This Blueberry Cinnamon Roll recipe is a delicious, yeast-free, low sugar way to enjoy the classic treat!
My youngest daughter, Miki, is turning four in October.
She is such a sweetie, and she loves being in the kitchen to make things like treats and pizza.
One of her favorite foods is blueberries, so I crafted this blueberry cinnamon roll recipe after that fact.
It has become quite the hit, with both Sam and my husband loving this recipe as well, so I knew I had to share it here.
Despite it being low in sugar and yeast-free, the texture is soft and fluffy, and the cream cheese frosting ties it all together for a truly HEALTHY cinnamon roll experience.
Ingredients and substitutions
Dough
- Flour – I primarily use this sprouted spelt flour, but have also had success with whole wheat flour, as well as a combination of spelt and oat flours. I haven’t tried making this one gluten-free yet.
- Baking powder
- Sea salt
- Oil – I use olive oil for the dough and butter for the filling. Any oil will work, including grapeseed and coconut.
- Applesauce – This helps with both texture and sweetness. I’ve tried substituting plain yogurt, though I feel it dries the dough out.
- Milk – Any milk you tolerate will work; you can even use water.
Filling
- Butter – Coconut oil also works.
- Coconut sugar
- Cinnamon
- Blueberries – I use frozen blueberries.
Frosting
- Cream cheese
- Milk – Any kind will do.
- Coconut sugar
- Stevia
Recipe steps
First, you mix together the dry ingredients for the dough.
Then, stir in the wet ingredients; keep stirring until a dough forms. It should be fairly moist to the touch, but NOT sticky.
Knead the dough about 5-10 times, then let it sit for about five minutes while you prepare the filling.
Roll out the dough; it should be about 1/4 – 1/2 inch thick.
Spread the dough with some butter, then sprinkle on the sugar and cinnamon. Press the blueberries into the dough.
Roll the dough carefully, and cut the rolled log in half. Place them in a small, buttered glass dish and bake for 10-12 minutes.
Recipe notes
Use smaller blueberries to help the roll hold together better.
If you like cinnamon rolls, be sure to try my classic version (also yeast-free!), as well as my Pumpkin Spice Cinnamon Rolls.
Single Serving Blueberry Cinnamon Roll
Ingredients
FOR THE DOUGH:
- ½ cup whole spelt flour
- ½ teaspoon baking powder
- few dashes sea salt
- ½ Tablespoon olive oil
- 2 Tablespoons applesauce
- 1 Tablespoon milk of your choice
FOR THE FILLING:
- 2 teaspoon softened butter
- 1 teaspoon coconut sugar
- ½ teaspoon cinnamon
- 1-2 Tablespoons blueberries
FOR THE FROSTING:
- 1-2 Tablespoons cream cheese
- pinch coconut sugar
- 4-5 drops stevia
- small splash milk for stirring
Instructions
FOR THE DOUGH:
- Mix together the dry ingredients in a small bowl.
- Stir in the oil, applesauce, and milk until a dough forms. If the dough is too wet or sticky, add a little flour. If it's too dry or crumbly, add a drop or two more of milk.
- Knead 5-10 times until a dough forms.
- Let the dough sit for five-ish minutes to relax while you get the ingredients for the filling ready.
- Roll the dough out to about 1/4 – 1/2 inch thick.
- Place the rolls into a small, buttered baking dish and bake for 9-12 minutes or until the top is set.
FOR THE FILLING:
- Spread softened butter onto the dough.
- Sprinkle the butter with coconut sugar and cinnamon.
- Press the blueberries into the dough.
- Roll the dough carefully.
- Cut the dough roll in half to create two rolls.
FOR THE FROSTING:
- Mix together the ingredients for the frosting, adding enough to suit your taste.
PUTTING IT ALL TOGETHER:
- Top the cooled rolls with the frosting and some extra cinnamon.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
