Vegan Lemon Rolls with Sticky Lemon Glaze
Insanely lemony, delicious and fluffy, these vegan lemon rolls with a sticky lemon glaze are the perfect treat to start the day and a terrific dessert to sleep on!
Servings: 12 rolls
Calories: 381kcal
Equipment
- Stand mixer or large bowl
- Small bowl for mixing filling and glaze
- 12 X 9 inch baking dish
Ingredients
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)
Instructions
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.
Nutrition
Serving: 1lemon roll | 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