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!
If you love cinnamon rolls and blueberries, this is the perfect treat for you! These rolls have:
- a buttery golden pastry
- lashings of blueberry jam and whole blueberries
- gorgeous blueberry glaze.
Ingredients for these vegan blueberry rolls
Making vegan rolls is easy! I basically used a conventional cinnamon roll recipe and made the following substitutions:
- conventional butter for vegan butter
- dairy milk for plant-based milk.
You'll need common pantry staples to make these rolls including:
- Plain aka all-purpose flour
- Plant-based milk, such as soy, coconut or almond
- Cane sugar or coconut sugar
- Vegan butter
- Instant dried yeast
- Fresh or frozen blueberries
- Ground cinnamon
- Corn starch aka corn flour
How to make the dough for the blueberry rolls
I love recipes where you can chuck everything into a bowl and mix. Thankfully, this is one of those recipes!
I used 'instant yeast' which doesn't need to be activated before using it in the recipe. Just make sure your liquids (milk and butter are WARM) as they'll help the process.
So, throw everything into your stand mixer or large mixing bowl and mix until combined. Knead for about 5 minutes or until your dough is smooth and cohesive. It should be soft but come away from the side of the bowl.
Leave the dough in your bowl and cover it with a damp tea towel. The moisture from the towel prevents the dough from drying out. Leave it in a WARM spot in your home for 1 hour or until it increases in size.
How to assemble the blueberry rolls
If you've made cinnamon rolls before, these are very similar! If you haven't, let me walk you through the process.
Lightly dust a clean surface with flour and place your dough on top. Roll it out using a rolling pin, large jar or anything that's circular. You can roll it out into a rectangle or square shape - it doesn't really matter.
Spread your blueberry jam on top. Use a spatula or a big spoon so the jam is relatively even. Then, sprinkle some blueberries on top.
Starting from the long side, carefully and tightly roll up the dough into a tube. Pretend it's like sushi or a burrito! These rolls are more difficult to roll than traditional cinnamon rolls. The jam is slippery and makes things more fiddly. However, it doesn't really matter at the end!
Cutting the blueberry cinnamon rolls
When cutting the rolls, I'd highly recommend indenting the 'half way' and 'quarter' points. This helps you to cut more even rolls!
To cut the rolls, you can use either use a very sharp knife or unflavoured dental floss.
If you would like neat rolls, you may need to wipe your knife or floss between each cut.
Second rise for the vegan blueberry rolls
Now that you've sliced all the rolls, place them in a greased baking tin with a little space in between them. Cover the rolls with a damp 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 become puffy, place the rolls in a warmer spot and be patient!
After the second rise, bake the rolls in the oven! This is when your home will smell AMAZING!
Drizzle the remaining blueberry glaze on the rolls then ENJOY!
Side note: Are they scrolls, rolls or buns?!
People in the USA seem to call these pastries 'cinnamon rolls' and 'buns'. In the UK, people seem to call them 'rolls'?! But in Australia, we tend to call them scrolls. What do you call them???
Anyway, I hope you enjoy this recipe!
Check out my other vegan cinnamon roll type recipes:
- Vegan Sticky Cinnamon Buns (with maple glaze)
- Jam Donut Cinnamon Rolls
- Buttery Vegan Brioche
- Berry Swirl Buns
- Sourdough cinnamon rolls with maple vanilla glaze (vegan)
- Raspberry and Pistachio Wreath Recipe
Ultimate Blueberry Rolls with a Blueberry Glaze
- 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.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.