Blueberry Cinnamon Rolls Vegan Recipe

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Try as I might, I’m hard pressed to think of a more intoxicating aroma than freshly made baked goods with loads of cinnamon, piping hot from the oven. You know, that close-your-eyes-and-breathe-as-deeply-as-you-can scent. Well, I was rewarded with that exact olfactory experience after making these Blueberry Cinnamon Rolls. As you can imagine, it was borderline painful to wait for the rolls to cool enough to dive into one; but yes, it was worth the wait!

With a soft and lightly sweetened dough, tons of cinnamon, fresh blueberry flavor literally bursting in every bite, and a touch of glaze drizzled on top, it’s easy to forget that these cinnamon rolls are much healthier than most. The tender dough is comprised of half whole wheat pastry flour instead of 100% all-purpose, unsweetened applesauce in lieu of butter, and a mere 2 Tbsp of evaporated cane juice in place of sugar. These cinnamon rolls are sweet, what with the brown sugar in the filling, but I used only a modest amount of glaze cut back on the overall amount of sugar.

NameBlueberry Cinnamon Rolls Vegan Recipe
Prep Time20 minutes
Cooking Time25 minutes
Total Time2 hours
Blueberry Cinnamon Rolls

For those of you who are interested, I plugged the ingredients into an online calorie calculator, and was pleasantly surprised that each roll came out to a reasonable 286 calories, 4.1 grams of fat, and 24 grams of sugar (admittedly high in sugar for a regular breakfast, but okay as an occasional treat). Compare that to the astonishing 813 calories, 32 grams of fat, and 55 grams of sugar in a Cinnabon roll (the linked website notes that this nutritional information came directly from the USDA or manufacturer), and it’s perfectly clear which is the better choice.

Blueberry Cinnamon Rolls

Using my slight adaptation of Sarah’s recipe for vegan cinnamon rolls (linked below) as a starting point, I couldn’t help but add in fresh blueberries to the cinnamon filling a la Kevin and Annie (also linked below). The juicy berries were such a fantastic addition to an already delicious cinnamon roll.

I couldn’t help but snap a photo of everyone’s favorite part of a cinnamon roll… the super soft & gooey center!

Blueberry Cinnamon Rolls

Seeing as I’m posting this on a Saturday, I highly recommend that you gather together the necessary ingredients and surprise someone you love with these Blueberry Cinnamon Rolls as a special Sunday breakfast.


  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm almond milk (or any plant-based milk)
  • 1/4 cup granulated sugar
  • 1/4 cup melted coconut oil
  • 3 cups all-purpose flour (plus extra for dusting)
  • 1/2 teaspoon salt


1. Activate the Yeast

In a small bowl, combine warm almond milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy.

2. Prepare the Dough

In a large mixing bowl, combine the yeast mixture, melted coconut oil, and salt. Gradually add the flour, one cup at a time, stirring until a dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until it’s smooth and elastic.

3. First Rise

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

4. Roll Out the Dough

Once the dough has risen, punch it down, and roll it out into a rectangle on a floured surface, roughly 16×12 inches.

5. Add the Filling

In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the rolled-out dough. Then, sprinkle the fresh blueberries over the cinnamon-sugar mixture.

6. Roll and Cut

Carefully roll the dough into a log starting from the long edge. Slice the log into 12 equal-sized rolls.

7. Second Rise

Place the rolls in a greased baking dish, cover them with a kitchen towel, and let them rise for another 30-45 minutes.

8. Bake

Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 25-30 minutes or until they turn golden brown.

9. Make the Glaze

While the rolls are baking, prepare the glaze by whisking together the powdered sugar, almond milk, and vanilla extract until smooth.

10. Glaze and Serve

Once the rolls are done, let them cool for a few minutes, then drizzle the glaze over the top.

Estimated Nutrition Serving

Calories260 kcal
Dietary Fiber2g
Total Fat5g
Saturated Fat4g

These estimated nutrition values are based on typical ingredients used in vegan cinnamon roll recipes and may vary depending on the specific brands and quantities of ingredients you use. Be sure to check the labels on your ingredients for more accurate nutritional information if needed. Enjoy your vegan Blueberry Cinnamon Rolls!

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