These homemade blueberry sweet rolls use my 2 ingredient cinnamon roll dough to make, and are bursting with fresh blueberries! No yeast, no kneading, and no fancy mixers needed. All topped with a no added sugar glaze! Healthy enough for breakfast or dessert.
Blueberry Sweet Rolls
Recently, I’ve found myself with more than enough blueberries to last me a lifetime.
However, as soon as restrictions were put into place, I stocked up on one bag too many, and now I’m finding it hard to find any space in my freezer for them.
With only so much oatmeal I can eat, adding blueberries to desserts is my next step. When I recently polished off the entire batch of these blueberry cinnamon rolls, I knew that putting the rest of the blueberries to use would be EASY!
These simple and delicious blueberry cinnamon rolls are a twist on my 2 ingredient dough cinnamon rolls. Other 2 ingredient dough desserts include these cinnamon sugar soft pretzels and these homemade pop tarts. With the cinnamon rolls being a massive hit, giving them a blueberry twist was the easy answer.
Blueberry sweet rolls, Blueberry scrolls or blueberry rolls- Whatever you call them, they are DELICIOUS!
How to make blueberry Cinnamon Rolls from scratch
- Self-rising flour– You MUST use self-rising flour, and it can either be standard or gluten-free self-raising (self-rising) flour. If you don’t have any on hand, you can easily make your own here.
- Yogurt– Greek yogurt or coconut yogurt are the two yogurts than can be used for this. I’ve tried this with all kinds of Greek yogurt (non-fat and full-fat) and also coconut yogurt (dairy-free and vegan).
- Granulated sweetener of choice– To add into the batter and also to toss through the blueberries. It not only provides sweetness but also replaces the need for any corn syrup or other liquid sweeteners.
- Cinnamon– Not as much needed as traditional cinnamon rolls, but enough to give some flavor!
- Blueberries– Fresh or frozen blueberries can be used. I actually used frozen blueberries, and let them thaw to room temperature.
- Powdered sugar– To make the glaze! You can either use sugar-free powdered sugar or standard powdered sugar. Powdered sugar is often referred to as confectioners’ sugar or icing sugar too.
- Preheat the oven to 180C/350F and line a large baking pan with parchment paper.
- In a mixing bowl, add your blueberries with sweetener and mix well. Set aside.
- In a large mixing bowl, add the flour, yogurt, and sweetener and mix well, until combined. Once combined, use your hands and form a ball of dough.
- Lightly flour a kitchen surface. Add a tablespoon of dough onto the ball of dough. Transfer the ball of dough onto the floured surface and press down. Form the dough into a rectangular shape, and using a rolling pin, roll the dough to form a thin, rectangular shape.
- Sprinkle cinnamon over the dough. Add your blueberries over the top evenly, to ensure all of it is covered. Go to one end of the dough and roll it up slowly, several times until it reaches the end of the dough. Using a sharp knife, slice 12 equal pieces. Transfer the un-cooked blueberry cinnamon rolls into a baking pan. If desired, use a pastry brush and brush each roll with either butter, oil, milk, or water.
- Bake the blueberry rolls for 17-20 minutes, or until golden brown. Remove from the oven and let cool for 10 minutes, before drizzling the glaze over them.
Can I substitute the self-rising flour for another flour?
Unfortunately, you cannot use another flour in this recipe.
The self-rising flour, when combined with the yogurt, produces a dough that rises, and maintains and fluffy texture. Other flours will yield a flat and sometimes earthy texture, and ones that are NOT enjoyable to eat.
If you have all-purpose flour or wholewheat all-purpose flour, you can easily make your own following these instructions.
NOTE: Non-American readers, all-purpose flour is the same as plain flour and wholemeal plain flour.
What can I use instead of yogurt?
If you can’t tolerate yogurt or don’t have any of the appropriate yogurts on hand, these are the substitutions that DO work-
- Sour cream– Sour cream has the texture of Greek yogurt (i.e., super thick) and works well for this dough. Either reduced-fat or full-fat can be used.
- Quark– Quark is similar to cottage cheese, but has a thick and sturdy texture. It doesn’t taste like cottage cheese, but more like yogurt. Non-fat quark is best.
- Curd– Popular in southern Asian countries, dairy curd will also work, provided it has a thicker consistency.
NOTE: I don’t recommend using other kinds of yogurt (plain or all-natural), as it will yield a super sticky dough.
How is this recipe vegan AND gluten-free?
As stated multiple times in the post (and recipe card), this recipe has vegan and gluten-free options.
Personally, I used coconut yogurt, which is naturally vegan (there is no dairy in it) and gluten-free self-rising flour.
If you use another kind of yogurt or another flour then yes, it will no longer fit these diet types.
Tips for PERFECT Blueberry Cinnamon Rolls
- If you use frozen blueberries, be sure to thaw them out completely, and pat them dry with a paper towel. This ensures the blueberries don’t bleed out from the rolls.
- For a gorgeous golden brown color, use a pastry brush and brush the tops and corners of the rolls with either milk, butter, or oil. You can also use water too, but that is less golden brown.
- Wait 10 minutes before glazing, otherwise, it will melt over the rolls.
- For a thicker glaze, use yogurt to thin out the powdered sugar
- To store: Blueberry cinnamon rolls must be stored in the refrigerator, otherwise they will spoil. Keep them in a sealable container, and they will keep fresh for up to 5 days. Any longer, and they will become soggy and sticky.
- To freeze: Place glazed blueberry cinnamon rolls in individual ziplock bags and store in the freezer. Frozen blueberry sweet rolls will keep for up to 6 months.
- To thaw: To from the freezer, allow thawing at room temperature, before reheating in the microwave for 20-30 seconds.
More 2-ingredient Dough Recipes
Blueberry Cinnamon Rolls (No yeast!)
- 1 3/4 cups self-rising flour gluten-free, if necessary
- 1 cup Yogurt Greek yogurt OR coconut yogurt * See notes
- 3 tbsp granulated sweetener of choice white sugar or sugar free substitute, divided
- 1 cup blueberries fresh or frozen
- 1 tbsp cinnamon
- 1/2 cup Powdered Sugar Sugar free, if necessary ** See notes
- Preheat the oven to 180C/350F. Line a deep baking dish or tray with parchment paper.
- In a small mixing bowl, add your blueberries with 2 tablespoons of granulated sweetener of choice. Mix together and set aside.
- In a large mixing bowl, combine your flour with yogurt and remaining tablespoon of sweetener. Mix well until combined. Then, use your hands to form a ball of dough.
- Lightly flour a kitchen surface. Sprinkle a tablespoon of flour over the ball of dough, and transfer to the floured surface. Press into the dough, then shape it into a rectangle. Using a rolling pin, roll out the dough to form a large, rectangular shape (around 12 inches by 6 inches).
- Sprinkle the dough with cinnamon and distribute the blueberry mixture over the top, ensuring it covers all of the dough. From one end, start rolling the dough, until it is all used up. Slice up the dough into 12 pieces and place in the baking dish. If desired, brush some milk, oil, butter or water on top.
- Bake the blueberry cinnamon rolls for 17-20 minutes, or until golden brown on top. Remove from the oven and let sit for 10 minutes, before glazing.
- To make the glaze, combine your powdered sugar with 1-2 tablespoons of either milk, water or yogurt. Mix until desired consistency, and drizzle over the tops of the blueberry rolls.
- TO STORE: Blueberry cinnamon rolls must be stored in the refrigerator, otherwise they will spoil. Keep them in a sealable container, and they will keep fresh for up to 5 days. Any longer, and they will become soggy and sticky.
- TO FREEZE: Place glazed blueberry cinnamon rolls in individual ziplock bags and store them in the freezer. Frozen blueberry sweet rolls will keep for up to 6 months.
- TO REHEAT: To from the freezer, allow thawing at room temperature, before reheating in the microwave for 20-30 seconds.