The best blueberry scrolls you’ll ever have! A melt-in-your-mouth golden pastry rolled around a fruity berry filling with a luscious deep purple glaze.
If you love cinnamon scrolls and blueberries, this is the perfect treat for you!
How to make these blueberry scrolls
For a step-by-step visual guide on how to:
- make the dough
- prepare the filling
- assemble the scrolls
Check out my post on vegan gingerbread cinnamon scrolls. Once you’ve made scrolls a couple of times, you’ll be able to make them with your eyes closed… well almost!
How are they VEGAN?!
Basically, I used a conventional scroll recipe base and substituted:
- conventional butter for vegan butter
- dairy milk for plant-based milk.
It couldn’t be easier!
Important question: Are they scrolls, rolls or buns?!
Australians call these pastries ‘scrolls’ but people in the USA and UK refer to them as rolls and buns. What do you call them??? I’ve been super conscious of different cultural food phrases as my cookbook publisher is American while I obviously use Aussie phrases. I did a poll of the ‘scroll vs roll’ question on my Instagram and received a few messages on different cultural phrases concerning food. Some include:
- slices vs bars
- plain flour vs all-purpose flour
- cookies vs biscuits
- porridge vs oatmeal
- chips vs crisps vs fries
- crumbed vs breaded
I wonder how these words evolved over time so that different cultures use different words?!?! It’s so interesting!
Anyway, I hope you enjoy this recipe!
Ultimate Blueberry Scrolls with a Blueberry Glaze
- 3 cups (450g) plain or all-purpose flour, plus more for dusting
- 3/4 cup (180mL) plant-based milk, such as almond, soy or coconut, warm
- 1/2 cup (115mL) melted vegan butter, OR light-tasting vegetable oil, such as sunflower, rapeseed or refined coconut*
- 1/4-1/2 cup (40-80g) coconut sugar, or organic cane sugar
- 1 tablespoon (9g) instant dried yeast**
- 1 tablespoon ground cinnamon
- Pinch of nutmeg powder
- Pinch of any good-quality salt
Scroll filling and glaze
- 1 cup (150g) fresh or frozen blueberries
- 1-2 cups (100-200g) organic powdered sugar (or sub with around 1/4 cup or 100g maple syrup), to taste
- 2 tablespoons corn flour or corn starch
- Dash of vanilla extract
- To make the scrolls: Add all the ingredients to a large bowl or stand mixer (with your dough hook) and mix until everything comes together. Continue to knead the mixture until it forms a cohesive and smooth dough. Leave the dough in the bowl, cover it with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size.
- To make the filling: Add all the ingredients except only a few tablespoons of your sweetener of choice to small saucepan. Bring to a boil for 3 minutes then reduce to medium heat for 5 minutes. Roughly blend the blueberries with a stick or stand blender to make a chunky puree. Return the saucepan to the heat and stir until the mixture thickens. 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 mixture onto the rectangle, leaving some puree left in the saucepan.
- Starting from the long side of the pastry, roll the pastry into a tube. Use a sharp oiled knife to cut scrolls out of the pastry. Arrange on a lined baking tray leaving a little space in between each scroll.*** Place a tea towel over the scrolls and set aside to rise.
- Preheat the oven to 180°C (350°F).
- To make the glaze: Add the remaining sweetener to the saucepan and mix it with the blueberry mixture. Blend until very smooth and set aside.
- Bake the scrolls in the oven for 25-30 minutes or until they are slightly golden brown. When you insert a skewer in one of the middle scrolls, there shouldn't be any wet dough on it.
- When the scrolls have cooled slightly, drizzle with the 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.
If you have any questions, please leave a comment and I will respond as soon as possible. Rainbow Nourishments receives a high number of questions through social media and email and is unable to respond to each individual query. Comments on this post are more likely to receive a response!