Right now the little lemon tree by my house is just loaded with ripe fruits, so it seemed like something lemon-y needed to be created. Fresh picked lemons (and oranges, if you’re doing THIS recipe!) smell so very good; I can’t believe I never got to experience that my entire growing-up life back in Oregon. Still blows my mind that I can just walk outside and pick citrus fruits in my yard here in California.
My poor boyfriend, now living 129 miles away… I told him all about these sweet rolls over the phone and sent him a photo of the finished products. If I recall correctly, his exact response was, “Ah maaaan, those sound so good…” But don’t feel too bad for him. I visited him this past weekend and brought one of my vegan key lime pies. I’m sure eating that will sufficiently soothe his lemon blueberry sweet roll sorrow.
If I haven’t mentioned it before, I’ve really grown fond of Ener-G Egg Replacer. You’ll notice that I use it often in my recipes for vegan baked goods. I remember being completely skeptical when I first bought it. I think it actually sat in my cupboard for a good six months before I even opened the box. And now I can’t understand why I didn’t discover its magic sooner! For vegan baking, it takes the place of eggs (hence, the name “Egg Replacer”…) yet works in the same way. It acts as a leavening agent, giving cakes, muffins, cinnamon rolls, and all other vegan treats that lift when baking. So if you haven’t bought yourself a box yet, please do! Or else you’ll miss out on this vegan recipe and so many others, and that would just be so sad for your taste buds.
I admit, sweet rolls recipes can be a little daunting. I remember thinking I would probably never try making them. Then I realized that was crazy talk and they’re actually rather easy to make. This recipe only requires one bowl for the actual dough, has simple ingredients, and even gives you a little bit of an arm workout. Gotta work off those calories before you eat them, right? You could also think of it as therapy. Get rid of the stress in your day and knead some sweet roll dough.
These rolls are super moist from all the juicy blueberries; and just sweet enough from a little sugar in the dough and the berry filling, and of course the gooey lemon glaze. You can have a sweet roll without the glaze. And such rich, gorgeous colors! The deep purple of the blueberries, the bright little flecks of sunshine-y lemon zest. I mean, just look…
- ½ cup warm water (see note in instructions)
- 1 package active dry yeast (2 ¼ teaspoons)
- ½ cup non-dairy milk*
- ¼ cup granulated sugar
- 1 Energ-G Egg Replacer egg (1 ½ teaspoons Ener-G egg powder + 2 Tablespoons warm water)
- 2 Tablespoons vegan butter (such as Earth Balance), melted and slightly cooled
- zest of 1 medium lemon
- 1 teaspoon salt
- 3 - 3 ½ cups all-purpose flour
- 2 cups frozen blueberries (NOT thawed)
- ¼ cup granulated sugar
- 1 teaspoon cornstarch
- 1 cup confectioners' (powdered) sugar
- 1 ½ Tablespoons fresh lemon juice
- 1 - 2 Tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- In the bowl of an electric mixer, dissolve the yeast in the ½ cup warm water for about 1 minute. The water should feel like the temperature of a bathtub (approx. 105-115°F, but no need to use a thermometer). Gently stir the yeast/water around.
- Add the milk, sugar, salt, Ener-G egg, butter, lemon zest, salt and 1 ½ cups of the flour. Using the mixer’s paddle attachment, beat everything together on low, scraping down the sides as needed. With a wooden spoon, stir in enough of the remaining flour to make a dough easy to handle - about 1 ½ - 2 more cups (mine only needed about 1 ½ cups more). You want a dough that is not sticky and will spring back when poked with your finger.
- Transfer the dough to a lightly floured surface and knead for 5-6 minutes. Wipe out your mixer bowl and lightly coat it with non-stick cooking spray. Form the dough into a ball and transfer it to the prepared bowl. Cover bowl with plastic wrap and let sit in a warm, draft-free place until doubled in size, about 1 ½ hours (I usually place mine in a non-heated oven to rise).
- Line a 9-inch square baking pan with parchment paper, leaving a little overhang around the edges. Once the dough has risen, turn it out onto a lightly floured work surface and use a rolling pin to roll into a 19x13-inch rectangle. Make sure the dough is smooth and evenly thick, even at the corners.
- Next, prepare the filling. In a medium bowl, toss the frozen blueberries with the sugar and cornstarch until the berries are well coated. Spread the cold sugared berry mixture evenly over the dough rectangle.
- Tightly and carefully roll up the dough and cut into 9 even rolls with a very sharp serrated knife. Arrange in the prepared baking pan, cut sides up, leaving a little space around each for more rising. Loosely cover with tinfoil and set in a warm place (like on top of the oven while it preheats) for about 30-60 minutes.
- Preheat oven to 375°F. Leave the rolls loosely covered with the aluminum foil and bake for about 35-37 minutes, removing the foil during the last 8-10 minutes, until they are lightly golden in color. Transfer pan to a wire rack to cool for 15 minutes.
- In a small bowl, mix together all of the glaze ingredients and drizzle over the rolls before serving.
- *I used light vanilla soy milk, but any non-dairy milk will work.
- Rolls are best served the same day as made, but leftovers can be kept in an airtight container in the refrigerator for up to 2 days for best results.
- (Serving size = 1 roll)
- Calories: 300
- Fat: 3g
- Sodium: 295mg
- Carbohydrates: 63g
- Fiber: 2g
- Sugar: 25g
- Protein: 5g