AuthorJillian
DifficultyIntermediate

These vegan blueberry sweet rolls are out of this world good! They are buttery, sweet, fluffy, and covered in vegan cream cheese icing! The filling is oozing with bubbling blueberries. Be prepared to amaze everyone (even the non-vegans) with this ridiculously good vegan sweet roll recipe!

ShareSave
Yields12 Servings
Prep Time1 hr 30 minsCook Time40 minsTotal Time2 hrs 10 mins
Option 1 : Classic Vegan Dough with Yeast - 2 Hours
Option 2 : NEW No-Yeast Quick Dough - 30 Minutes
Blueberry Filling
Vegan Cream Cheese Icing
Option 1 - Classic Blueberry Sweet Rolls Instructions - With Yeast - 2 Hours
1

Prepare the dough by mixing the warm almond milk, melted vegan butter, and maple syrup. Add baking powder if using. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes. If making gluten free rolls, add the apple cider vinegar and mix.

2

Add the all-purpose flour and mix until a dough forms. Leaving the dough in the bowl, form it into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Note, if using gluten free all purpose flour, the dough will not rise as much.

3

After the dough has risen for an hour, on a floured surface, roll the dough into a 1/4 inch oval or rectangle (add more flour if the dough is too sticky to roll). Spread the softened butter to cover the dough. Top with the sugar and blueberries.

4

Gluten Free Tip: If using gluten free flour in your dough - it may be more fragile and difficult to roll. Use one cup in the rolls and sprinkle the remaining blueberries over the rolled pinwheels before baking. Your results may not be as “pretty” but they will taste spectacular!

5

Preheat the oven to 350.

6

Roll the dough into a log and cut it into about 10-12 pinwheels. Place the pinwheels into a baking dish so that they are close but not touching. Cover them with a towel or loose plastic wrap and set aside for another 30 minutes. Note, if your rolls are gluten free, they won't be as voluminous as rolls with gluten in them, but they'll be every bit as delicious!

7

Once the rolls have risen, remove plastic wrap and bake the rolls in the oven for about 35 minutes.

8

While the rolls are baking, make the vegan cream cheese frosting by using an electric hand mixer to mix together the softened vegan butter, powdered sugar, and vegan cream cheese. Allow the rolls to cool and spread the icing over the rolls. Enjoy!

Option 2 - NEW Quick 30 Minute No-Yeast Blueberry Sweet Rolls
9

Preheat the oven to 400

10

Mix the almond milk, melted vegan butter, and baking powder together. Then, mix in the flour until a thick dough forms.

11

Place the dough onto a floured surface and sprinkle the top with more flour. Use a floured rolling pin to roll the dough into a 1/4 inch thick slab. Spread with softened vegan butter, sprinkle with sugar, and top with blueberries. The no yeast dough & the gluten free dough might be more fragile. Use one cup in the rolls and sprinkle the remaining blueberries over the pinwheels before baking.

12

Carefully roll the dough into a log. Slice the log into 10-12 pinwheels and place them into a greased round dish. Bake the rolls for about 20 minutes. Option to broil for 1-2 minutes at the end to give them more color.

13

While the rolls are baking, you may use an electric hand mixer to mix the vegan cream cheese, softened butter, and powdered sugar to make the icing. Allow the rolls to cool before frosting. Enjoy!

Ingredients

Option 1 : Classic Vegan Dough with Yeast - 2 Hours
Option 2 : NEW No-Yeast Quick Dough - 30 Minutes
Blueberry Filling
Vegan Cream Cheese Icing

Directions

Option 1 - Classic Blueberry Sweet Rolls Instructions - With Yeast - 2 Hours
1

Prepare the dough by mixing the warm almond milk, melted vegan butter, and maple syrup. Add baking powder if using. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes. If making gluten free rolls, add the apple cider vinegar and mix.

2

Add the all-purpose flour and mix until a dough forms. Leaving the dough in the bowl, form it into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Note, if using gluten free all purpose flour, the dough will not rise as much.

3

After the dough has risen for an hour, on a floured surface, roll the dough into a 1/4 inch oval or rectangle (add more flour if the dough is too sticky to roll). Spread the softened butter to cover the dough. Top with the sugar and blueberries.

4

Gluten Free Tip: If using gluten free flour in your dough - it may be more fragile and difficult to roll. Use one cup in the rolls and sprinkle the remaining blueberries over the rolled pinwheels before baking. Your results may not be as “pretty” but they will taste spectacular!

5

Preheat the oven to 350.

6

Roll the dough into a log and cut it into about 10-12 pinwheels. Place the pinwheels into a baking dish so that they are close but not touching. Cover them with a towel or loose plastic wrap and set aside for another 30 minutes. Note, if your rolls are gluten free, they won't be as voluminous as rolls with gluten in them, but they'll be every bit as delicious!

7

Once the rolls have risen, remove plastic wrap and bake the rolls in the oven for about 35 minutes.

8

While the rolls are baking, make the vegan cream cheese frosting by using an electric hand mixer to mix together the softened vegan butter, powdered sugar, and vegan cream cheese. Allow the rolls to cool and spread the icing over the rolls. Enjoy!

Option 2 - NEW Quick 30 Minute No-Yeast Blueberry Sweet Rolls
9

Preheat the oven to 400

10

Mix the almond milk, melted vegan butter, and baking powder together. Then, mix in the flour until a thick dough forms.

11

Place the dough onto a floured surface and sprinkle the top with more flour. Use a floured rolling pin to roll the dough into a 1/4 inch thick slab. Spread with softened vegan butter, sprinkle with sugar, and top with blueberries. The no yeast dough & the gluten free dough might be more fragile. Use one cup in the rolls and sprinkle the remaining blueberries over the pinwheels before baking.

12

Carefully roll the dough into a log. Slice the log into 10-12 pinwheels and place them into a greased round dish. Bake the rolls for about 20 minutes. Option to broil for 1-2 minutes at the end to give them more color.

13

While the rolls are baking, you may use an electric hand mixer to mix the vegan cream cheese, softened butter, and powdered sugar to make the icing. Allow the rolls to cool before frosting. Enjoy!

Blueberry Sweet Rolls with No-Yeast Option