Vegan Cinnamon Roll with Blueberries

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  • 1 ½ cup flour
  • 3/4 cup almond milk
  • 3 tbsp oil
  • 2 tbsp sugar
  • 1 packet dry yeast
  • 1 dash lukewarm water


  • 3/4 cup blueberries
  • 1/4 cup brown sugar
  • 2 tbsp cinnamon


  • 1/2 cup powdered sugar
  • Juice of 1 lemon


Heat the almond milk until lukewarm and add the packet of dry yeast to dissolve it.

In a big bowl, put the sifted flour and sugar. Make a hole in the middle and pour the oil and milk with the dissolved yeast into it. Mix thoroughly.

Once the dough is firmer and not sticky, place on the table and knead for 3 to 5 minutes with both hands. The dough is ready when the texture is smooth and soft.

Grease a bowl and form a ball of dough, place it in the bowl and cover with a moist cloth. Allow the dough to leaven in a warm place unit twice its size.

For the filling, mix the sugar, cinnamon, and blueberries. Set aside.

Once ready, put the dough on the table and first roll it our with your hands, trying to form a rectangular shape, and then using a rolling pin, roll it out until it is 3 mm thick. Make it as rectangular as possible.

Spread the filling over the dough and roll it up. Cut in half, and then each half in 3 portions (the final portions must be approximately 2 inches each). Glaze lightly with oil and allow the rolls to rest until twice their size, again.

Preheat the over to 350°F, then bake the cinnamon rolls for 20 minutes or until golden.

For the glazing, dissolve the sugar in lemon juice and apply on each roll.