Zesty Vegan Lemon Sweet Rolls
Delicious, soft, and fluffy vegan lemon rolls filled with creamy coconut and bright citrus flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 115g dairy-free butter
- 400ml dairy-free milk (room temperature)
- 50g caster sugar
- 1 pack active dry yeast (approx. 7g)
- 500g plain flour (plus extra for dusting)
- Zest and juice of 2 lemons
- 125g coconut milk (cream only)
- 3 tablespoons cornflour/cornstarch
- Renshaw Lemon Icing
Instructions
- Melt the dairy-free butter and stir in the dairy-free milk.
- Add caster sugar and yeast, letting it froth for about 5 minutes.
- Gradually incorporate the plain flour until a dough forms. Knead on a floured surface for 8–10 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise in a warm area for about an hour or until doubled in size.
- Combine coconut cream, caster sugar, cornflour, lemon juice, zest, and turmeric (if using) in another bowl. Cook on low heat until thickened.
- Preheat your oven to 180°C (350°F).
- Roll out the risen dough into a rectangle, spread the cooled filling evenly, roll tightly into a log, and slice into pieces.
- Arrange rolls on a lined baking sheet and bake for 25–30 minutes or until golden brown.
- Allow cooling slightly before drizzling with lemon icing.
Notes
Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerated for about a week. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg