Ultimate Blueberry Cinnamon Rolls

Rolls

• 3 ½ cups (440g) plain or all-purpose flour, plus more for dusting
• 1 cup (250mL) plant-based milk, such as almond, soy or coconut, warm
• ½ cup (115mL) vegan butter, room temperature
• 3 tablespoons (40g) coconut sugar
• 1 tablespoon (9g) instant dried yeast*
• 2 teaspoons ground cinnamon
• Pinch of any good-quality salt, if you're not using salted butter

Roll filling and glaze

• 2 cups (300g) fresh or frozen blueberries
• 1 cup (100) icing sugar, or ¼ cup (85g) maple syrup, to taste
• 2 tablespoons corn flour or corn starch
• Dash of vanilla extract, optional

Instructions:

1. To make the rolls: Combine all the ingredients in a large bowl or stand mixer and mix until it comes together. Knead the mixture until it forms a smooth and stretchy dough. Add a little more milk if the dough is too dry or a little more flour if the dough sticks to the bowl.
2. Cover the bowl with a damp tea towel. Set it aside in a warm spot for 1 hour or until the dough has doubled in size.
3. To prepare the filling and glaze: Add half the blueberries (1 cup / 150g) and the rest of the ingredients to a small pot. Use a stick blender to roughly blend the blueberries, leaving some chunks in the puree if desired. Bring the blueberry puree to a gentle boil for 5 minutes or until thickened. Set aside to cool.
4. Lightly dust a clean surface with flour and scoop the dough onto the surface. Roll the dough into a rectangular shape.
5. Spread half of the cooled blueberry puree onto the dough, leaving some puree left in the saucepan. Scatter the remaining whole blueberries (1 cup / 150g) on the puree.
6. Starting from the long side, tightly roll the dough into a tube. Use a sharp knife to cut rolls out of the dough. Arrange the rolls on a greased baking tray, leaving a little space in between each bun. Place a damp tea towel over the buns and set aside to rise.
7. When the rolls are puffy again and you're ready to bake the rolls, preheat the oven to 180°C (350°F).
8. When the oven is hot, bake the rolls for 15-20 minutes. The rolls are ready when they are slightly golden brown or when you insert a skewer in one of the middle buns and it doesn't have wet dough on it. Set aside to cool.**
9. When the rolls have cooled slightly, drizzle with the reserved blueberry glaze.
10. The scrolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days for in the fridge for 5 days. When serving the leftovers, warm up the rolls before eating.