
  • 8 tbsp vegan butter (softened, at room temperature)
  • ¼ cup lemon juice
  • 1 tbsp lemon zest
  • ½ cup vegan yogurt
  • ½ tsp ground cardamom
  • 2 tbsp tapioca starch
  • 4 cups all purpose flour
  • ½ tsp baking soda

For the filling

  • 2 tbsp vegan butter (softened, at room temperature)
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup sugar
  • ½ tsp ground cardamom

For the sticky lemon glaze

  • 2 tbsp lemon juice
  • 2 tsp pure vanilla extract
  • 1 cup powdered sugar
  • 1 tbsp lemon zest (optional)


Make the lemon rolls

  • Mix the yeast, nondairy milk and 1 tbsp sugar in the bowl of a stand mixer or a large bowl and let it stand five minutes until the yeast froths.
  • Add the butter, lemon juice, lemon zest, yogurt, sugar,ground cardamom and mix well. It's okay if the butter remains a bit lumpy but remember it should be soft, not hard.
  • Add the tapioca starch, baking soda and 2 cups of the all purpose flour. Mix with the dough hook, then add the remaining flour and continue to mix until you have a dough that's soft but not sticky. Knead for five more minutes.
  • Form the dough into a ball, coat the bowl with oil or cooking spray, then place the dough into the bowl, turning over once to coat the top with oil. Cover tightly and set aside in a warm place to double, about an hour.

Make the lemon filling

  • Mix the lemon zest, juice, sugar and cardamom in a bowl, rubbing between your fingers lightly. Don't add the butter yet.

Shape the rolls

  • Prepare the baking dish by coating it with cooking spray or oil, lining the bottom with parchment paper, and then coating the parchment paper and sides with more cooking spray.
  • Once the dough has risen, remove it to a lightly floured surface. Fold it once or twice to deflate but don't punch it.
  • Form it into a rough rectangle with your palms and then roll into a rectangle 12 inches by 16 inches.
  • With the 12-inch side facing you, rub the butter on the rectangle of dough evenly.
  • Next spread the filling evenly over the rectangle of dough, leaving a 1-inch border along the side that's away from you.
  • Roll the dough into a tight cylinder. Use a serrated knife to cut it at approximately 1-inch intervals so you have 12 even-sized rolls.
  • Nest the rolls into the baking dish, cover loosely with a towel, and set aside in a warm place until they have doubled and are puffy, which should take an hour.
  • In the last 15 minutes that the rolls are rising, preheat the oven to 350 degrees Fahrenheit.
  • Bake the rolls in the oven for 32 minutes or until golden on top. Remove to a rack.

Make the lemon glaze

  • While the rolls are baking, make the lemon glaze by mixing all ingredients in a bowl. Whisk them until you have a very smooth mixture.
  • After the rolls have been out of the oven five or 10 minutes, pour the glaze over the top of the rolls and let it set another 15 minutes.
  • Serve the rolls warm.


Serving: 1roll | Calories: 381kcal | Carbohydrates: 67g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 129mg | Potassium: 117mg | Fiber: 2g | Sugar: 32g | Vitamin A: 486IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 2mg