Vegan Whole Wheat Lemon Pistachio Sweet Rolls

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  • For the dough:
  • 2 1/41/2 cups whole wheat white flour, plus a little more for rolling
  • 2 TBS granulated sugar (or dry sweetener of choice)
  • 1 packet (2¼ tsp) of instant yeast
  • 1 tsp salt
  • 1 cup canned coconut milk, lite
  • 2 TBS water
  • 1 TBS coconut oil
  • For the filling:
  • 3 TBS softened coconut oil
  • ¼ cup granulated sugar (or dry sweetener of choice)
  • 2 TBS lemon juice (about ½ a lemon)
  • Zest of 2 medium lemons
  • For the glaze:
  • 1 cup powdered sugar
  • 2 TBS lemon juice (or more for thinner glaze)
  • Top with zest from another lemon, plus crushed pistachios


  1. Grease a 9″ pie dish (or square baking dish) with coconut oil and set aside.
  2. In your stand mixer bowl with paddle attachment, add 2 cups flour, 2 TBS coconut sugar, yeast, and salt together. Stir until well combined, then turn off mixer.
  3. In a microwave safe bowl, warm coconut milk, water, and coconut oil together until mixture is hot to touch, but not boiling. I did 15 second increments, and it was about 45 seconds. You can also use the stovetop.
  4. With mixer paddle attachment running, slowly add your milk mixture to flour until combined.
  5. Change attachment to dough hook and knead dough for about 5 minutes. You may need to add a bit more flour here, likely a 1/4-1/2 cup more. Dough should be elastic and start to pull away from edge of bowl when it is ready.
  6. Oil large bowl and shape dough into ball, place dough in bowl and cover with towel and let rise in warm environment until dough has doubled in size, about 45 minutes.
  7. Once dough has doubled in size, lightly cover rolling pin and flat surface with flour. Roll out dough into a 15×9 inch rectangle. (Be patient, and roll gently. If you’re new to this it could take some practice! Don’t use too much flour or your dough will be stiff.)
  8. In a small bowl, combine ¼ cup sugar and lemon juice, set aside.
  9. Using spatula, spread softened coconut oil on dough, and sprinkle lemon sugar mixture evenly, and zest of two lemons. Roll up dough into a log shape. Putting the seam side down, use a large sharp knife and cut into 9 rolls. Transfer rolls to prepared dish and allow to rise in a warm, draft-free environment. This can be done by preheating the oven to 200F, shutting off, and letting the rolls rise in the warm oven.
  10. Once the rolls have risen again slightly, preheat oven to 350F (take rolls out and wait for oven to get up to 350F). Bake lemon rolls for 18-20 minutes, until lightly browned. Then, if necessary, cover top of rolls with foil and bake for an additional 5 minutes. Covering the rolls for the last 5-10 minutes will prevent them from getting too brown on the top. My rolls took about 25 minutes total.
  11. Once rolls have cooled for about 10 minutes, cover with lemon glaze and top with more lemon zest and crushed pistachios, enjoy!


Rolls are best enjoyed fresh, but can be stored in airtight container at room temperature up to 2 days. Rolls can also be wrapped individually in plastic wrap, then covered with foil and stored in freezer up to 2 weeks. Thaw at room temperature, or in microwave.