Description
Indulge in the delightful experience of Vegan Lemon Sweet Rolls, a perfect treat that seamlessly combines fluffy dough with tangy homemade lemon curd and a sweet lemon icing. These rolls are not only vegan-friendly but also incredibly easy to make, making them ideal for breakfast or dessert. The vibrant citrus flavor will brighten any occasion, whether it’s a cozy weekend brunch or a festive gathering. With simple ingredients and straightforward steps, these rolls are sure to impress friends and family alike.
Ingredients
Scale
- 115g dairy-free butter
- 400ml dairy-free milk (room temperature)
- 50g caster sugar
- 7g active dry yeast
- 500g plain flour (plus extra for dusting)
- Zest of 2 lemons
- 80g lemon juice (freshly squeezed)
- 125g coconut milk (cream only)
- 125g caster sugar (for filling)
- 3 tablespoons cornflour/cornstarch
- Renshaw Lemon Icing
Instructions
- In a mixing bowl, melt the dairy-free butter. Mix in the dairy-free milk and caster sugar until combined. Sprinkle yeast over the mixture and let sit for 5 minutes until frothy. Gradually add flour and lemon zest until a soft dough forms.
- Knead on a floured surface for about 10 minutes until smooth. Let rise in a warm place for an hour.
- For the filling, whisk together coconut cream, caster sugar, cornflour, lemon juice, and turmeric in another bowl. Cook over low heat until thickened.
- Roll out the dough into a rectangle and spread the lemon curd filling evenly. Roll tightly into a log and cut into pieces.
- Place on a lined baking tray and let rise again for 30 minutes before baking at 180°C (350°F) for 20–25 minutes until golden brown.
- Drizzle with lemon icing after baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg