Vegan Raspberry Lemon Rolls

Category: Treats That Make Everything Better

Soft vegan cinnamon rolls with a zesty lemon topping and sweet raspberry filling. Ready in 70 mins, makes 12.
Clare Recipes
Updated on Sat, 14 Jun 2025 13:37:07 GMT
Fluffy Vegan Raspberry Lemon Rolls Save
Fluffy Vegan Raspberry Lemon Rolls | recipesclare.com

After trying batch after batch, nothing topped this raspberry and lemon version for me. The berries keep things lively, and zesty lemon brings just the right pop. It’s hands-down my go-to now.

Served them up for brunch last Sunday and honestly, no one guessed they were vegan! The trick? Using rapid yeast and bread flour gets you that dreamy, soft bite every single time.

Must-Have Ingredients:

  • Chia seeds help set the jam
  • Fresh or frozen raspberries
  • Bread flour for tenderness
  • Rapid-rise yeast
  • Lemons (fresh, please!)
  • Miyokos or other vegan butter
  • Your favorite vegan cream cheese
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Sweet Vegan Cinnamon Roll with Raspberry Lemon | recipesclare.com

Easy Dough Prep:

1. Get Your Temps Right

* Warm up the milk to about 110°F
* Let yeast get bubbly for 10-12 minutes
* Butter should be soft, not straight from the fridge

2. How to Mix It All

* Start with whisking milk, yeast, and sweetener together
* Bring in the butter and a bit of salt
* Go slow with the flour, just a cup each time
* Pull out the dough hook when things start to pull together
* Knead for maybe 4-5 minutes until smooth but still soft

3. Letting It Rise:

* Oil your bowl generously
* Toss a damp towel on top
* One hour until it’s puffed up double in size
* After rolling, let them rise another 20 minutes

Speedy Raspberry Spread:

* Toss berries and chia seeds in a pot to cook
* Smash the berries as they cook
* Simmer gently for five minutes
* Let it sit another five minutes to firm up

How to Roll & Fill:

Roll Out Your Dough:

* Coat your surface in flour
* Aim for a 15x9 inch slab
* Use gentle, steady pressure
* Squish out to about 1/4 inch thick
* Try to keep things nice and square

Layer Everything In:

1.
Cooled jam spread evenly on dough
2.
Brown sugar with cinnamon altogether
3.
Soften your vegan butter to spread first
4.
Keep a half-inch around the edges clean
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Raspberry Lemon Swirl Dairy-Free Cinnamon Roll | recipesclare.com

Rolling Stuff:

* Begin on the long end
* Keep the roll snug but don’t squeeze it tight
* Seal with a dab of water
* Place seam down so it stays put
* Pop in the fridge for 10 minutes if it’s super floppy

How to Cut Awesome Spirals:

* Grab flavorless dental floss
* Make marks every 1.5 inches first
* Slide floss under the dough
* Crisscross the ends and pull fast
* Clean cuts make prettier rolls

Lemony Cream Cheese Icing:

Fluffy Frosting Tips:

* Have cream cheese at room temp
* Butter should be nice and soft
* Zest and juice from fresh lemons go in
* Whip until it’s super airy
* Dump in powdered sugar a little at a time

Baking How-To:

* Crank oven to 350°F and make sure it’s hot
* Check them after about 20 minutes
* Cover with foil if they start browning up too fast
* Done when golden, not deep brown
* Give them 15 minutes to cool before frosting

Putting It All Together:

1.
Slightly cool down the rolls first
2.
Frost with half while they’re still warm
3.
Slather on the rest once they’ve cooled off
4.
Sprinkle extra lemon zest for a punch
5.
Eat them right away!

How to Store:

* Fresh is best
* Okay on the counter for up to two days
* Quick 15 second zap to reheat
* Freeze without frosting for longer keeping

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Yummy Raspberry Lemon Vegan Cinnamon Roll | recipesclare.com

Fixing Common Problems:

Dough Issues:

* If dough sticks, sprinkle more flour slowly
* If it won’t rise, your yeast or milk’s probably tired
* Overworked dough gets tough, so knead just enough
* Wonky rolls? Cut carefully and measure out sizes

Jam Trouble:

* Instantly too loose? Chia seeds to the rescue
* For jam that’s super thick, stir in water
* Sweeten things up if it’s too tart
* If it won’t thicken, give it more time on heat

Fun Alternatives:

* Swap in mixed berries for a twist
* Try blackberry with lemon
* Orange-cranberry rocks too
* Blueberries and lime? Go for it!

Prep Tips Ahead of Time:

* Mix your dough up at night and chill it
* Rise the dough in the fridge for the first round
* Jam keeps in the fridge for three days
* You can frost two days ahead, no problem

Expert Tips From the Kitchen:

* Mark your dough before cutting for even rolls
* Keep the filling away from the very edges
* Wait until rolls cool before slathering on icing
* Serve with leftover jam on the side
* Double the batch? Add extra minutes to the bake

Don’t overthink these! Nail your timing for temps and rising, and honestly, the rest really falls into place.

Raspberry Lemon Rolls

Light and fluffy rolls with raspberry jam and creamy lemon frosting. Dairy-free and delicious.

Preparation Time
35 min
Cooking Time
25 min
Total Time
60 min

Category: Sweet Stuff

Skill Level: Advanced

Cuisine Type: American

Makes: 12 Serves (12 rolls)

Dietary Preferences: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Dough

01 1 ¼ cups plant-based milk
02 1 packet instant yeast (2 1/4 tsp)
03 ½ tsp fine sea salt
04 ¼ cup + 1 tbsp melted vegan butter
05 3 tbsp white sugar
06 3 ¼ cups bread flour

→ Filling

07 ½ cup light brown sugar
08 ⅓ cup softened vegan butter
09 1 tbsp ground cinnamon

→ Raspberry Jam

10 2 tbsp maple syrup
11 1 cup fresh or frozen raspberries
12 3 tbsp chia seeds

→ Frosting

13 4 tbsp vegan butter
14 ½ tsp pure vanilla extract
15 4 oz dairy-free cream cheese
16 2 tbsp fresh lemon juice
17 1 ¼ cups powdered sugar
18 2 tsp lemon zest

Steps

Step 01

Heat milk until slightly warm. Stir in yeast and sugar, then leave about 10 minutes until foamy. Add in the butter, salt, and flour. Work the dough with a hook attachment for 4-5 minutes.

Step 02

Put dough in an oiled bowl, cover with a damp cloth, and let it sit for an hour. It should double in size.

Step 03

Simmer raspberries, chia seeds, and syrup on low heat for about 5 minutes while mashing the berries. Let it cool to thicken.

Step 04

Roll out the dough into a rectangle about 15x9 inches. Spread on the butter, sprinkle evenly with cinnamon and sugar, and then add some jam. Roll it tightly and cut into 9-10 slices.

Step 05

Place the sliced rolls into a buttered 9x13 pan. Cover them and let them rest for another 20 minutes.

Step 06

Set your oven to 350°F. Bake rolls for 20 to 25 minutes. If the tops brown too quickly, cover them loosely with foil.

Step 07

Mix cream cheese, butter, powdered sugar, lemon juice, lemon zest, and vanilla until you reach a fluffy consistency. Spread on your cooled rolls.

Helpful Notes

  1. Milk needs to be just warm for the yeast to work.
  2. You can make everything ahead to bake and enjoy the next day.
  3. Cut the dough with floss for sharper edges.

Required Tools

  • 9x13 pan for baking
  • Rolling pin for shaping
  • Mixing bowl with dough hook
  • A saucepan for making jam

Nutritional Info (per serving)

These are general insights and don’t replace professional medical advice.
  • Calories: ~
  • Fat: ~
  • Carbs: ~
  • Protein: ~