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March 20, 2019 All Posts

Ultimate Blueberry Cinnamon Rolls (vegan)

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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!

Blueberry scrolls on a tray with deep purple glaze being poured on top

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
Flatlay of ingredients for vegan blueberry rolls

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.

First rise for the dough of the vegan blueberry rolls

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!

Four image collage showing how vegan blueberry rolls are assembled
 
 

Cutting the blueberry 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.

Unbaked vegan blueberry rolls dough cut into with sharp knife

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!

Two image collage showing vegan blueberry scrolls in baking tray for second rise

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!

Fresh vegan blueberry scrolls on baking paper

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 baking recipes:

  • Vegan Sticky Cinnamon Buns (with maple glaze)
  • Jam Donut Cinnamon Rolls
  • Buttery Vegan Brioche
Print Recipe
4.82 from 11 votes

Ultimate Blueberry Rolls with a Blueberry Glaze

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 12 scrolls

Ingredients

Rolls

  • 3 1/2 cups (440g) plain or all-purpose flour, plus more for dusting
  • 1 cup (250mL) plant-based milk, such as almond, soy or coconut, warm
  • 1/2 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 1/4 cup (85g) maple syrup, to taste
  • 2 tablespoons corn flour or corn starch
  • Dash of vanilla extract, optional

Instructions

  • 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.

Notes

*Instant yeast doesn’t need to be ‘activated’ or ‘bloomed’ beforehand. However, if you use another type of yeast, combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.
** If desired, brush the rolls with any type of jam. This makes the rolls shiny and locks some of the moisture in.
Did you make this recipe?Tag @rainbownourishments and use the hashtag #rainbownourishments on Instagram!

Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.

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Ultimate Blueberry Cinnamon Rolls (vegan)
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    Recipe Rating




  1. Karolyn says

    January 13, 2021 at 12:55 am

    5 stars
    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.

    Reply
    • Anthea says

      January 13, 2021 at 9:48 pm

      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

      Reply
  2. Ellie says

    September 28, 2020 at 6:06 am

    For number 6., how long do you let them ride a second time?

    Reply
    • Anthea says

      September 28, 2020 at 9:18 am

      It can be anywhere from 1 hour to 3+ hours as it depends on how warm your home is.

      Reply
  3. Rochelle says

    September 19, 2020 at 2:23 pm

    5 stars
    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!

    Reply
    • Anthea says

      October 2, 2020 at 11:56 am

      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

      Reply
  4. Nicole says

    June 9, 2020 at 10:59 pm

    5 stars
    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!!

    Reply
    • Anthea says

      August 25, 2020 at 10:05 am

      I’m soo glad you enjoyed them and glad they worked with your substitutions too! Thanks for your lovely comment 🙂

      Reply
  5. Priscilla says

    May 26, 2020 at 2:36 pm

    5 stars
    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.

    Reply
    • Anthea says

      August 25, 2020 at 10:06 am

      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

      Reply
  6. Frances says

    May 25, 2020 at 1:11 pm

    5 stars
    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

    Reply
    • Anthea says

      August 25, 2020 at 10:07 am

      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

      Reply
  7. Parita says

    May 21, 2020 at 7:41 pm

    5 stars
    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

    Reply
    • Anthea says

      May 22, 2020 at 6:34 pm

      Thanks Parita! That brings me so much joy and glad you found it easy to follow!!

      Reply
  8. Lauren K says

    May 26, 2019 at 6:35 pm

    5 stars
    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!

    Reply
    • Anthea says

      August 3, 2019 at 6:27 pm

      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 🙂 )

      Reply
  9. Kareen Modequillo says

    May 24, 2019 at 8:44 pm

    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

    Reply
    • Anthea says

      May 24, 2019 at 8:49 pm

      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

      Reply

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