Dairy-Free Blueberry Roll

Fluffy, fruity, and completely dairy-free, this Dairy-Free Blueberry Roll recipe is the perfect treat for breakfast, brunch, or dessert. Made with fresh, juicy blueberries, a hint of warm cinnamon, and a drizzle of tangy lemon glaze, these rolls strike the perfect balance of sweet and tart. The soft, homemade dough is enriched with unsweetened almond milk and dairy-free butter, ensuring a tender texture without any dairy. Whether you're vegan, lactose-intolerant, or simply looking for a healthier twist on a classic pastry, these blueberry rolls are a crowd-pleaser. Ready in under an hour of active prep time, this recipe makes 12 rolls—ideal for sharing with family or friends. Serve warm out of the oven for the ultimate comfort food experience!

Nutriscore Rating: 60/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine 2 cups of flour, instant yeast, sugar, and salt.

Step 3

Add the warm almond milk mixture and vanilla extract to the dry ingredients. Stir until well combined.

Step 4

Gradually add the remaining flour, 1/2 cup at a time, until the dough is soft but not sticky.

Step 5

Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.

Step 6

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.

Step 7

In a small bowl, mix the blueberries with cornstarch and set aside.

Step 8

Punch down the risen dough and roll it out on a floured surface into a 12x18 inch rectangle.

Step 9

Spread the softened dairy-free butter over the dough, leaving a 1-inch border around the edges.

Step 10

Sprinkle the cinnamon evenly over the buttered dough.

Step 11

Evenly distribute the blueberry mixture on top.

Step 12

Starting with the longer side, roll the dough up tightly, pinching the seam to seal.

Step 13

Cut the roll into 12 equal pieces and place them in a greased 9x13 inch baking dish.

Step 14

Cover with a towel and let rise again for 30 minutes.

Step 15

Preheat the oven to 375°F (190°C).

Step 16

Bake the rolls for 20-25 minutes or until golden brown.

Step 17

In a small bowl, whisk together powdered sugar and lemon juice to form a glaze.

Step 18

Once the rolls have slightly cooled, drizzle the lemon glaze over the top before serving.

Nutrition Facts

Serving size	(1220.0g)

Amount per serving	% Daily Value*
Calories	2944.3

Total Fat 76.5g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3079.9mg	0%
Total Carbohydrate 521.7g	0%
Dietary Fiber 20.7g	0%
Total Sugars 219.8g
Protein 43.9g	0%

Vitamin D 87.8IU	0%
Calcium 520.7mg	0%
Iron 19.0mg	0%
Potassium 816.0mg	0%

*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.

Source of Calories

Fat: 23.3%

Protein: 6.0%

Carbs: 70.7%