Dairy-Free Blueberry Roll
Indulge in the sweet, fruity delight of this Dairy-Free Blueberry Roll, a vegan-friendly twist on a classic favorite! Perfectly soft and fluffy, these rolls are filled with a juicy blueberry-cinnamon filling, wrapped in a tender, buttery dough made with unsweetened almond milk and dairy-free butter. Whether you’re catering to dietary needs or simply looking for a fresh take on breakfast or dessert, this recipe will delight with its balance of tart blueberries, warm spices, and a bright lemon glaze that adds the perfect finishing touch. With straightforward instructions and no dairy in sight, these blueberry rolls are an easy, crowd-pleasing treat ideal for brunch gatherings or an indulgent snack. Plus, the recipe comes together with just 25 minutes of prep time—so you can relish the homemade goodness without spending hours in the kitchen!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 0.5 cup granulated sugar
- 1 teaspoon salt
- 1 cup unsweetened almond milk
- 0.25 cup dairy-free butter
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon cornstarch
- 0.75 cup powdered sugar
- 1 tablespoon lemon juice
- 2 tablespoons dairy-free butter (for filling)
- 1 teaspoon ground cinnamon
Instructions
In a small saucepan, warm the almond milk over low heat until lukewarm. Remove from heat and stir in the dairy-free butter until melted.
In a large mixing bowl, combine 2 cups of flour, instant yeast, sugar, and salt.
Add the warm almond milk mixture and vanilla extract to the dry ingredients. Stir until well combined.
Gradually add the remaining flour, 1/2 cup at a time, until the dough is soft but not sticky.
Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
In a small bowl, mix the blueberries with cornstarch and set aside.
Punch down the risen dough and roll it out on a floured surface into a 12x18 inch rectangle.
Spread the softened dairy-free butter over the dough, leaving a 1-inch border around the edges.
Sprinkle the cinnamon evenly over the buttered dough.
Evenly distribute the blueberry mixture on top.
Starting with the longer side, roll the dough up tightly, pinching the seam to seal.
Cut the roll into 12 equal pieces and place them in a greased 9x13 inch baking dish.
Cover with a towel and let rise again for 30 minutes.
Preheat the oven to 375°F (190°C).
Bake the rolls for 20-25 minutes or until golden brown.
In a small bowl, whisk together powdered sugar and lemon juice to form a glaze.
Once the rolls have slightly cooled, drizzle the lemon glaze over the top before serving.
Nutrition Facts
Calories |
2944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3080 mg | 134% | |
| Total Carbohydrate | 521.7 g | 190% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 219.8 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 521 mg | 40% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 816 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
