If you love my homemade cinnamon rolls, but want something perfect for spring and summer, you are definitely going to want to try these Delicious Homemade Blueberry Rolls! The dough is golden, buttery, and oh so fluffy and soft on the inside! The filling is full of sweet juicy blueberries. Everyone is going to love this recipe and no one will believe you when you tell them it's vegan!
The Blueberry Sweet Roll Dough
There are two ways to make the blueberry sweet roll dough in this recipe!
The First Option is to use my classic cinnamon roll dough, which uses yeast and needs to rise for 2 hours. This version is my personal favorite, especially when working with regular flour (not gluten-free flour).
The Second Option is to skip the yeast and rising time and make a quick dough using regular or gluten-free all purpose flour, baking powder, and a few other ingredients. This version is best for when you're in a pinch or would like to make gluten-free blueberry rolls.
Blueberry Sweet Roll Ingredients
For the Dough
- Milk: To keep this recipe vegan, we use unsweetened oat or almond milk to form our blueberry sweet roll dough. If you are not vegan or dairy-free, regular milk will work. Warm it slightly in the microwave to help it activate the yeast or baking powder.
- Butter: To keep this recipe vegan, we use melted vegan butter to form our blueberry sweet roll dough. If you are not vegan or dairy-free, regular butter will work.
- Maple Syrup: Maple syrup gives our dough a little sweetness and also helps to activate the yeast or baking powder.
- Yeast or Baking Powder: If you are making yeasted dough, you will need active dry yeast. If you are making quick dough without yeast, you will need baking powder.
- Yogurt: If you are making gluten-free blueberry rolls, we recommend adding 1 tablespoon of non dairy yogurt to the dough to help it become more elastic. If you are not using gluten-free flour, you can skip the yogurt.
- Flour: We recommend using regular or gluten-free all purpose flour in this recipe. Our favorite gluten-free flours are King Arthur Measure for Measure or Cup4Cup.
For the Blueberry Sweet Roll Filling
- Blueberries: Fresh or frozen wild blueberries work best in this recipe.
- Butter: To butter the dough, making the blueberry filling gooey and delicious!
- Sugar: To sweeten the filling. We use regular or organic cane sugar.
For the Frosting
- Butter: Again, to keep this vegan cream cheese frosting dairy-free, we use softened vegan butter. If you are not vegan or dairy-free, regular butter will work.
- Cream Cheese: Like the butter, you may use regular or dairy-free cream cheese.
- Powdered Sugar: Used to sweeten the frosting.
How To Make Blueberry Sweet Rolls
Classic Yeasted Dough - 2 Hour Rise Time
- Preheat the oven to 350.
- Begin by warming the almond or oat milk in the microwave. Ensure it is warm and not hot. Add the melted vegan butter, maple syrup, and then sprinkle in the active dry yeast. Mix once or twice and then let this sit for 10 minutes or until the active dry yeast begins to activate and grow. Add the flour and mix until a thick dough forms. If using gluten-free flour, add the yogurt to help the dough become more elastic.
- Cover the dough in the bowl with a towel or plastic wrap and allow it to rise for 1 hour.
Quick Non-Yeasted Dough - No Rise Time
- Preheat the oven to 400.
- Mix the almond milk, maple syrup, melted vegan butter, and baking powder together. Add the flour and mix until a dough forms. If using gluten-free dough, add the yogurt and work it in to help the dough become more elastic.
Rolling The Dough & Forming The Rolls
- Once your dough has risen (if using yeasted dough) or it is done being mixed (for quick dough), place it onto a floured surface and roll into a ¼ inch thick slab.
- Spread the dough with softened vegan butter, sprinkle with blueberries, and finally, sprinkle with sugar.
- Roll the dough into a log or pinwheel. If you used gluten-free flour, your dough will be more crumbly. Just roll as carefully as you can.
- Grease your baking dish with non-stick baking spray.
- Slice the log or pinwheel into pinwheel shapes and place them into the baking dish so that they have room to grow but are not too far apart.
Baking & Serving
- If you used yeasted dough, cover the dish with the unbaked blueberry rolls with a kitchen towel. Let it sit (preferably on top of a warm oven) for 1 hour.
- If you used the quick dough, you can skip the rise time here.
- Once the dough is risen and ready, bake in the oven for about 30 minutes. The yeasted dough may take a little longer than the quick dough. Feel free to broil for 1-2 minutes at the end to give your rolls more color. You will know they are done when they are golden brown and the blueberries are bubbling.
Making the Cream Cheese Frosting
- Use an electric hand mixer or a whisk to mix together the powdered sugar, softened vegan butter, and vegan cream cheese to make the frosting. Spread or drizzle it over the warm blueberry rolls and enjoy!
Blueberry Sweet Rolls
Classic Dough (with yeast) - 2 Hours
- 1 cup warm (not hot) almond or oat milk regular milk will also work
- ¼ cup melted vegan butter regular butter will also work
- 2 tablespoon maple syrup
- 3 teaspoon active dry yeast
- 2 ½ cups regular all purpose flour or 2 cups of all purpose gluten free flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 tablespoon regular or non-dairy yogurt
Quick Dough (no yeast) - 30 Minutes
- ¾ cup unsweetened almond or oat milk regular milk will also work
- ½ cup melted vegan butter regular butter will also work
- 1 ½ teaspoon baking powder
- 2 cup regular or gluten-free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 tablespoon non dairy yogurt
Blueberry Sweet Rolls Filling
- ¼ cup softened vegan or regular butter
- ¼ cup sugar
- 2 cup fresh or frozen blueberries
Cream Cheese Icing
- 4 tablespoon softened regular or vegan butter
- 4 oz regular or vegan cream cheese
- 1 ½ cup powdered sugar
Blueberry Sweet Rolls (with yeast) - 2 Hours
- Prepare the dough by mixing the warm almond milk, melted vegan butter, and maple syrup. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes.
- Add the flour and mix until a dough forms. If using gluten free flour, add the non dairy yogurt into the bowl and then use your hands to work it in and form the dough into a mound. This creates more elasticity and the gluten free dough will hold together better when rolling. You don't need to do this step if using regular flour.
- Cover the bowl with 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.
- After the dough has risen for an hour, on a floured surface, roll the dough into a ¼ 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.
- Preheat the oven to 350.
- 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!
- Once the rolls have risen, remove plastic wrap and bake the rolls in the oven for about 35 minutes.
- 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!
Blueberry Sweet Rolls (no yeast) - 30 Minutes
- Preheat the oven to 400
- Mix the almond milk, melted vegan butter, and baking powder together. Then, mix in the flour until a thick dough forms. If using gluten free flour, add the non dairy yogurt to the dough and use your hands to work it in and form the dough into a mound. This will create more elasticity and help the dough hold together better when rolling.
- 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 ¼ inch thick slab. Spread with softened vegan butter, sprinkle with sugar, and top with blueberries. Use one cup in the rolls and sprinkle the remaining blueberries over the pinwheels before baking.
- 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.
- 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!
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.