Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Small Batch Gooey Lemon Vegan Sweet Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 74 reviews

  • Author: Mary & Susan
  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

These Small Batch Gooey Lemon Sweet Rolls are a delightful egg-free and dairy-free treat perfect for a cozy morning or special brunch. Featuring a soft, tender dough infused with zesty lemon, these rolls are swirled with tangy vegan lemon curd and finished with a luscious lemon cream cheese glaze. Made with wholesome ingredients including active dry yeast, applesauce, and dairy-free milk, they deliver a perfect balance of sweet and tart flavors with a melt-in-your-mouth texture.

Ingredients

Dough Ingredients

  • 2 1/3 cups (300 g) all-purpose flour, divided (plus more for flouring surface)
  • 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 110°F
  • 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

Filling and Topping

  • 1/2 cup vegan lemon curd
  • 3 tbsp salted vegan butter, melted
  • 6 tbsp heavy vegan cream or coconut milk

Lemon Cream Cheese Glaze

  • 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 desired sweetness)

Instructions

  1. Prep: Measure out all ingredients. Grease and line a medium casserole or baking dish with parchment paper. Grease a medium bowl lightly with cooking oil and set aside. It’s recommended to prepare the vegan lemon curd before making the dough for convenience.
  2. Activate the yeast: In a small bowl, dissolve 1 tbsp of sugar into the warmed dairy-free milk (110°F). Stir in the active dry yeast, cover, and let it activate for 10 minutes until bubbly and foamy with a distinct yeasty smell.
  3. Make the dough: Whisk together the flour, remaining sugar, and salt in a large bowl. Add the activated yeast mixture along with the lemon juice, lemon zest, applesauce (or dairy-free yogurt), melted vegan butter, and vanilla extract. Knead using a stand mixer with a dough hook or by hand with a wooden spoon until a smooth dough ball forms, about 10 minutes. Use the windowpane test to check for proper kneading.
  4. Proof: Place the dough into the greased bowl, cover with a clean kitchen towel or plastic wrap, and leave it in a warm place (around 85°F) to rise until doubled in size, about 1 hour.
  5. Roll out the dough: Flour a clean surface lightly. Roll the risen dough into a 9×15 inch rectangle. Brush the melted salted vegan butter over the dough and spread the lemon curd evenly on top.
  6. Shape the rolls: Either roll the dough into a log and slice into six equal rolls with a knife or dental floss, or cut the dough into six 1.5-inch strips lengthwise using a pizza cutter and roll each strip to form individual lemon rolls.
  7. Cover and rest: Place the shaped rolls into the prepared baking dish. Cover and let rest near the oven while it preheats to 350°F, allowing the rolls to double in size again.
  8. Add cream for softness: Just before baking, drizzle the heavy vegan cream or coconut milk evenly in the crevices between the rolls to enhance softness.
  9. Bake: Bake the lemon sweet rolls for 32-35 minutes or until they are lightly golden brown on top. Remove from oven and allow to cool while preparing the glaze. Fill any lemon curd pockets that formed in the swirls with extra lemon curd to set as the rolls cool.
  10. Make the lemon glaze: In a bowl, whisk together vegan cream cheese, vegan butter, lemon juice, lemon zest, and vanilla bean paste. Gradually add powdered sugar, whisking until smooth and combined, adjusting sweetness to taste.
  11. Smear and serve: Spread the lemon cream cheese glaze generously over the warm rolls and serve immediately for best gooey, rich flavor.

Notes

  • Use gluten-free all-purpose flour blend if needing a gluten-free option; adjust liquid slightly as needed.
  • For quicker yeast activation, use quick-rise yeast; it will reduce proofing time slightly but yeast should still foam properly.
  • Ensure dairy-free milk is warmed to about 110°F to activate yeast effectively without killing it.
  • Apple sauce can be substituted with dairy-free yogurt to increase moisture and aid in dairy-free texture.
  • Use a rolling pin lightly floured to prevent dough sticking without incorporating too much extra flour, which can toughen dough.
  • Allowing rolls to rise twice delivers the best soft, fluffy texture.
  • Heavy vegan cream or coconut milk in crevices adds moisture and a soft crumb inside the rolls.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/small-batch-gooey-lemon-vegan-sweet-rolls-recipe/