I love a classic cinnamon roll, but what I love more is putting a modern spin of a staple recipe! One of my personal favorites is..
Growing up, we were lucky to have the ready made option and they were never homemade in my home. However, like everything else, you get back what you put in, and it’s worth the added energy to create them! Even if it takes you forever to clean the dough stuck to your kitchen counter lol.
What I love about this recipe, is everything! It’s your staple cinnamon roll recipe, a handful of ingredients, features fresh blueberries and notes of lemon which are perfect for the warm weather!
If you love warm weather inspired brunch concept that is timeless, these vegan Lemon Blueberry Sweet Rolls are it!
Why this recipe rocks:
Staple roll recipe, you can modify the flavor as you like!
2 1/2 cups all-purpose white flour, plus more for kneading
1/3 cup vegan butter, melted
1/2 cup unsweetened almond milk
1/3 cup cane sugar, brown sugar, or coconut sugar
1 teaspoon fine sea salt (optional)
For the filling:
1/2 cup cane sugar or brown sugar
1 1/2 tablespoons cinnamon (optional)
1/4 cup vegan butter, melted
3 cups blueberries
2 tbsp lemon zest
1/2 squeeze lemon
For the frosting:
1 cup powdered sugar
2tbs lemon juice
1 tbsp lemon zest
Pre-heat oven to 250. Set aside a 9- by 13-inch casserole dish.
For the yeast: In a small bowl, add the warm water. Make sure it’s not too hot; it should feel like warm bath water (approximately 110°F/45°C). Stir in the sugar until mostly dissolved. Now, stir in the yeast until dissolved. Set aside for about 6 to 7 minutes so the yeast can activate (it’ll look foamy when ready).
For the dough: Flour a working surface for later. Add 3 cups of flour into a large mixing bowl.
Combine the melted 1/3 cup vegan butter, room temp almond milk, 1/3 cup sugar, and salt. The mixture should be lukewarm—if it’s any hotter let it cool off for a minute. Stir in all of the yeast mixture until just combined.
Pour the wet yeast mixture over the flour and stir with a large wooden spoon. Stop mixing once all of the flour is incorporated and it looks a bit like muffin batter, about 15 seconds.
Mix with a spoon for several seconds. Lay onto a floured surface and gradually add more flour until it forms a firm dough. Dough will be sticky at first, but come together. Knead the dough for about 3 to 4 minutes until it’s no longer sticky to the touch; it should be smooth and elastic.
Shape the dough into a ball and place into a clean oiled bowl. Flip the dough around so it gets lightly coated in the oil. Turn off the oven, tightly cover the bowl with plastic wrap and place it in the oven or simply in a warm, draft-free area. Let the dough rise for 60 minutes.
After the first dough rise, re-flour your working surface and grab a rolling pin. Roll the dough into a large rectangle, approximately 20 by 14 inches.
With a pastry brush, spread the melted vegan butter onto the dough, covering the entire surface except the very ends to ensure it seals when you slice. Sprinkle with sugar, and lemon zest, a squeeze of lemon juice, and blueberries, leaving a 1/2 inch around the edges without any sugar.
Grab the end of the dough (short side of rectangle) and roll it up, rolling as tightly as possible. Place it seam-side down once it’s rolled up. Use a serrated knife to slice 1 1/2 inch–thick rolls. You should have 10 to 12.
Grab your cut rolls and place into the prepared pan a few inches apart from one another. Cover the pan with plastic wrap, place into the oven and allow them to rise for another 45 minutes. They will double in size.
After the second rise, remove the rolls from the oven and preheat the oven to 350°F (180°C). Remove the plastic wrap. Bake the rolls for 23 to 26 minutes at 350°F (180°C), until lightly golden in a few spots. Remove from oven and allow the rolls to cool for about 10 minutes. Combine the frosting ingredients, pour over top, enjoy immediately!