Description
Indulge in the delightful experience of making Vegan Lemon Sweet Rolls! These soft and fluffy rolls are packed with a zesty lemon curd and drizzled with sweet lemon icing, making them the perfect treat for any occasion.
Ingredients
Scale
- 115g dairy-free butter
- 400ml dairy-free milk (room temperature)
- 50g caster sugar
- 7g active dry yeast (1 pack)
- 500g plain flour (plus extra for dusting)
- Zest from 2 lemons
- 80g lemon juice (freshly squeezed)
- 125g coconut milk (cream only)
- 125g caster sugar (for lemon curd filling)
- 3 tablespoons cornflour/cornstarch
Instructions
- In a mixing bowl, combine dairy-free milk, caster sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until frothy.
- Add melted dairy-free butter and lemon zest; mix well.
- Gradually incorporate plain flour until a soft dough forms; adjust flour as needed.
- Cover the bowl and let it rise in a warm place for 30 minutes until doubled in size.
- For the lemon curd filling, whisk together coconut milk, remaining caster sugar, cornflour, lemon juice, and optional turmeric in a saucepan over medium heat until thickened. Cool slightly.
- Roll out the risen dough into a rectangle on a floured surface; spread cooled lemon curd evenly over the dough.
- Roll tightly from one end to form a log; cut into equal pieces (6–9) and place on a baking tray lined with parchment paper.
- Cover again and let rise for an additional 20 minutes.
- Preheat oven to 180°C (350°F) and bake for 25–30 minutes or until golden brown.
- Allow cooling slightly before drizzling with Renshaw Lemon Icing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg