Vegan Blueberry Cinnamon Rolls

5 from 10 votes

Absolutely delicious vegan blueberry cinnamon rolls are the perfect brunch or special breakfast! Pair with our vegan blueberry frosting for this incredible vegan breakfast idea

Prep Time10

Cook Time30

Rise Time x21 30

Total Time2 10

Course: Breakfast, brunch, Dessert

Cuisine: American

Servings: cinnamon rolls

Calories: 321kcal

Author: Andrew Bernard

Ingredients

3 ½ - 4 cups flour
1 package instant yeast
1 teaspoon salt
1 ½ cups dairy free milk (we like oat)
¼ cup maple syrup

For the Filling

10 oz frozen blueberries
½ cup vegan cane sugar
½ cup brown sugar
zest from 1 lemon

For the Vegan Blueberry Frosting

1 cup fresh or frozen blueberries
1 cup water, divided
½ cup vegan cane sugar
1 ¼ teaspoon vanilla, divided
1 tablespoon cornstarch or arrowroot powder
2 cups powdered sugar

Instructions

For the Blueberry Cinnamon Rolls

In a large bowl, whisk together 3 ½ cups flour, yeast, and salt.
Then, add in the dairy free milk and maple syrup.
Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
*If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
Once doubled in size, pull out the dough and lay it out on a lightly floured surface.
Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is ¼″ thick.
In a bowl, add the blueberries, both sugars, and lemon zest together. Then spoon the mixture evenly over the dough.
Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut into even sized pieces - 9 for larger cinnamon rolls or more for smaller ones.
Place into a greased baking dish and cover. Heat oven to 150 degrees, turn off and place covered dish inside to rise for 45-60 minutes.
Remove from oven and let oven preheat to 350 degrees F.
Once heated, place dish back inside and bake in oven for 30-35 minutes.

For the Vegan Blueberry Frosting

In a small sauce pan, add the blueberries, ½ cup water, and vegan cane sugar over medium heat. Stir around until the sugar has dissolved.
In a small bowl, whisk together the remaining water and the cornstarch. Pour into sauce pan with ¼ teaspoon vanilla.
Let reduce down for 10-15 minutes until it's thickened a bit (see video for consistency), stirring occasionally. Remove from heat.
This is a blueberry glaze. You are going to use some of it to pour over your cinnamon rolls when done and some of it to make a thicken frosting.
Inside a bowl add powdered sugar.
Then, add a tablespoon at a time and whisk into the powdered sugar until desired consistency of frosting. For the photos, we added 10 tablespoon of the glaze. Add more to make it thinner.
Once the consistency is there, add the remaining ¾ teaspoon vanilla and whisk together.
Remove cinnamon rolls from oven when done. Brush the other glaze across the cinnamon rolls a few times (may not use all of it) and then add the blueberry frosting.

Video

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition