Bake the Best Vegan Lemon Blueberry Rolls: Soft, Tangy & Irresistibly Sweet
Discover how to make the most delightful vegan lemon blueberry rolls at home. These soft, sticky sweet rolls are bursting with juicy blueberries and crowned with a vibrant, tangy lemon glaze. Follow our step-by-step photo guide for perfect results every time!
Why You’ll Love These Vegan Lemon Blueberry Rolls
There’s something incredibly comforting and satisfying about baking bread from scratch, especially when it’s a sweet treat like these glorious vegan lemon blueberry rolls. After realizing it had been too long since my last bread-baking adventure (my chocolate orange hot cross buns being the last notable project), I felt a strong urge to get back into it. My recent obsession with the bright, sweet flavor of blueberries, paired with the zesty kick of lemon, naturally led to the creation of this truly exceptional recipe. These rolls aren’t just a dessert; they’re a perfect breakfast, brunch centerpiece, or a delightful afternoon snack that will impress everyone, vegan or not.
These sweet rolls feature a wonderfully soft and flavorful dough, enriched with plant-based ingredients like creamy almond milk and smooth coconut oil, along with the fragrant zest of fresh lemons. The interior is generously filled with a luscious blend of fresh blueberries and rich blueberry jam, creating a wonderfully sticky and juicy center that’s perfectly balanced—never overtly sweet. To complete this masterpiece, each roll is generously drizzled with a bright, tangy lemon glaze, adding a burst of citrus that perfectly complements the berries.
The Magic of Vegan Baking: Dairy-Free and Egg-Free Goodness
One of the most remarkable aspects of these lemon blueberry rolls is that they are entirely vegan, meaning they are completely free of dairy and eggs. I’ve consciously chosen plant-based alternatives, using coconut oil instead of butter and almond milk in place of traditional dairy milk. What’s truly fantastic is that this switch doesn’t compromise on taste or texture in the slightest. The enriched bread dough is just as soft, fluffy, and utterly delicious as any non-vegan version you might have tried. This makes them an ideal choice for anyone with dietary restrictions or those simply looking to explore the incredible world of plant-based baking without sacrificing flavor or quality.
Crafting the Perfect Blueberry Filling
The secret to the irresistibly sticky and flavorful filling lies in a simple yet effective combination. We start by creating a smooth slurry with cornflour (cornstarch) and fresh lemon juice. This step is crucial as the cornflour acts as a thickener, ensuring the filling holds its shape and doesn’t become too runny during baking, while the lemon juice adds another layer of bright, zesty flavor. To this base, we stir in a good quality shop-bought blueberry jam or preserve. For a healthier option, I often reach for brands like St Dalfour wild blueberry preserve, which contains no added sugar and is sweetened purely with fruit juice concentrate. Finally, generous amounts of fresh blueberries are folded into the mixture, adding bursts of natural sweetness and delightful juiciness to every bite.
Best Practices for Enjoying and Storing Your Rolls
As with most freshly baked enriched buns, these vegan lemon blueberry rolls are absolutely best enjoyed warm, straight from the oven. The warmth enhances their softness, makes the filling wonderfully gooey, and allows the lemon glaze to melt slightly, creating a truly sublime experience. However, if you happen to have any leftovers (which is a rare occurrence in my kitchen!), they will keep beautifully for up to two days. Simply store them in an airtight container at room temperature to maintain their freshness and prevent them from drying out. For an extra treat, you can gently reheat them in the microwave or a warm oven to bring back that “freshly baked” feel.
How To Make Irresistible Vegan Lemon Blueberry Rolls: A Step-by-Step Guide
(For a complete list of ingredients and detailed instructions, please refer to the comprehensive recipe card located below.)
*For truly exceptional results in baking, precision is key. I strongly advise following the recipe meticulously, especially utilizing gram measurements with a digital scale rather than relying on less accurate cup conversions. The consistency and success of your baked goods can be significantly impacted by precise measurements.*
Step 1: Preparing the Dough – The Foundation of Perfect Rolls
The journey to perfect lemon blueberry rolls begins with crafting the dough. In a small saucepan, gently combine the almond milk and coconut oil. Heat this mixture over low heat, stirring occasionally, until the coconut oil has completely melted and everything is well combined. Once melted, remove the pan from the heat. It’s crucial to check the temperature of the liquid before proceeding; it should be comfortably lukewarm – warm enough to activate the yeast but not so hot that you cannot hold your finger in it for more than a few seconds, as excessive heat will kill the yeast and prevent your dough from rising. If it’s too hot, set it aside and allow it to cool down to the ideal lukewarm temperature.
While your liquid mixture is cooling, take a large mixing bowl and add your dry ingredients: the strong white bread flour, fast-action (instant) yeast, caster sugar, and salt. Yeast is sensitive and doesn’t react well to direct contact with salt, so make sure to add them on opposite sides of the bowl initially. Give all the dry ingredients a good stir with a wooden spoon or whisk to ensure they are evenly distributed, then create a small well in the center of the mixture.
Now, pour the cooled almond milk and coconut oil mixture directly into the well. Add the finely grated lemon zest at this stage to infuse the dough with its bright aroma. Using a wooden spoon, gradually mix all the ingredients together, starting from the center and incorporating the flour from the sides, until everything comes together to form a shaggy, rough dough. It might seem a bit rustic at this point, but don’t worry, the next step will transform it!
Step 2: Kneading and First Rise – Developing Flavor and Texture
Once your rough dough has formed, it’s time for the crucial kneading process. Turn the dough out onto an un-floured surface. It’s important not to add extra flour at this stage, as you want the dough to be slightly sticky initially; adding more flour can make the final rolls dry and dense. Knead the dough vigorously for approximately 10 minutes. At first, it will be quite sticky and might cling to your hands, but as you continue to knead, the gluten will develop, and the dough will gradually transform into a smooth, elastic, and much less sticky ball. A dough scraper can be an invaluable tool here to help manage the stickiness and gather the dough. If you own a stand mixer with a dough hook, this is an excellent alternative for hands-free kneading and can achieve great results with less effort.
After the kneading is complete and your dough is smooth and elastic, shape it into a neat ball. Lightly oil a clean bowl, place the dough inside, and turn it once to coat it lightly with oil. This prevents it from sticking to the bowl as it rises. Cover the bowl tightly with plastic wrap or a clean kitchen towel and set it aside in a warm, draft-free place to rise. This first rise, also known as bulk fermentation, should take about two hours, or until the dough has visibly doubled in size. If you’re planning ahead, you can also opt for a slower, colder rise by placing the covered dough in the refrigerator overnight. This slower rise often results in a more complex, developed flavor in your final rolls.
Step 3: Rolling, Filling, and Shaping – Creating the Iconic Roll Form
Once your dough has completed its first rise, gently punch it down to release the air and briefly knead it for about a minute. This helps to eliminate any large air bubbles and redistributes the yeast, preparing the dough for its next stage. Lightly flour a clean work surface and roll out the dough into an approximate 12×18-inch (30x45cm) rectangle. Aim for an even thickness across the entire surface. If you find the dough resisting or springing back, cover it with plastic wrap and let it rest for 10-15 minutes. This allows the gluten to relax, making it much easier to roll out to the desired dimensions without tearing.
Now, let’s prepare the star of the show – the delicious blueberry filling! In a medium bowl, whisk together the cornflour and fresh lemon juice until you have a smooth, lump-free slurry. This prevents the cornflour from clumping when mixed with the jam. Next, stir in your chosen blueberry jam or preserves and the finely grated zest of one lemon. The lemon zest intensifies the citrus notes and brightens the overall flavor of the filling. Finally, gently fold in the fresh blueberries. Make sure to use fresh blueberries, not frozen, as frozen berries can release too much water during baking, making the filling watery.
Carefully spread the prepared filling over the rolled-out dough, ensuring it forms a thin, even layer that extends almost to the edges. Leave a small margin (about ½ inch) along one of the long edges closest to you, as this will help seal the roll. Beginning from the opposite long edge, carefully and tightly roll the dough into a snug log. A tight roll is essential for creating those beautiful, distinct swirls in your finished buns.
Step 4: Slicing, Second Rise, and Baking – The Final Transformation
With your filled dough log ready, it’s time to slice it into individual rolls. Using a very sharp knife or even a piece of unflavored dental floss (which can give cleaner cuts), carefully slice the log into nine equally sized pieces. If you use a knife, try to cut straight down rather than sawing to maintain the circular shape. Don’t worry if some of the filling escapes during this process; it’s quite common. Simply spoon any stray filling back into the rolls once they are placed in the baking tin.
Line a 23cm/9-inch square baking tin with baking parchment, allowing some overhang on the sides to make lifting the baked rolls easier later. Arrange the sliced rolls cut-side down in the prepared tin, leaving a small space between each roll to allow for expansion during the second rise and baking. Cover the tin loosely with plastic wrap or a clean tea towel and set it aside in a warm place for about 1 hour. During this second rise (known as proofing), the rolls will puff up significantly and become visibly larger and softer. This crucial step ensures a light and airy texture in your final product.
Towards the end of the second rise, preheat your oven to 180°C/350°F/Gas Mark 4. Once the rolls are nicely puffed, transfer the tin to the preheated oven and bake for 30-40 minutes. Keep an eye on them; they should turn golden brown on top. If the tops start to brown too quickly, you can loosely cover the tin with aluminum foil to prevent over-browning while the insides continue to cook. For ultimate precision, use a probe thermometer to check the internal temperature; the rolls are perfectly baked when they reach 94°C/201°F.
Once baked, remove the tin from the oven and let the lemon blueberry rolls cool in the tin for about 30 minutes. This allows them to set slightly and prevents them from falling apart when you try to lift them. After 30 minutes, use the parchment paper overhang to carefully lift the entire batch of rolls out of the tin and transfer them to a wire rack to cool completely, or at least until they are warm enough to handle.
Step 5: The Tangy Lemon Glaze – The Perfect Finishing Touch
While the rolls are cooling, prepare your simple yet essential lemon glaze. In a small bowl, sift the icing (powdered) sugar to remove any lumps. Gradually add the fresh lemon juice, stirring continuously with a small whisk or spoon until you achieve a smooth, thick but pourable glaze consistency. You might need slightly more or less lemon juice depending on your desired thickness, so add it a teaspoon at a time. The glaze should be thick enough to cling to the rolls but still thin enough to drizzle beautifully.
Generously drizzle the freshly made lemon glaze over the warm or slightly cooled rolls. The glaze will set slightly as it cools, creating a delightful sugary crust with a bright citrus tang. These rolls are best served immediately after glazing. The combination of the soft, tender roll, the sticky sweet-tart blueberry filling, and the zesty lemon glaze is truly a match made in heaven. Enjoy every delicious bite!
More Irresistible Vegan Bread & Sweet Roll Recipes:
- Vegan Hokkaido Milk Bread: Experience extreme softness with this Japanese-inspired vegan milk bread.
- Vegan Brioche: Rich, buttery (without the butter!), and incredibly decadent, perfect for special occasions.
- Vegan Banana Bread Cinnamon Rolls: A creative twist combining two classic comfort foods into one irresistible treat.
- Pumpkin Bread Rolls: Seasonal and savory, these rolls are perfect for autumn meals.
- Vegan Wholemeal Maple Cinnamon Rolls: A wholesome yet indulgent take on classic cinnamon rolls, sweetened with maple.
We love seeing your culinary creations! If you tried this delightful recipe, don’t forget to tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your beautiful vegan lemon blueberry rolls with our community!
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Vegan Lemon Blueberry Rolls
Ingredients
Dough:
- 250 ml (1 cup) unsweetened almond milk
- 50 g (¼ cup) coconut oil
- 450 g (3 + ¾ cups) strong white bread flour
- 10 g (3 tsp) fast action (instant) yeast
- 65 g (⅓ cup) caster sugar
- finely grated zest of 2 lemons
Filling:
- 2 tsp cornflour (cornstarch)
- 1 Tbsp fresh lemon juice
- 280 g (1 cup) blueberry jam/preserves
- finely grated zest of 1 lemon
- 300 g (2 cups) fresh blueberries not frozen
Glaze:
- 100 g (1 cup) icing (powdered) sugar
- 4 tsp fresh lemon juice
Instructions
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Place the almond milk and coconut oil in a pan and heat gently until the coconut oil has melted. Remove from the heat and check the temperature; it shouldn’t be so hot that you can’t comfortably hold your finger in it, otherwise it can kill the yeast. If it is too hot then set it aside until it has cooled to lukewarm.
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Meanwhile, place your flour, yeast, sugar and salt in a large bowl. Yeast doesn’t like to touch salt directly so add them on separate sides of the bowl, then stir it all together and make a well in the middle.
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Pour in the cooled coconut oil mixture and add the lemon zest, mix it all together with a wooden spoon until it comes together into a rough dough.
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Tip it out onto an un-floured surface (you don’t want to add extra flour and make the dough too dry) and give it a good knead for about 10 minutes. It should be sticky at first but become smooth and elastic as you knead it. A dough scraper comes in very handy here! You can also pop the dough in a stand mixer to knead instead if you prefer.
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Once kneaded, shape the dough into a ball and place in an oiled bowl. Cover and set aside to rise for about two hours in a warm place, until doubled. You can also place it in the fridge to rise overnight if you like.
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Punch down the risen dough and knead briefly to burst any big air bubbles then roll it out on a lightly floured surface to an approx 12×18 inch rectangle. If you are struggling to roll it out and it keeps springing back then let it rest for 10-15 minutes and try again.
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To make the filling, stir together the cornflour and lemon juice in a bowl until smooth then stir in the blueberry jam and lemon zest followed by the fresh blueberries.
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Spread the filling in a thin, even layer over the rolled out dough then carefully roll it up from one of the long edges into a sausage.
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Use a sharp knife to carefully slice the log into nine pieces then arrange them cut side down in a 23cm/9inch square tin lined with baking parchment. This bit is quite messy so if you lose any filling just spoon it back into the rolls once they are in the tin.
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Cover with clingfilm and set aside to rise for about 1 hour, until puffy. Preheat the oven to 180C/350F/gas mark 4. Bake the risen buns for 30-40 minutes, until the internal temperature reaches 94C/201F on a probe thermometer. Cover them loosely with tin foil partway through baking if the tops start to colour too much.
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Leave to cool in the tin for 30 minutes then carefully lift them out using the baking parchment and place on a wire rack.
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To make the glaze, sift the icing sugar into a bowl and gradually stir in the lemon juice until it forms a thick but pourable glaze. Drizzle the glaze over the tops of the buns and serve. Store any leftovers in an airtight container for up to two days.
