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 minutes mins
Cook Time32 minutes mins
Rise time2 hours hrs
Total Time2 hours hrs 52 minutes mins
Course: Breakfast/Brunch, Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 rolls
Calories: 381kcal
For the rolls
- 2¼ teaspoon active dry yeast
- ½ cup nondairy milk (lukewarm)
- 5 tablespoon sugar (divided)
- 8 tablespoon vegan butter (softened, at room temperature)
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- ½ cup vegan yogurt
- ½ teaspoon ground cardamom
- 2 tablespoon tapioca starch
- 4 cups all purpose flour
- ½ teaspoon baking soda
For the filling
- 2 tablespoon vegan butter (softened, at room temperature)
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice
- 1 cup sugar
- ½ teaspoon ground cardamom
For the sticky lemon glaze
- 2 tablespoon lemon juice
- 2 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 1 tablespoon lemon zest (optional)
Make the lemon rolls
Mix the yeast, nondairy milk and 1 tablespoon 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