Blueberry Filling

1. Simmer. Add the blueberries, sugar, lemon zest, lemon juice, and salt to a medium saucepan. Bring the ingredients to a simmer and reduce the heat to low. 
2. Lightly mash. Simmer for 15 minutes, stirring occasionally, until the mixture has thickened. Use the back of a spoon or spatula to lightly mash the blueberries. The mixture doesn’t need to be completely smooth.
3. Remove from heat. After 15 minutes, remove the pot from the heat and mix in the vegan butter until melted.
4. Chill. Transfer the mixture to a heatproof bowl and place in the fridge to chill until ready to assemble.

Dough

1. Add the non-dairy milk, sugar, and vegan butter to a large bowl and whisk together. The mixture should be just warm to the touch. If it’s too hot, it will kill the yeast.
2. Sprinkle the yeast evenly over the mixture and stir. Let sit in a warm place for 10 minutes to make sure the yeast is alive. After 10 minutes, the yeast should be foamy and bubbly.
3. Add the vanilla. Whisk until combined.
4. Add 4 cups of flour (480g). Stir with a wooden spoon until just combined. Cover with a clean kitchen towel and place the bowl in a warm place to rise for 1 hour, until doubled in size.
5. Prepare your baking dish. Generously grease a 9×13” baking dish and set aside.
6. Add the remaining ingredients. Once the dough has risen, stir in the remaining flour along with the baking powder, salt, and lemon zest until combined.
7. Knead until smooth. Transfer the dough to a clean work surface and knead for 10 minutes, adding more flour as necessary, until a smooth ball forms. The dough shouldn’t be sticky and should spring back when poked. 
8. Roll the dough out into a ½” thick rectangle. It doesn’t need to be perfect, but you can trim the edges to make it cleaner.
9. Add the filling. Remove the prepared filling from the fridge and stir together to 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. Be careful–if it’s too loose, it’ll spill out of the dough when you roll. Reserve 1 tablespoon of blueberry filling for the icing. Spread the rest over the dough, leaving a 1” gap at the top border of the dough.
10. Divide the dough into 12 rolls. We prefer to slice the rolled dough into 12 even strips, starting at the long side closest to us and cutting upward, then rolling each separately as we find this easier than cutting the large log. If you would like to do the log method, starting at the long side closest to you, roll up the dough into a tight log and pinch the seam together. Cut the log into 12 even pieces using a serrated knife or unflavored floss.
11. Rise. Arrange the rolls evenly in a greased 9×13” baking dish. Cover the rolls with a damp clean towel and place in a warm area to rise for another hour. 
12. Bake. Preheat the oven to 350 F. Place into the oven for 25-30 minutes, or until lightly golden brown. 

Frosting

1. While the rolls are baking, prepare the icing.  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 remaining ingredients. 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. 
3. Frost. Once the rolls are out of the oven, allow them to cool for at least 10 minutes. Then spread the lemon blueberry icing over the rolls. Serve warm and enjoy!