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 an option for 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?! Just like my small batch lemon rolls, 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:
Ingredients for the dough:
- 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
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!
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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!
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Small Batch Gooey Lemon Blueberry Cinnamon Rolls (Secretly Vegan!)
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
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!
Ingredients
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
- 1/2 tbsp ground cinnamon*
- 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)
Instructions
- 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.
- 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.
- Roll out the dough: Mix the blueberry jam and cinnamon together if using cinnamon. 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.
- 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.
- 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.
- 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.
- 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.
- Drizzle and serve! Drizzle the lemon glaze over the rolls, and serve immediately. Enjoy!
Notes
If you want just blueberry lemon sweet rolls: Omit the cinnamon in the filling section.
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
- Follow step 1 in the main instructions.
- 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).
- Continue onto Step 3 in the main instructions.
This looks amazing, I can’t wait to try it! Do you have any recommended high altitude alterations?
Hi Jean!! Oof I wish I was more experienced with high alt baking :/ I’m so sorry! From my limited knowledge of it, I would suggest raising the temperature and decreasing the time, but again, I haven’t personally baked anything at high altitude. If you do decide to try them, let me know how it comes! I also found this guide from King Arthur that seems really helpful: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I had to make these immediately and I don’t regret it. They are just so delightful! The lemon blueberry is such a great combo
This is awesome 🙂 So glad you loved them!! Thank you!
Hi Britt! I’m a little new in the kitchen and have been loving all things lemon blueberry. I saw your recipe and knew I had to try it! My only question however, is if im using a fast rising instant yeast mix, shouldI be mixing it with warm water or milk to get it to rise on its own first or am I ok to mix all the ingredients as listed and let it rise ? Thank you for sharing!
No problem!! So you’ll mix everything together, including the warm milk 🙂 It’s best to have the other ingredients (the yogurt specifically) at room temperature as well! Enjoy!!
These look so good! Is there a way to use eggs instead of the yogurt? If so, how many would we use for this recipe?
Oh I hope you try it!! So I haven’t tested this recipe with eggs- if you’re not vegan, you can actually use regular dairy yogurt, but for reference, 1/3 cup yogurt = 1 large egg. Again, I haven’t tested this so I can’t guarantee any results other than vegan, but you’re welcome to try!
I cannot wait to try and make these for my daughter. We’ve recently found out she’s severely allergic to milk and milk proteins, eggs, tree nuts, peanuts, corn and mildly allergic to wheat! It’s been so hard trying to find stuff she can have or new recipes because she’s so tired of bland foods. Which I can’t blame the girl! I hope she enjoys these!!! They look so good!
I’m so excited for you to try these!! So sorry to hear about your daughter’s allergies though :/ I know that coconut is technically a tree nut but know a few friends with tree nut allergies who can safely tolerate coconut- I’m not sure about your case, but definitely check with her doctor because I know that a lot of vegan products contain coconut!
Courtney,
I hope you see this reply. I’m allergic to milk proteins and my son and granddaughter have allergies to all nuts, eggs, sunflowers and some fruits. I’ve been cooking and baking around all of us forever. Ener-G Foods makes an Egg Replacer made from potato and tapioca flour that works beautifully in recipes and baking. Use Oat milk and Oat Milk Creamy in place of milk. You can also make heavy cream with oat milk: 2/3 c. Oat Milk and 1/3 c. Melted Vegan Butter add to blender (add sugar, maple syrup or vanilla if you want it sweetened) and blend until smooth. I’ve found ways to convert nearly every recipe I’ve come across and those without allergies can never tell I’ve done anything different. WOWButter is made from roaster soybeans, much healthier than peanut butter and we love the flavor. Also of note. I use Watkins Imitation Butter Flavoring to help boost the flavor of the vegan butter, especially when the recipe is a butter centric flavor profile. Just because your daughter has allergies doesn’t mean she can’t enjoy food. Once you figure it all out and get use to cooking this way as your new normal, everything will fall in place and become very simple and second nature. You’ll convert recipes instantaneously. If you want to connect for tips, recipes or support you can find me on FB. Many Blessings
Tried these and my cinnamon rolls didn’t rise for whatever reason 😔 the frosting and filling was super yummy. The cinnamon rolls weren’t only because they didn’t rise so they just tasted odd honestly. Sad they didn’t work out, not sure what I did wrong with the recipe!
Hi Kaitlin! It sounds like you had a bad batch of yeast :/ That can happens sometimes! If they didn’t rise and tasted odd, it was definitely the yeast. I’m so sorry about that!
These look great!! Do you have any of the nutritional information like calories? Thanks!
Aw thank you! I typically don’t put nutritional info for my recipes, but you’re welcome to plug the recipe into an online calculator yourself- might be more accurate because you can adjust for the specific ingredients you use!
I can’t wait to bake the gluten free version of these rolls. I noticed that the recipe for the gluten free version omits the salt. Is that a mistake? Also can a lite olive oil be used in the dough instead of melted vegan butter? Thanks
Hi Wanda! Oh yes, so sometimes salt inhibits the growth of yeast, and I know with gluten free recipes, it’s already hard enough with getting the dough to properly rise with yeast, BUT you can use the little salt that’s added to the vegan butter- that’s totally fine! If you’re more experienced with yeast, feel free to add in 1/8 tsp of sea salt to the dough. That will be okay! I just didn’t want new bakers to potentially add in too much salt and for there to be an issue with the rising!
Hey! Can I make this recipe non-vegan by using eggs, regular milk, and regular butter? Also, is the vanilla bean paste necessary or is there something else I could use like vanilla extract?
Hi Brooke! I haven’t personally tried this as I’m vegan, so I can’t speak to results. I know that a few people have swapped in dairy products for the non dairy and had success! And yes, you can use vanilla extract in lieu of paste!
I’m unfamiliar with psyllium husk powder. What is it’s role in a recipe? if I can’t find it in my small town, is there something to use as an alternative?
Can’t wait to try this !!
Hi! You mentioned in step 5 that the rolls should be proofed while the oven is preheating. I know everyone’s oven works a little differently, so approximately how long would you recommend us letting the dough rise? Just wanted to make sure. Thanks so much 🙂
Hi Alyssa! Oh sure! So basically you want to prove again until they’re about nearly double in size. It will take approx. 15-20 minutes, depending on how warm your kitchen is (which is why it’s good to stick them close to the oven, as that’s usually warmest!). I hope that helps!
Hey! If I have regular instant yeast, how long should I let it rise for?
Hi Giada! If you’re using instant yeast, the time will still vary based on how warm the rising area is, but generally, it will take the rolls anywhere from 20-30 minutes to rise before going into the oven! You’re looking for them to be doubled in size 🙂
I was so excited to try this recipe! However, I didn’t notice that your yeast grams didn’t change for doubling the recipe. It says 5 g for 1x, 2x and 3x. I added more yeast, but couldn’t get it to rise.
I just tried again, this time I bought new yeast and used 1 packet for 2x and it still didn’t rise. I warmed the milk, room temp butter, sat it by my stove, sat it over a pot of steaming water and still nothing. I used my kitchen-aid hook too. What am I doing wrong?
Hi Jennifer, I’m sos sorry this is happening to you! There are a few reasons for dough not rising- did the dough ever feel warm at all? If your dough ball itself feels cold, it won’t ever rise because it needs warmth! And are you making sure to include the sugar/not reducing the sugar at all? Yeast thrive on sugar and need that to rise! Also, you are using a kitchen scale correct? And are you using quick rise or active? Let me know the answers here and I can better pin point what happened!
Thank you so much for all of the tips. I ended up putting the rolls in my hot car and it worked! It just took a lot longer than I thought to rise.
Thank you again! (But please fix the grams for the yeast for the different quantities)
Love these!
Hi Britt. I’m thinking of making the dough and doing a cold ferment overnight and rolling it out tomorrow morning. What do you think?
Hi Danny! I think it would definitely work, but use the active dry yeast instead, and you might just need longer to proof once rolled as the dough will be colder- but I’ve done this before and it works!
I just stumbled upon your site! I don’t have any of the gf ingredients, but have a 1-1 gf flour. Will that change the result?
Hi Heather! So the recipe will be quite tricky with just 1:1 flour- the recipe would need to be adapted quite a bit, and unfortunately I just haven’t tested that (because I’ve tried to use 1:1 gf flour in the past for yeasted recipes, and it just doesn’t work for me!). So sorry!!
Hi! This recipe seems amazing! Do you think that I can use raspberry jam instead of blueberries (I have a jar of raspeberry jam to finish).
Have a wonderful day!
Hi Britt!
I wanted to make these for my best friend’s Bachelorette Weekend, but I was wondering if you have suggestions for freezing? I’d like to prepare the dough ahead of time and take with me frozen so I can just throw them in the oven the morning we want to enjoy.
Thanks in advance!
Hi Salena! Oh that’s so fun!! So you can definitely freeze them after shaping- you don’t need to do the second rise just yet. Freeze them after shaping, then the night before you’re ready to bake, transfer them to the fridge to thaw overnight. Then about 2-3 hours before baking, let them sit at room temperature. Preheat the oven and let them continue to rise before baking. Then bake just as you would the regular rolls!
Hi, I noticed that there’s no proofing of the dough between making it and rolling it out (unless I’m misreading). I know in other recipes there’s normally a proofing stage there. Should I proof or does it not need to be proofed due to the quick-rise yeast? Love your recipes, you’re my favourite vegan baker!
Hi Rachel! Aw thank you so much! So with he quick rise yeast, I almost never proof it twice, I just immediately use the dough and proof then bake! However, if you’re using active dry yeast, it’s best to proof it twice 🙂
Is there a way to make these the night before and bake in the morning? How would you go about doing that?
Yes absolutely! I would make them right until you finish shaping them. Then cover and let them proof in the fridge overnight. Then the next morning you can take them out and let them rise by the oven while it preheats. Bake per usual!