Sunday, June 30, 2013

Vegan Blueberry Sauced Cinnamon Buns

I doubt a certain mall cinnamon scented dessert stand has a flavor like this one!
Goodbye June!
We say sayonara in an "mmmmhmmmmm" style.
With ooey gooey sticky buns and pecan swirls served alongside clear sugary icing, Cinnabon was easily my favorite place in the mall and I went to this sweet haven quite frequently in my vegetarian days. Even when not eating (which back in the day took sheer willpower), the whole entire mall smelled of fragrant cinnamon magic, singing to nostrils and watering taste buds "come and spend $4 on my goodness. You know you want to."
Lo and behold- my first cinnamon buns! Covered in homemade thick, delicious blueberry syrup (perfect for pancakes and made with REAL blueberries), these yummy cinnamon rolls will have tongues dripping with salivated anticipation! Literally, your company will pant and scream bloody murder when they see you carrying out a tray of these babies. They'll probably ask, "what's a Cinnabon?" after wiping their fingers and lips clean of blueberry stained madness and reaching for another.
This simple recipe is inspired by Urban Vegan's Weekend Cinnamon Buns.It may take two hours plus baking time, but it's all worth it in the blueberry covered end.

Vegan Blueberry Sauced Cinnamon Buns Ingredients and Preparation

1 teaspoon yeast
1 1/2 teaspoon sugar
1/4 cup warm water
1 3/4 cup flour
3/4 cup coconut milk
1 teaspoon vanilla
1 tablespoon coconut oil
1/4 teaspoon cinnamon
1/2 teaspoon salt


1/2 cup brown sugar
2 tablespoon coconut oil
1 1/2 teaspoon cinnamon
1 teaspoon vanilla

Blueberry Sauce

2 teaspoon coconut oil
1 cup blueberries
1/4 cup sugar
pinch vanilla
pinch of lemon juice

Mix yeast, sugar, and water. Set aside for five minutes.
Blend flour, coconut milk, vanilla, coconut oil, and salt.
Add yeast mixture to dough.
Form into a ball and cover for an hour.
In another bowl- make the cinnamon and brown sugar filling. Set this aside.
Once an hour passes, flour surface and knead dough- which will be a bit sticky.

Spread cinnamon brown sugar mixture in the center of both, roll, and cut them into four thick slices.
Layer them into desired pan and cover in a warm place for another hour. I actually have a warm setting on my oven so I foil covered the pan & kept them in there.
A little rising action. Turn oven up to 350 degrees &  bake them for an additional 15-20 minutes.
Coconut oil skillet and add sugar, blueberries, & lemon. Stir for 5 minutes on medium heat & pour this mixture into a blender & slightly puree. Don't make it too smooth!
Cinnamon rolls are ready!
Pour over a generous heaping of warm blueberry sauce over the rolls and serve.
That first bite is always the most special.


  1. Yum! Cinnamon rolls are something I am not sure I will ever make because I am greatly intimidated by anything that involves making I will have to just vicariously live through yours and eat it virtually.

    1. Hahahaha! You don't want to make dough? But it's so much fun! I love kneading and smelling all the warm ingredients in cinnamon rolls. I wish it could be bottled up as a perfume fragrance. :)