Vegan Lemon Blueberry Sweet Rolls

If you love soft, gooey sweet rolls, these Vegan Lemon Blueberry Rolls are a must-bake this spring! It is made with a swirl of juicy blueberries, fresh lemon zest, and a cream cheese glaze that will have everyone coming back for seconds. All you need is 11 simple ingredients! 

Citrus-Infused Sweet Rolls That Taste Like Spring

While we are happy to indulge in Vegan Cinnamon Rolls any time of year, these Lemon Blueberry Sweet Rolls are the brighter, fruitier twist we crave once the weather begins to warm up. 

Soft, pillowy breakfast rolls filled with juicy blueberries, tons of lemon zest, and topped with an ultra-rich cream cheese blueberry lemon icing. 

Just like our Glazed Lemon Loaf and Lemon Poppyseed Breakfast Cookies, this refreshing take on classic cinnamon rolls is the perfect brunch or cozy weekend treat. 

Ingredients You’ll Need 

In addition to the classic baking staples like flour, sugar, non-dairy milk, baking powder, and salt, here are the key ingredients that make these sweet rolls extra special:

• Frozen blueberries: Frozen berries break down more easily than fresh when heated, releasing the perfect amount of juice to create a thick, jammy filling that’s ideal for spreading.
• Lemon: You’ll need both fresh lemon juice and zest to infuse the rolls with bright, citrusy flavor in every bite. 
• Vegan butter: Used in the dough, the blueberry filling, and the homemade icing for richness and moisture throughout. We love the brands Country Crock and Earth Balance. 
• Active dry yeast: The essential ingredient that gives the dough its soft, fluffy rise.
• Vegan cream cheese: The base of the tangy, creamy lemon blueberry icing that takes these rolls to the next level. We typically use store-bought vegan cream cheese for convenience, but our homemade vegan cream cheese might work here!

How to Make Vegan Lemon Blueberry Sweet Rolls

If you’ve never made cinnamon rolls or sweet rolls from scratch, don’t worry! There are just 4 main steps:

1. Make the blueberry filling
2. Prepare the dough
3. Roll and bake
4. Top with icing and serve!

To make things even easier, the blueberry filling and icing can all be prepped in advance for easy assembly on weekend mornings. 

How to Make the Blueberry Filling 

1. Simmer the blueberries, sugar, lemon zest, and salt in a medium saucepan for 15 minutes, or until the mixture has thickened. 
2. Lightly mash the blueberries with the back of a spoon or spatula. The mixture doesn’t need to be completely smooth! 
3. Remove the pot from the heat, mix in the vegan butter until melted. 
4. Transfer the blueberry filling to a heatproof bowl and place in the fridge to chill until ready to assemble.

Prepare the Dough

1. Whisk together the warm non-dairy milk, sugar, and melted vegan butter in a large bowl. 
2. Sprinkle the yeast evenly over the mixture and stir. Let sit in a warm place until foamy and bubbly, about 10 minutes. 
3. Add in the vanilla extract and mix to combine. 
4. Add four cups of flour to the mixture and stir with a wooden spoon until just combined. 
5. Cover with a clean kitchen towel and place the bowl in a warm place to rise for 1 hour, or until doubled in size. 

How to Assemble the Rolls

1. Once the dough has risen, stir in the remaining flour along with the baking powder, salt, and lemon zest until combined.
2. Knead the dough for 10 minutes on a clean work surface until a smooth ball forms. The dough shouldn’t be sticky and should spring back when poked. 
3. Roll the dough out into a ½” thick rectangle. 
4. Spread the filling over the dough, leaving a 1-2” gap at the top border of the dough (Reserve 1 tablespoon of blueberry filling for the icing!). 
5. Starting at the long side closest to you, roll up the dough into a tight log and pinch the seam together. 
6. Cut the log into 12 even pieces and arrange them evenly in a greased 9×13” baking dish. 
7. Cover the rolls with a damp clean towel and place in a warm area to rise for another hour. 
8. Bake for 25-30 minutes, or until lightly golden brown. 

Make the Lemon Blueberry Icing

1. Add the softened vegan cream cheese, softened vegan butter, and reserved blueberry filling to a medium bowl. Use an electric hand mixer to beat together until smooth. 
2. Add the powdered sugar, lemon zest, lemon juice, and a pinch of salt and mix again until smooth. The icing should be a thick, but spreadable consistency. 

Lastly, once the sweet rolls have baked and cooled for at least 10 minutes, spread the lemon blueberry icing over the rolls. Serve warm and enjoy! 

Make Ahead Instructions 

• Blueberry Filling: Prepare according to instructions, then transfer to a heatproof bowl and refrigerate for up to 3 days. Once ready to use, remove it from the fridge and make sure it’s a spreadable consistency. If it’s too stiff, you can warm it in the microwave for 5 seconds at a time, but be careful! If it’s too loose, it will spill out of the dough when you roll. 
• Lemon Blueberry Icing: Prep the icing according to instructions, transfer to an airtight container, and refrigerate for up to 3 days. Remove from the refrigerator when ready to spread on the warm rolls. 

Storage Instructions

We suggest storing the frosting and rolls separately and frosting when ready to serve. Store leftover unfrosted rolls in an airtight container in the refrigerator for up to 3 days. When ready to serve, warm the roll(s) in the oven or microwave until warmed through and frost as desired.

More Vegan Sweet Rolls You May Enjoy:

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Easy Vegan Cinnamon Rolls (Overnight Option!)

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Golden Milk Cinnamon Rolls w/ Cream Cheese Frosting {easy & vegan}

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Ube Cinnamon Rolls

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Vegan Creme Brûlée Cinnamon Rolls

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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