Small Batch Gooey Lemon Blueberry Cinnamon Rolls (Secretly Vegan!)

These fluffy and soft lemon blueberry sweet rolls are like cinnamon rolls- but summery! This easy and naturally dairy free recipe makes just 6 perfectly blueberry cinnamon rolls with gooey blueberry jam and fresh lemon zest bursting throughout! 

The *easiest* fluffy & soft small batch blueberry rolls:

As much as I love gooey vegan cinnamon rolls (especially these small batch cinnamon rolls), spring and summer just calls for a juicier and lighter sweet roll that’s just as delicious.

Enter in these deliciously soft and fluffy lemon blueberry cinnamon rolls! 

Although, I have to say, there is no cinnamon in here (unless you want to add some!) so truly, they’re just zesty lemon blueberry sweet rolls in the form of cinnamon rolls 🙂 

These zest lemon blueberry rolls are made with the simplest (and quickest!) lemon infused dough that rolls and bakes into the fluffiest swirls! And we’re filling these sweet rolls with an easy blueberry jam (homemade or store bought!) for that sweet fruity flavor.

These blueberry cinnamon rolls are a DREAM. And guess what?! They’re naturally dairy free, egg free, and vegan! 

The perfect vegan breakfast recipe for the spring or Mother’s Day or even Easter brunch! Plus it pairs really well with this lemon blueberry cake from my cookbook 🙂

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Ingredient overview:

• Flour: I have a gluten free version down below! But for the regular small batch blueberry rolls, you can just use all purpose flour. 
• Quick rise yeast: If you want to use active dry yeast instead, you can! You’ll just need to rise the dough first on its own before shaping the blueberry cinnamon roll dough 🙂 
• Sugar: Be sure that you’re using a high quality sugar, like Florida Crystals, as it’s 100% organic and certified vegan. 
• Blueberry jam: You can make your own jam using fresh blueberries (or frozen blueberries!) or use store bought, like Bonne Maman.
•  Vegan butter: I love using Miyoko’s or Violife here.
• Dairy free yogurt: This is our vegan egg substitute. Using dairy free yogurt is one of my all time FAVORITE ways to replace eggs in baking, especially breads. The result will yield the *fluffiest* cinnamon roll you’ll ever taste!
• Lemon juice & lemon zest

How to make Blueberry Cinnamon Rolls Step by Step (overview)

Can I make these small batch blueberry sweet rolls gluten free?

Absolutely! I actually have the written instructions below, as well as measurements, but here’s a quick run down:

The instructions to make the gluten free version is so simple. Simply whisk together the tapioca flour, millet flour, granulated sugar, psyllium husk powder, arrowroot starch, and instant yeast. Then add in the remaining ingredients, and use a stand mixer or a wooden spoon to mix the dough until a thick dough ball forms (about 5-10 minutes).

Immediately roll and shape the rolls as in Step 3 and 4, and let the rolls rest and rise by the oven while the oven preheats. Then bake for 30-35 minutes, or until lightly golden brown!

You’re just going to love these easy blueberry sweet rolls! They’re such a treat for spring time 🙂 You can watch how I make them too on Instagram if you’d like! Enjoy!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Small Batch Gooey Lemon Blueberry Cinnamon Rolls (Secretly Vegan!)

★★★★★ 4.7 from 6 reviews

• Author: Britt Berlin
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 6 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegan

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Description

These fluffy and soft lemon blueberry sweet rolls are like cinnamon rolls- but summery! This easy and naturally dairy free recipe makes just 8 perfectly blueberry cinnamon rolls with gooey blueberry jam and fresh lemon zest bursting throughout!

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Ingredients

Scale 1x2x3x

Blueberry Sweet Rolls:

• 2 1/3 cups (300 g) all-purpose flour, divided (plus more for flouring surface)* see notes for Gluten Free
• 1/2 packet (5 g) quick rise dry active yeast
• 3 tbsp (45 g) granulated sugar or coconut sugar
• 1/3 tsp sea salt
• 1/2 cup (135 mL) dairy-free milk, unsweetened, warmed
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 3 tbsp (45 g) unsweetened applesauce or dairy free yogurt, room temperature
• 3 tbsp (45 g) vegan unsalted butter, melted and room temperature
• 1 1/2 tsp vanilla extract

Blueberry filling:

• 1/2 cup blueberry jam
• 3 tbsp salted vegan butter, melted

Lemon Cream Cheese Frosting: 

• 1/4 cup (56 g) vegan cream cheese, room temperature
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 1/2 tbsp vanilla bean paste
• 1–2 cups powdered sugar, sifted (depending on how sweet you want the glaze)
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Instructions

1. Prep: Measure out all ingredients. Grease and line a medium casserole dish or metal baking dish with parchment paper for the rolls to bake in. 
2. Make the dough: Whisk together the flour, quick rise yeast, sugar, and salt. Then add in the remaining dough ingredients, and use a stand mixer with dough hook attachment or a large bowl with wooden spoon to knead and mix the dough until a smooth dough ball forms. This will take about 10 minutes. To check if your dough is done being kneaded, use the window pane test.
3. Roll out the dough: Lightly flour a clean surface, and roll out the dough to be 9×15″ with a lightly floured rolling pin. Brush the melted vegan butter from the blueberry filling section, along with spreading on the blueberry jam.
4. Shape the rolls: Now you can either roll the dough as one log, and slice into 6 equal blueberry cinnamon rolls using a clean kitchen knife or dental floss. OR make a mark for six 1.5″ strips on the 9″ side, and use a pizza cutter to slice long 1.5×15″ strips of dough. Roll each dough to form the blueberry sweet rolls.
5. Cover and rest: Place the sweet rolls into the prepared baking pan, and cover to rest by the oven while the oven preheats to 350F. The rolls should double in size.
6. Bake: Place the blueberry cinnamon rolls into the oven to bake for 30-35 minutes, or until lightly golden brown on top. Then remove from the oven and allow the rolls to cool while you prepare the lemon glaze.
7. Make the lemon glaze: Whisk together the vegan cream cheese, lemon juice, lemon zest, and vanilla extract. Then add in the powdered sugar and whisk until combined.
8. Drizzle and serve! Drizzle the lemon glaze over the rolls, and serve immediately. Enjoy!

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Notes

Gluten free version:

1 1/2 cup (195 g) tapioca flour or starch
1 1/8 cup (165 g) millet flour
1/3 cup (75 g) granulated sugar
3 tbsp (15 g) psyllium husk powder
1 tbsp arrowroot starch or cornstarch
2 1/4 tsp (7 g) instant yeast (quick rise yeast)
1 cups (240 mL) dairy-free milk, lukewarm
3 tbsp (68 g) dairy-free yogurt,* room temperature
3 tbsp (45 g) vegan butter, melted but not hot
2 tbsp lemon juice
1 tbsp lemon zest
1 1/2 tsp (5 mL) apple cider vinegar
1 1/2 tsp vanilla extract

1. Follow step 1 in the main instructions.
2. Make the dough: Whisk together the tapioca flour, millet flour, granulated sugar, psyllium husk powder, arrowroot starch, and instant yeast. Then add in the remaining ingredients, and use a stand mixer or a wooden spoon to mix the dough until a thick dough ball forms (about 5-10 minutes).
3. Continue onto Step 3 in the main instructions.

Keywords: blueberry cinnamon rolls, small batch cinnamon rolls, vegan blueberry sweet rolls, blueberry sweet rolls, lemon blueberry rolls