Lemon Blueberry Rolls
Spring is here and we are SO ready for it!
It's time to break out the spring dresses, the spring flowers, and these Lemon Blueberry Rolls. They're gluten-free, vegan, and bursting with antioxidant filled blueberries.🍋🫐
They're also perfect for Easter! You can make them ahead of time to enjoy them with family and friends at your holiday celebration!
One of our favorite things about the warmer months is that blueberries are officially in season. Rich in nutrients and loaded with antioxidants, blueberries make for the best nutritious fruit to sneak into all your tasty recipes. These berries may be small but sure are mighty when it comes to fighting inflammation, improving brain function, boosting immunity, and improving insulin sensitivity.
- 2 1/4 tsp dry active yeast
- 1 cup warm milk
- 3 tbsp sugar (granulated works best to activate the yeast)
- 4 tbsp melted vegan butter
- 2 1/2 cups 1:1 gluten-free flour blend (with xanthan gum)
- 1/4 tsp salt
- 1/4 cup blueberry chia jam
- 1/4 cup soft butter (from temperature)
- 2 tbsp cinnamon
- 1/4 cup brown sugar
- 1 cups powdered sugar
- 1/2 cup vegan cream cheese (from temperature)
- 1 tbsp lemon juice
- Pinch salt
- Rawcology Blueberry Granola
Place milk in the microwave for 30 seconds up to 1 minute. Add sugar and yeast and whisk to combine. Set it to the side to activate for 10 minutes.
Whisk flour, xanthan gum and salt and add to bowl of a standing mixer attached with the dough hook. Once yeast has started to froth add to the flour mixture with the melted butter. Turn machine on working the dough for approximately 10 minutes.
Turn dough out onto a floured surface and knead until you form a smooth ball. Place in a lightly oiled bowl and cover with plastic wrap or 2 kitchen towels. Place in a warm spot for 1 hour to proof until doubled in size.
To prepare filling add jam and butter together and mix to combine. In a separate small bowl add cinnamon and sugar and mix to incorporate. Set aside until ready to use.
Once dough has doubled in size place on a lightly floured surface and roll into 9x13 rectangle. Spread the butter/jam liberally over the surface of the dough all the way to the edge. Sprinkle with cinnamon sugar on top.
Working from the long edge start to roll the dough into a log shape. Use a bench scraper or dental floss (flavourless!!) to cut into 8 equal buns. Place in a greased 9” baking pan and cover again for a second proof of 1 hour.
Preheat oven to 375d. Place buns in the oven uncovered to bake for 25-30 minutes until golden brown.
While buns are baking prepare the icing. Add powdered sugar, cream cheese, lemon juice and salt into a bowl and mix to combine. This can be done by hand or in a mixing bowl with whisk attachment.
Let the cinnamon buns cool for 10-15 minutes and then drizzle with the frosting. Sprinkle Rawcology Blueberry Granola on top and enjoy immediately.