These luscious gluten-free blueberry cinnamon rolls are bursting with sweet, tangy lemon zest and topped with a rich, creamy cashew lemon icing.
Ingredients:
For the dough:
1 cup nondairy milk (I used coconut)
¼ cup sugar
¼ cup vegan butter
2 ¼ teaspoons dry yeast (one packet)
¼ teaspoon salt
2 cups gluten free flour
½ cup millet or sorghum or oat flour
Zest from one lemon
For the filling:
2 cups frozen blueberries
2 tablespoons maple syrup
A pinch of salt and cinnamon
1 tsp-1 tbs Hawaiian Spirulina
For the lemon icing:
1 cup cashews
½-¾ cup water
Juice from one lemon
A pinch of salt
¼ cup maple syrup
1 teaspoon vanilla extract
Directions:
- Add the nondairy milk, sugar, and butter to a microwave safe bowl and heat until warm enough to melt the sugar and butter, about 1 ½ minutes but might need longer if the milk is cold. Mix the melted ingredients then sprinkle the yeast over the top and let it sit for a minute. The yeast should start to foam up.
- While this sits, mix together the flours, salt, and lemon zest. Then add in the yeast mixture and mix until a sticky dough forms. Cover with a clean tea towel and let sit for an hour.
- While the dough rises make the jam by adding the blueberries, maple syrup, salt, and cinnamon to the stove. Cook covered until the blueberries are tender, then cook uncovered to let some of the liquid steam out. Mix in the spirulina and set aside to cool. You could also use any of your favorite store bought jams and mix spirulina into that for a healthy addition you won't even notice! (but I do recommend a dark colored fruit so you don’t notice the color!)
- Make the icing by adding everything to a blender and blending on high until very smooth. Set aside while you finish the rolls.
- Once the dough has risen, scoop onto a floured surface and roll out until it's roughly ½ an inch thick and about a 9x13 inch rectangular shape, use flour on the rolling pin as needed. Spread the jam over the dough, roll up using the help of a knife if it’s sticking a little, slice into 9 1-inch sized rolls and place in a lined 9x9 inch baking dish. Cover the rolls with the tea towel again for a shorter second rise, after about 15 minutes preheat the oven to 375 degrees Fahrenheit. Once preheated, uncover the rolls and place in the oven. Bake for 25-30 minutes.
- Let cool slightly, pour over the icing and enjoy! Store leftovers in the fridge and reheat as you wish!
