If you love cinnamon scrolls and blueberries, I’ve got just the treat for you! A melt-in-your-mouth golden pastry rolled around a fruity berry filling with a luscious deep purple glaze!
The other day, it occurred to me that 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!
If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.
Ultimate Blueberry Scrolls with a Blueberry Glaze
- 3 cups (450g) plain or all-purpose flour + 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) granulated regular or coconut sugar
- 1 tablespoon fast-acting yeast
- 1 tablespoon cinnamon powder
- Pinch of nutmeg powder
- Pinch of Himalayan pink salt
Scroll filling and glaze
- 1 cup (150g) fresh or frozen blueberries
- 1-2 cups (100-200g) 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: Combine all of the ingredients in a large bowl and mix until it comes together. If you have a stand mixer, you can do this using your dough hook. Knead the mixture until it forms a cohesive and smooth dough. Leave the dough in the bowl or stand mixer, cover 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 scroll filling: Add all of the blueberries, a dash of water and a few tablespoons of sugar or maple syrup to small saucepan. Bring to a boil for 3 minutes then reduce to medium heat for 5 minutes. Sift in the cornflour and add the vanilla extract. Use a stick blender to roughly blend the blueberries to form 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. Scoop out the dough and use a rolling pin to flatten the dough into a rectangular shape. Spread the majority of the cooled blueberry puree 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 scroll glaze: Add the remaining powdered sugar or a drizzle of maple syrup to the remaining blueberry puree. Simmer the mixture on low heat until it thickens. Use a stick blender to thoroughly blend the puree and set aside.
- Bake the scrolls in the oven for 25-30 minutes or until they are slightly golden brown or when you insert a skewer in one of the middle scrolls and it comes out clean.
- 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.
** For a visual guide on how to make the scrolls, refer to the pictures on this blog post.