Vegan Lemon Pistachio Sweet Rolls

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Warm, soft sweet rolls packed with pistachio and lemon flavor! Did I mention they’re vegan, too?! So good.



  • 1 cup almond milk, heated to 105-115 degrees F.
  • 1/4 cup vegan butter, melted
  • 2 tablespoon sugar
  • 1/2 pack active dry yeast (1 tsp. + 1/8 tsp.)
  • 2 and 1/2 cups Bob’s Red Mill Organic All-Purpose Flour (spooned and leveled) + more for kneading
  • pinch salt


  • 1/4 cup softened vegan butter
  • 1 cup shelled pistachios, finely chopped*
  • 1/2 cup sugar
  • 2 lemons zested


  • 1 cup powdered sugar
  • zest of one lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon almond milk
  • 1/2 tablespoon melted vegan butter
  • splash vanilla extract
  • pinch turmeric (optional, for color)


  1. Add your warm almond milk, melted vegan butter, and sugar to a large bowl. Mix to combine, then sprinkle your active dry yeast on top and mix.
  2. Once the yeast blooms, about 3-5 minutes, add your flour and salt, and mix well to combine. Cover with a towel, and allow the dough to rise for an hour.
  3. After one hour, dust your work area with flour. Sprinkle a bit of flour around the sides of the bowl to help you scrape the dough from the sides of the bowl and onto your floured surface. Butter the sides and bottom of a springform pan (if you don’t have a springform, a regular pan will do!)**.
  4. Knead 5-6 times, or until the dough comes together, then roll into a rectangle, about 1/2-inch in thickness (10″ x 12″-ish), with the long edge facing you.
  5. Spread with the softened vegan butter, leaving 1-inch of the long edge across from you clear.
  6. In a separate bowl, mix your pistachios, sugar, and lemon zest, then sprinkle over the dough, again leaving 1-inch of the long edge across from you clear.
  7. Roll your dough from the long edge closest to you into a spiral. Cut into 8 equal pieces and place them in your prepared pan. Cover with a towel, and allow to rise for 30 minutes.
  8. Meanwhile, preheat your oven to 350 degrees F.
  9. After 30 minutes, bake your rolls for 38-35 minutes, or until lightly golden brown on top.
  10. Meanwhile, whisk all of your glaze ingredients together. It’ll be thick but pourable.
  11. Allow the rolls to cool for 5-10 minutes, then pour the glaze on top. Eat warm!


*I blitzed mine in my food processor for a few seconds! Easy peasy.

** If you’re using a springform pan, be sure to bake the rolls with a parchment-lined baking sheet on the rack below where you’re baking the rolls, just in case it leaks!

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