These vegan blueberry cinnamon rolls are soft, buttery and packed with blueberries! They are easy to make and use common pantry ingredients. You can choose between a rich blueberry icing or blueberry cream cheese icing.
If you love cinnamon rolls and blueberries, you'll love this recipe! These blueberry sweet rolls have:
- a buttery fluffy dough adapted from my popular vegan brioche recipe
- lashings of blueberry puree
- gorgeous purple blueberry icing or blueberry cream cheese icing.
Like all good bread recipes, these blueberry rolls take a little time to make (mostly waiting for the dough the rise). If you're after a quicker vegan blueberry dessert, check out my Blueberry Lemon Cake, Blueberry Muffins, Banana Blueberry Bread
Ingredients to make vegan blueberry rolls
Notes about the ingredients
Bread flour or all-purpose plain flour. Bread flour is high in protein and results in more brioche-like rolls. Plain flour will still create delicious blueberry rolls but they'll be slightly cakier. King Arthur Baking shows the slight differences between bread made with bread flour versus all-purpose flour.
Vegan butter. I tested this recipe with vegan block butter and spreadable vegan margarine and they both work. However, margarine contains more water than block butter so you may need to add more flour.
Fresh or frozen blueberries. I've tried this recipe with both and they work similarly! There might be slight differences with flavor and color.
Instant dried yeast or your yeast of choice. Instant dried yeast doesn't need to be proofed beforehand and makes the rolls rise the quickest! However, active dry yeast will still work well.
Corn starch (corn flour) helps thicken the blueberry filling and glaze. I haven't tested this recipe with other starches.
Ground cinnamon is added to the dough for a nostalgic cinnamon roll flavor.
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
Preparing the dough for the blueberry rolls
The best thing about the dough is that you can throw all the ingredients into one bowl and mix (if you use instant yeast)! Just make sure your liquids (milk and butter are WARM).
If you are using active dried yeast, you'll need to mix the yeast with warm milk beforehand, wait until it bubbles and use it in the recipe.
The dough can be kneaded by hand or using a stand mixer.
If you're using a stand mixer, use the dough hook attachment and knead all the ingredients or until your dough is smooth. The dough should be soft and slightly tacky but come away from the sides of the bowl.
If you're preparing the dough by hand, mix all the ingredients in a large bowl until combined. Then turn the dough onto a clean floured surface (such as your kitchen bench) and knead until the dough is smooth. If you aren't sure how to knead the dough, this post by Bon Appetit includes a brief video.
Expert tip: How to tell if the dough has been kneaded enough
It can take anywhere from 5 to 20 minutes to knead the dough for cinnamon rolls.
Dough that has been kneaded for 5 minutes until smooth creates cakier blueberry rolls. They're still delicious but might be a little dense.
If you knead the dough for longer (up to 20 minutes) or until it passes the windowpane test, the gluten strengthens and you'll get softer and stretchier cinnamon buns. For next-level blueberry rolls, I'd recommend kneading your dough for a little longer.
First rise of the dough
Once you've kneaded your dough, place it in a large bowl and cover it with a tea towel. Leave the dough in a WARM draught-free spot in your home for at least 1 hour or until it doubles in size.
The amount of time that it takes for your dough to rise depends on the type of yeast you used, the consistency of your dough and the temperature of your home! Dough made with instant yeast rises the quickest :).
Tips for making the blueberry filling
For simplicity, the blueberry mixture is split into two parts and used for the filling AND topping!
My top tips for making the blueberry mixture are:
- If you use fresh berries, add a dash of water to encourage the blueberries to break down. Many frozen berries aren't fully intact so their juices come out quicker.
- To encourage the blueberries to soften, use a fork or a stick blender.
- If the mixture becomes too thick, simply add a dash of water.
- Lastly, allow the blueberry mixture to come to room temperature before spreading it on your dough! Warm blueberries will soften your dough, making it harder to roll up.
- Your blueberry mixture will thicken once it cools. A thick mixture will easyer make itTry to make your blueberry mixture THICK! It'll make it easier to shape the rolls.
How to assemble the blueberry rolls
These blueberry sweet rolls are assembled like classic cinnamon rolls but are slightly messier. If you haven't made cinnamon rolls before (or need a refresher), I'll walk you through the process!
First, lightly dust a clean surface with flour and place your dough on top. Using a rolling pin, roll out your dough into a rough rectangle shape about 30 x 45 cm (12 x 17 inches) large.
Use a spatula or spoon to spread your blueberry mixture on the dough. If your blueberry mixture is thick, you can spread it to the edges. If your mixture is runny, leave a 1-inch border.
Starting from the long side, carefully and tightly roll up the dough into a log shape, similar to a sandwich wrap or sushi. Don't worry if things get messy - there are lots of blueberries!
For evenly sized vegan blueberry cinnamon rolls, you can use a blunt knife (or any object) to score your log in quarters or 12 parts. To cut the rolls, I'd recommend using a very sharp knife or unflavored dental floss. Check out the video in this post for a detailed guide.
Second rise for the vegan blueberry rolls
Place all of the rolls in a lined or greased baking pan. Cover the rolls with a tea towel, place them in a WARM spot and allow them to rise for the second time.
The rolls will increase in size and become puffy again. If they don't, reposition the baking tray to a warmer spot in your home and be patient!
Then your rolls are ready to bake!
Options for decorating the rolls
These vegan blueberry cinnamon rolls are wonderful with either:
- A simple blueberry icing which is very vibrant purple, seen in the first picture of this post (recipe provided below)
- A blueberry cream cheese icing which consists of the blueberry icing plus cream cheese (optional recipe provided below). This icing is softer than a regular cream cheese icing due to the high amount of blueberries.
- A plain cream cheese icing, such in my jam donut cinnamon roll recipe.
- A plain or lemon sugar icing, such as in my lemon poppyseed muffins.
Customizing vegan blueberry cinnamon rolls
I've tried using a few different gluten-free flour blends in this recipe and unfortunately, the rolls were unpleasant. Bob Red Mill's 1:1 flour works with similar recipes but I haven't tested it myself so I cannot vouch for results!
For blueberry lemon rolls, substitute about 2-4 tablespoons of the milk with lemon juice. You may also put lemon zest in the filling. I'd also recommend topping the rolls with a simple lemon sugar icing from my lemon poppyseed muffins.
You can also infuse your dairy-free milk with other flavors such as lavender, cardamom or other herbs/spices.
More vegan bread recipes
Follow Rainbow Nourishments on Instagram, Facebook, and Pinterest, and subscribe via email to receive all of our latest recipes!
Vegan Blueberry Rolls with Blueberry Icing
Ingredients
Dough
- 3 ⅓ cups (415g) bread flour, or all-purpose plain flour, plus more if needed
- 1 cup (250g) dairy-free milk, warm
- ½ cup (115g) vegan butter, room temperature (note 1)
- 3 tablespoons (40g) granulated sugar, or coconut sugar
- 1 tablespoon (9g) instant dry yeast, (note 2)
- 2 teaspoons ground cinnamon
- Pinch of any good-quality salt, if using using salted butter
Blueberry filling
- 2 cups (300g) fresh or frozen blueberries
- ½ cup (50g) powdered sugar / icing sugar, or 3 tablespoons (65g) maple syrup, to taste
- 2 tablespoons (15g) corn starch / corn flour
- Dash of vanilla extract, optional
Blueberry icing extras
- ½ cup (50g) powdered sugar / icing sugar, or 3 tablespoons (65g) maple syrup, to taste
- ~½ cup (110g) vegan cream cheese, optional (~½ regular tub)
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
- If you use vegan margarine, you will need to add a little more flour to your dough.
- 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
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.
After slicing, can you freeze the rolls to proof and bake later the same way you can with regular cinnamon rolls?
Yes you can!
I eagerly used rye flour. the dough did not stick. It was falling apart when I opened it with a rolling pin, but it was soft. I rested not 1, but 3 hours. Then I kneaded it with all-purpose flour and a little more almond milk, rolled it with a rolling pin, put blueberry jam in it, cut it, I put hot water under the tray.and rested it again for 1.30 hours. but the problem was bubbling. and the whole house smelled of yeast. Of course, it didn't turn out to be a soft dough like yours when it was cooked, but I didn't quite understand whether the taste was a strange yeast taste or turned into alcohol. in the heat of the oven, as if the alcohol had not evaporated. what do you think?
First, rye flour isn't great for this recipe so it's understandable why it fell apart. Rye flour is low in gluten but gluten is needed for this yeasted dough to work.
Also, the yeast/alcohol smell is from overproofing the dough and since rye is heavier than all-purpose it takes longer to proof and not a good flour for this recipe. I'm sorry it didn't work with rye flour for you!
THESE ARE AMAZING!!! This was so perfect for breakfast!!
I halved the recipe because there were only 3 of us! Worked out beautiful!
Thank you for a great recipe!
Can this be made gluten free as well as vegan?
It depends on your gluten-free flour. I've tried it with ones I have in Australia and they didn't work. However, Bob Red Mills 1:1 flour may work!
These came really delicious! I actually got the recipe from instagram and it was easy to follow. I dont know if i just didnt see that part but i didnt let them rise a second time. Noneteless they came out really tasty! Will make them again!
Yay, that's amazing and that they worked despite the lack of a second rise! Thanks so much for taking the time to leave your feedback xo
These scrolls are so delicious and very simple to make! A very good alternative for the cinnamon scrolls. Love how fluffy there are and the simple filling is just amazing ??? Thanks for the lovely recipe Anthea!
Aw I'm soo happy that you enjoyed baking and making these! Thanks sooo much for your kind feedback!
This is such a fantastically delicious recipe. I loved the easy to follow directions and the fact that these come out great every single time I’ve made them. And I’ve made them quite a bit lol. In fact, since I’ve discovered this recipe I haven’t gone back to making “regular” cinnamon rolls.
Aw, so cool that you've made them so many times!! Glad you found the directions helpful too. Thanks so much for taking the time to leave your feedback Karolyn! xo
For number 6., how long do you let them ride a second time?
It can be anywhere from 1 hour to 3+ hours as it depends on how warm your home is.
Anthea,
Your vegan Blueberry Scroll photo caught my eye on IG and thought I’d give your recipe a try. Most of all I love that this recipe is nut free. My son has tree-nut allergies. So I’m glad I found your recipe. I used regular milk and butter. Used frozen wild blueberries. Added cream cheese to the glaze. I messed up and used active dry yeast and forgot to bloom the yeast first. This mistake increased the proofing time of the dough. Apart from my own mistake, the Scrolls turned out delicious! My family loved the Blueberry Scrolls, it was a real hit with them. I’ll be trying out more of your recipes in the near future. Thank you!
Hi Rochelle, that all sounds great! Glad you managed to troubleshoot the yeast issue. Thanks for your feedback and comment and I hope you enjoy some of my other recipes xo
Loved them!! They turned out great, I used regular butter and milk and I substituted 2/3 cup of the flour for whole wheat. They were light, fluffy and totally delicious!!
I'm soo glad you enjoyed them and glad they worked with your substitutions too! Thanks for your lovely comment 🙂
These were the first scrolls I’ve Ever made, and they were so delicious!! The recipe is super easy to follow. Highly recommend! The other post with images that Anthea refers to was also really helpful.
Oh that's the best thing to hear Priscilla!! And so glad you found the recipe and other images easy and helpful. Thanks for your kind comment xo
I usually don’t have success with vegan baking but these scrolls were so tastyyyy and easy to make. I should have added more blueberry yum yum to the bread part before rolling but now I know for next time! I’m dreaming up other fillings already....mulberry, peanut butter, savory vegan creaminess?! thanks for the recipe sister <3
That's sooo amazing to hear! Yes vegan baking can be a hit and miss but glad this worked for you. And oh my, allll of the other ones you mentioned sound AMAZING! I have to do that too xo
I made these a week ago and omg they turned out so nice. My whole family enjoyed eat them. I will definitely make them again. The recipe was so easy to follow.
Thank you
P x
Thanks Parita! That brings me so much joy and glad you found it easy to follow!!
Even though I totally goofed part of the recipe these turned out so delicious! The dough is dense and flavorful, and the blueberry filling/glaze is perfection. The family is crazy about them too! Thanks for the fabulous recipe!
Hi Lauren, that's so great to hear and even better that your family loves them! Can I ask what you goofed on? (in case I need to make the recipe clearer 🙂 )
Hi Anthea ,
I tried to make the dough and and left it 1 1/2 hours to grow ..and I find that it was a bit oily is that okay?
Anyway I continued to make flatten it but to a rectangle but when I rolled it it seems be thin..and did not become circular ...may be I rolled it to much thinly
Pls help
Thanks
Kareen
Hi Kareen
The dough shouldn't be too oily but a little is okay. Did you use oil instead of butter? If it's very oily, mix in more flour until it's dry.
And yes it sounds like you rolled it too thinly. If you cut it with a blunt knife, it might go out of shape so you'll have to reshape it.
I hope that helps.
Anthea