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)
Optional Blueberry Cream Cheese Frosting:
- 1/4 cup (56 g) vegan cream cheese, room temperature
- 1/4 cup (56 g) vegan butter, room temperature
- 3 tbsp blueberry jam
- 1 tbsp lemon zest
- 1/2 tbsp vanilla bean paste
- 1-2 cups powdered sugar, sifted (depending on how sweet you want the glaze)
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 OR blueberry cream cheese frosting: Whisk together the vegan cream cheese, lemon juice, lemon zest, and vanilla extract. Then add in the powdered sugar and whisk until combined. For the blueberry cream cheese frosting, whisk together the vegan cream cheese, vegan butter, blueberry jam, 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.