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Small Batch Lemon Blueberry Cinnamon Rolls
Bakery

Small Batch Lemon Blueberry Cinnamon Rolls

1 h 15 minServes 6Nutri-Score D€€
from @thebananadiaries3 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • all-purpose flourGrains250 g
  • plant milk (lukewarm)Beverages150 ml
  • instant yeastPantry5 g
  • granulated sugarPantry30 g
  • vegan butter (melted)Dairy40 g
  • saltSpices3 g
  • blueberries (fresh or frozen)Produce120 g
  • lemon zest (from 1 lemon)Produce1 piece
  • brown sugarPantry60 g
  • ground cinnamonSpices6 g
  • vegan butter (softened, for the filling)Dairy30 g
  • powdered sugarPantry80 g
  • lemon juice (freshly squeezed)Produce15 ml

per serving

Nutrition

279kcal

Carbs
41 g
Proteins
6 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Rolling pin
  • Baking dish
  • Oven

step by step

Method

  1. Make the dough

    • Warm the plant milk and stir in the yeast and sugar.
    • Add the flour, salt and melted vegan butter, then mix into a soft dough.
    • Knead until smooth and elastic.
    Step 1

  2. Let the dough rise

    • Cover the bowl and leave the dough to rise until doubled in size.
    Step 2

  3. Make the filling

    • Mix the brown sugar, cinnamon and softened vegan butter into a paste.
    • Fold in the blueberries and lemon zest.
    Step 3

  4. Roll and fill

    • Roll the dough into a rectangle.
    • Spread the blueberry cinnamon filling over the dough.
    • Roll up tightly and cut into rolls.
    Step 4

  5. Bake

    • Arrange the rolls in a baking dish and bake at 180 °C until golden.
    Step 5

  6. Glaze and serve

    • Whisk the powdered sugar with the lemon juice into a glaze.
    • Drizzle over the warm rolls.
    Step 6
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