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Vegan Wild Lemon Blueberry Cinnamon Rolls Recipe

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3.9 from 15 reviews

These Vegan Wild Lemon Blueberry Cinnamon Rolls are a delightful plant-based twist on classic cinnamon rolls, featuring a tangy wild blueberry and lemon sauce layered inside soft, fluffy dough. Perfect for breakfast or brunch, they are topped with a smooth vegan vanilla glaze for an irresistible finish.

Ingredients

Wild Lemon Blueberry Sauce

  • 2 cups wild blueberries (frozen)
  • 3 tbsp lemon juice
  • zest of 1 lemon
  • 1 tbsp cornstarch

Dough

  • 4 – 4 1/2 cups all purpose flour (divided)
  • 1 packet instant rise yeast
  • 1/4 cup cane sugar
  • 1/2 tsp salt
  • 1 1/2 cup almond milk (warm)
  • 4 tbsp vegan butter (melted)

Filling

  • 1 1/2 tbsp vegan butter (room temperature)
  • 4 tbsp brown sugar (packed)
  • 1 tsp cinnamon
  • wild lemon blueberry sauce (prepared)

Glaze

  • 2 cups powdered sugar
  • 3–4 tbsp almond milk
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare Wild Lemon Blueberry Sauce: In a pot over medium-low heat, combine frozen wild blueberries, lemon juice, lemon zest, and cornstarch. Stir well and let the mixture simmer for 10-15 minutes until the blueberries break down and the sauce thickens. Remove from heat and set aside to cool.
  2. Mix Dry Ingredients: In the bowl of a mixer, whisk together 2 cups of flour, instant yeast, cane sugar, and salt until evenly combined.
  3. Add Wet Ingredients: Pour in the melted vegan butter and warm almond milk (warm to the touch but not hot). Whisk until the mixture is smooth.
  4. Knead the Dough: Attach the dough hook to the mixer and turn on low speed. Gradually add the remaining flour until the dough pulls away from the bowl edges and forms a soft ball. Avoid adding too much flour or overmixing. Cover the dough and let it rest for 10 minutes.
  5. Roll Out Dough: Dust a large piece of parchment paper with flour and roll the dough into a large rectangle.
  6. Assemble Filling: Spread the room temperature vegan butter evenly over the dough, leaving about half an inch clear around the edges. Sprinkle brown sugar and cinnamon over the butter. Then, evenly spread the prepared wild lemon blueberry sauce on top.
  7. Roll and Slice: Starting from the wide side, tightly roll the dough into a log. Use a sharp knife to cut the log into 6 even pieces. Place the rolls in a baking dish lined with parchment paper or sprayed with non-stick spray.
  8. Let the Rolls Rise: Cover the rolls and place them in a warm environment to rise. Preheat the oven to 200°F, then turn it off and crack the door open. Place the rolls inside the warm oven and let rise for 30 minutes until doubled in size.
  9. Bake: After rising, preheat oven to 350°F. Bake the rolls for 20-22 minutes until golden brown and cooked through.
  10. Prepare Glaze: While the rolls bake, whisk together powdered sugar, almond milk, and vanilla extract until smooth.
  11. Glaze the Rolls: Remove the rolls from the oven and drizzle the glaze over them while still warm. Serve immediately for best flavor.

Notes

  • Make sure the almond milk is warm but not hot to activate the yeast properly without killing it.
  • Do not add too much flour during kneading to keep the rolls soft and fluffy.
  • You can use fresh blueberries if wild frozen blueberries are unavailable, though the tartness might differ slightly.
  • The rising step in the warm oven helps create a light texture in the rolls.
  • Store leftovers covered at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://bitezly.com/vegan-wild-lemon-blueberry-cinnamon-rolls-recipe/