Ultimate Blueberry Cinnamon Rolls (vegan)
Pillowy, moist and tender blueberry rolls with a touch of cinnamon and a deep purple glaze. Easy to make, uses common pantry ingredients and this post includes step-by-step process photos!
Author: Rainbownourishments/Photo credit to rainbownourishments.com
- 3 ½ cups (440g) plain or all-purpose flour, plus more for dusting
- 1 cup (250mL) plant-based milk, such as almond, soy or coconut, warm
- ½ cup (115mL) vegan butter, room temperature
- 3 tablespoons (40g) cane sugar, or coconut sugar
- 1 tablespoon (9g) instant dried yeast*
- 2 teaspoons ground cinnamon
- Pinch of any good-quality salt, if you're not using salted butter
- Roll filling and glaze
- 2 cups (300g) fresh or frozen blueberries
- 1 cup (100) icing sugar, or ¼ cup (85g) maple syrup, to taste
- 2 tablespoons corn flour or corn starch
- Dash of vanilla extract, optional
- To make the rolls: Combine all the ingredients in a large bowl or stand mixer and mix until it comes together. Knead the mixture until it forms a smooth and stretchy dough. Add a little more milk if the dough is too dry or a little more flour if the dough sticks to the bowl.
- Cover the bowl with a damp tea towel. Set it aside in a warm spot for 1 hour or until the dough has doubled in size.
- To prepare the filling and glaze: Add half the blueberries (1 cup / 150g) and the rest of the ingredients to a small pot. Use a stick blender to roughly blend the blueberries, leaving some chunks in the puree if desired. Bring the blueberry puree to a gentle boil for 5 minutes or until thickened. Set aside to cool.
- Lightly dust a clean surface with flour and scoop the dough onto the surface. Roll the dough into a rectangular shape.
- Spread half of the cooled blueberry puree onto the dough, leaving some puree left in the saucepan. Scatter the remaining whole blueberries (1 cup / 150g) on the puree.
- Starting from the long side, tightly roll the dough into a tube. Use a sharp knife to cut rolls out of the dough. Arrange the rolls on a greased baking tray, leaving a little space in between each bun. Place a damp tea towel over the buns and set aside to rise.
- When the rolls are puffy again and you're ready to bake the rolls, preheat the oven to 180°C (350°F).
- When the oven is hot, bake the rolls for 15-20 minutes. The rolls are ready when they are slightly golden brown or when you insert a skewer in one of the middle buns and it doesn't have wet dough on it. Set aside to cool.**
- When the rolls have cooled slightly, drizzle with the reserved blueberry glaze.
- The scrolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days for in the fridge for 5 days. When serving the leftovers, warm up the rolls before eating.