This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Vegan Lemon Berry Rolls are fresh, delicious, and taste like spring! Fluffy lemon-scented dough is filled with lemony sugar and mixed berries for the sweetest way to start the day.
Happy Friday, buddies! Today is the last day of #SpringSweetsWeek {for me}, and I am finishing strong with these wonderful Vegan Lemon Berry Rolls! I have actually been meaning to remake this recipe for ages, as if you scroll all the way back in the deep caverns of my blog archives... mixed berry rolls were my very first blog post!!! I knew it was a good recipe, it just needed to be resurrected and revamped a bit. This version is scented with lemon zest in the dough and zest mixed in with the butter and sugar in each swirl. It's stuffed with mixed berries {from frozen, because #convenience}, and then drowned in a zesty lemon icing. Altogether, these are spring perfection!
The sponsor spotlight today is on Dixie Crystals! As a baker, sugar is KEY to great baked goods, and I know that if I use Dixie, I will always have good results. In this recipe for lemon berry rolls, I used the white granulated sugar in the dough and the filling, and powdered sugar in the icing on top 🙂 I've recently switched up my cinnamon roll filling technique and I've been making a paste with softened vegan butter and sugar {plus lemon zest, in this case} rather than spreading melted butter on the dough and topping with sugar separately. It's been working really well, especially in this case since the thawed berries are super soft and juicy!
This is my last day participating, but my blogger friends will continue share recipes through the weekend... and don't forget that the giveaway will still be open, too!
Friday #SpringSweetsWeek Recipes
- Blueberry French Toast Casserole by Fresh April Flours
- Buttermilk Birthday Cake with Creamy Chocolate Frosting by Karen's Kitchen Stories
- Caramel Pecan Cannoli by Palatable Pastime
- Carrot Cake Muffins by Books n' Cooks
- Cinnamon Swirl Quick Bread by Shockingly Delicious
- Dark Chocolate Raspberry Almond Truffles by Family Around the Table
- Disney Spring Treat Lemon Cheesecake by Simply Inspired Meals
- French Silk Tartlets by That Recipe
- Gluten Free Blackberry Mocha Brownies by Frugal & Fit
- Hummingbird Pancakes with Homemade Pineapple Syrup and Candied Pecans by Hezzi-D's Books and Cooks
- Lemon Blueberry Fritters by Cindy's Recipes and Writings
- Lemon Bundt Cake with Lemon Glaze by Blogghetti
- Lemon Cheesecake Ice Cream with Strawberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Lemon Poppy Seed Poke Cake by Cheese Curd In Paradise
- Lemon Poppyseed Bars by Cookaholic Wife
- PEEPS Crispy Treats by A Kitchen Hoor's Adventures
- Raspberry Moscow Mule Cupcakes by Strawberry Blondie Kitchen
- Raspberry Rosé Cupcakes by The Spiffy Cookie
- Spring Cut Out Cookies by A Day in the Life on the Farm
- Strawberry Banana Bread with Cinnamon Chips by Sweet Beginnings
- Strawberry Lemonade Cupcakes by Jen Around the World
- Strawberry Rhubarb Bread by Jolene's Recipe Journal
- Strawberry Shortbread Bars by A Savory Feast
- Vegan Lemon Berry Sweet Rolls by The Baking Fairy
I hope you guys enjoyed all my recipes this week! I seriously can't pick a favorite because they were all so good. These lemon berry rolls are a must-try though, especially if you're not a huge fan of the traditional cinnamon roll. The sweet berries and zesty lemon pair so well together!
My recipes for #SpringSweetsWeek
- Monday: Vegan Turtle Layer Cake
- Tuesday: Vegan Orange Poppyseed Bundt Cake with Strawberry Icing
- Thursday: Raspberry Almond Cold Brew Latte
- Friday: Vegan Lemon Berry Sweet Rolls
- *for the rolls*
- 1 cup non-dairy milk
- 2 cups white flour {+ ½ cup, separated}
- ¼ cup vegetable oil or melted coconut oil
- ¼ cup Dixie Crystals granulated white sugar
- ½ tablespoon instant active dry yeast {about ½ a package}
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- zest of 1 lemon
- *for the filling*
- ½ cup softened vegan butter, or coconut oil
- ½ cup Dixie Crystals granulated sugar
- zest of 1 lemon
- 2 cups mixed berries {fresh or frozen + thawed + drained of excess liquid}
- *for the glaze*
- 2 cups Imperial Sugar powdered sugar
- juice of 1 lemon
- ½ teaspoon lemon extract {optional}
- In a large nonstick pot, combine the milk, oil, and ¼ cup of sugar. Heat up to about 120F {warmer than body temperature but NOT burning hot} over medium heat, then remove from burner and sprinkle the yeast on top. Let the mixture sit for a few minutes to allow the yeast to activate.
- Afterwards, mix in the 2 cups of flour, cover the pot with a clean tea towel, and let the dough rise for about 1 hour.
- After the first rise, add in the salt, baking powder, baking soda, lemon zest, and additional flour. Knead until all the flour has been absorbed, and add more if needed. You want the dough to be soft and smooth but not too sticky! Using a sharp knife, cut an X on top of your dough {this helps it rise }, cover with a tea towel again, and let rise for an additional 3+ hours. You can let it rise overnight at this point, or you can also wait until the next step!
- After the second rise, lightly flour a clean surface, and dump the dough on top. Knead it for 2-3 minutes, adding more flour as needed. The dough should be smooth and easy to work with, so add flour if it's too sticky!
- Using a rolling pin, roll the dough out into a rough rectangle, making sure you don't roll it out too thin (somewhere between ½-¼ inch).
- In a small bowl, combine the softened butter with the sugar and lemon zest. Mix together until smooth and creamy. Spread this mixture all over the dough, and top with the berries.
- Starting with the side farthest from you, tightly roll up the dough.
- Using a large, smooth knife, cut 1½-2 inch slices of dough, and place them in a greased 9x9 pan (or cast iron skillet). Make sure to leave some space between the rolls to allow them to rise more!
- At this point, you can cover the pans with plastic wrap and either let them rise for 30 minutes in a warm place, or place them in the refrigerator overnight (if you didn't let them rise overnight the first time).
- When ready to bake, preheat the oven to 375F. Bake the rolls 22-27 minutes, until the tops are golden brown and no longer doughy.
- While the rolls cook, make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Add more powdered sugar as needed to get the right consistency. You can add a bit of lemon extract to boost the flavor if you want.
- Let rolls cool slightly, then top with the glaze and enjoy!
Colleen - Faith, Hope, Love, & Luck says
What a great recipe! I'm definitely forwarding this one on to my vegan friends!