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Blueberry rolls with purple cream cheese frosting in baking tray.
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4.92 from 23 votes

Vegan Blueberry Cinnamon Rolls

These vegan blueberry cinnamon rolls are soft, buttery and packed with blueberries! They are easy to make and use common pantry ingredients.
Prep Time20 minutes
Cook Time30 minutes
Resting Time2 hours
Total Time2 hours 50 minutes
Cuisine: American, Vegan
Servings: 12 rolls
Author: Anthea

Ingredients

Dough

Blueberry filling

Blueberry icing extras

Instructions

Making the dough:

  • Add all the ingredients to a large bowl or stand mixer and mix until it comes together. Knead the mixture for at least 5 minutes 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 tea towel. Set it aside in a warm spot for at least 1 hour or until the dough has doubled in size.

Preparing the blueberry filling:

  • Add all the ingredients to a medium saucepan over medium heat. If you're using fresh blueberries, add a dash of water. Mix all the ingredients so the corn starch is evenly distributed.
  • Once the blueberries have started to leak their natural juices, use a fork to mash the blueberries or use a stick blender to roughly blend the blueberries. Leave some chunks in the blueberry mixture if desired.
  • Allow the blueberry mixture to cook until slightly thick. Set aside to cool. The mixture will thicken as it cools.

Assembling the blueberry rolls:

  • Grease or line a large cake or casserole tray about 33 x 23 cm (13 x 9 inches) large.
  • Lightly dust a clean surface with flour. Roll out the dough into a rectangular shape about 30 x 45 cm (12 x 17 inches) large.
  • Scoop only half of the cooled blueberry mixture onto the dough, reserving the remaining mixture. Use a large spoon or spatula to spread the puree on the dough so it's close to the edge.
  • Starting from the long side, tightly roll the dough into a tube. Use a sharp knife or unflavored dental floss to cut rolls out of the dough.
  • Arrange the rolls in your prepared baking tray. Place a tea towel over the rolls and set aside to rise for at least 1 hour. The rolls are ready when they are puffy again and have increased in size by at least 50%.

Baking the rolls:

  • When the rolls are puffy again, preheat the oven to 180°C (350°F).
  • Bake the rolls for around 20-25 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.

Making the blueberry icing:

  • Add the powdered sugar to the remaining blueberry mixture. If you'd like a blueberry cream cheese icing, add the cream cheese as well.
  • Mix the ingredients (for a chunky icing) or blend with a stick blender (for a smooth icing).

Serving:

  • When the rolls have cooled slightly, drizzle with your icing of choice.
  • The scrolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Warm up the rolls before enjoying them again!

Notes

  1. If you use vegan margarine, you will need to add a little more flour to your dough.
  2. Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, combine it with the warm milk from the recipe and a pinch of sugar beforehand. Wait until it bubbles then use it in the dough.

Nutrition

Serving: 1 roll with glaze | Calories: 299kcal | Carbohydrates: 55g | Protein: 4g | Fat: 7g | Sodium: 91mg | Potassium: 71mg | Fiber: 2g | Sugar: 24g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!