The Best Vegan Blueberry Rolls
Servings 8 servings
Calories 300kcal
Ingredients
- 3.5 cups all purpose organic unbleached flour
- 1 packet rapid rise yeast
- 2 tbsp avocado oil or extra virgin olive oil
- 1/2 cup maple syrup
- 1 cup unsweetened almond milk
blueberry filling
- 2 cups frozen blueberries
- 1 cup unsweetened almond milk
- 2 tbsp maple syrup
- 1 tbsp vegan butter
- 1/4 tsp vanilla extract
4 tbsp organic cane sugar for sprinkling on dough
glaze
- 1/2 cup vegan cream cheese
- 2 tbsp maple syrup
- a few tbsp almond milk to thin it out
Instructions
- heat the almond milk in the microwave for 1.5 minutes. then, add the maple syrup and avocado and whisk together.
- transfer mixture to a large mixing bowl and sprinkle on yeast and mix well. let it sit for a couple of minutes.
- add the flour (1/2 cup at a time and stir). once the dough is mixed well and sticky, transfer it to a lightly floured surface and knead for a couple of minutes or so.
- on a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/3 to 1/4-inch. then, sprinkle the cinnamon sugar mixture on top.
- then, sprinkle the sugar on top of the dough.
- for the blueberry sauce, add the frozen blueberries, almond milk and maple syrup to a large pan and cook on medium heat for 20 minutes or until it thickens and stir often. then, once it's done cooking, add the vegan butter and vanilla extract.
- let the sauce set for ten minutes to thicken and to avoid a huge mess on the counter, carefully spoon the filling on the dough.
- starting at one end, tightly roll up the dough and situate seam side down. with a knife or string of floss, cut the dough into roughly 1.5- 2 inch sections and place in a greased 9 x 13 inch square baking pan.bake at 350 degrees for 25 minutes.
- bake at 350 degrees for 27 minutes.
- whisk the glaze ingredients together, pour on the top and enjoy!