Vegan Blueberry Cinnamon Rolls
Ingredients
- 3 cups plain flour, plus more for dusting
- 3/4 cup vegan milk, warm
- 1/2 cup melted vegan butter
- 1/4-1/2 cup sugar or coconut sugar
- 1 tbs instant dried yeast
- 1 tbs cinnamon
- Pinch of nutmeg
- Pinch of salt
Filling and glaze
- 1 cup blueberries
- 1-2 cups powdered sugar or 1/4 cup maple
- 2 tbs corn flour
- 1 tbs ground cinnamon
- Dash of vanilla
Preparation
Combine all of the roll ingredients in a large bowl or use a stand mixer, mix and knead until smooth, cover with a tea towel and let rise in a warm place for at least 1 hour or until doubled.
In a small saucepan, add the blueberries, a dash of water and a few tablespoons of sugar or maple syrup, boil for 3 minutes, then reduce heat, add cinnamon, corn flour and vanilla, blend roughly to make a chunky puree, return to heat and stir until thickened, then set aside to cool.
On a floured surface, roll out the dough into a rectangular shape and spread most of the blueberry puree onto it, reserving some puree.
Roll the dough into a tube and cut into rolls using a sharp oiled knife, then cover and let rise again.
Preheat the oven to 180°C (350°F).
Add the remaining powdered sugar or maple syrup to the reserved blueberry puree, simmer on low heat until thickened, blend into a puree and set aside.
Bake the rolls for 25-30 minutes or until slightly golden brown.
Once the rolls have cooled slightly, drizzle with the blueberry glaze.
