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Blueberry Cinnamon Rolls

These blueberry cinnamon rolls are soft, cake-like and bursting with fresh blueberry flavor. The best part - they're made without any animal products or gluten!
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Proofing time (first + second rise) 4 hours
Servings: 12 cinnamon rolls
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Video

Ingredients
  

  • 100 g sorghum flour
  • 300 g millet flour
  • 237 g tapioca starch
  • 70 g corn starch
  • 40 g psyllium husk powder
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 111 g coconut sugar
  • 428 g soy milk, warm (110-120℉)
  • 1 pack active dry yeast
  • 2 tsp apple cider vinegar
  • 226 g plain yogurt I used kite hill
Blueberry Compote
  • 1 lb frozen blueberries
Cream Cheese Icing
  • 16 oz cream cheese
  • 2 cups powdered sugar
  • ¼ cup plant milk as needed
Maple Glaze
  • ¼ cup maple syrup
  • 2 tbsp plant milk

Equipment

  • 1 baking pan 9 x 13

Method
 

Cinnamon Rolls - First Rise (1hr)
  1. Mix ¼ cup of the coconut sugar into the warmed milk and stir to combine. Add the packet of yeast and allow the yeast to bloom for 10 minutes.
  2. Combine the dry ingredients together in a large bowl
  3. Pour the milk mixture and yogurt into the dry ingredients. Stir with a spatula for a minute or so, then switch to kneading. You can use your hands to knead, or you can let a stand mixer do the job. Knead for about 8 - 10 minutes.
  4. Once the dough is fully kneaded (the dough should be smooth and no longer stick to your hands), shape it into a large ball and set it in a lightly greased bowl. Cover the bowl with a kitchen towel and allow it to rise somewhere warm (~80℉) for 45 minutes to 1 hour.
Blueberry Compote
  1. While the dough is on its first rise, make the blueberry compote. Bring the frozen bag of blueberries out to rest at room temperature for 20 minutes, then add the bag to a medium saucepan. Cook for 10-15 minutes on medium heat (stir occasionally) or until the berries have released plenty of juices and have started bubbling. Remove from heat.
Shaping the Cinnamon Rolls
  1. After the dough has doubled in size, roll it out into a large sheet on a lightly floured surface.
  2. Spread ¾ the blueberry compote over the sheet of dough.
  3. Using a pizza cutter, slice the dough into 2.5-3" ribbons. Roll each individual ribbon up into a cinnamon roll.
Second Rise (3+ hrs)
  1. Place the rolls into a lightly greased 9x13 baking pan. Cover with a second towel and allow to rise for at least 3 hours or overnight.
  2. Bake the cinnamon rolls at 350℉ for 30 - 35 minutes. Brush the rolls with the maple glaze when there are 5 minutes left in the bake.
  3. Allow the cinnamon rolls to cool before icing.
Make the Cream Cheese Icing
  1. This can be made in advance, if needed. Using a hand mixer, beat together the cream cheese and sugar (no need to soften the vegan cream cheese). Add milk to achieve a thinner texture, if desired. The thickness of the icing is really a personal preference, so trust your gut!