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The Best Vegan Blueberry Rolls
By @upbeetandkaleingit

3.5 cups all purpose organic unbleached flour
1 packet rapid rise yeast
2 tbsp avocado oil or extra virgin olive oil
1/2 cup maple syrup
1 cup unsweetened almond milk
blueberry filling
2 cups frozen blueberries
1 cup unsweetened almond milk
2 tbsp maple syrup
1 tbsp vegan butter
1/4 tsp vanilla extract
4 tbsp organic cane sugar for sprinkling on dough
glaze
1/2 cup vegan cream cheese
2 tbsp maple syrup
a few tbsp almond milk to thin it out

directions
heat the almond milk in the microwave for 1.5 minutes. then, add the maple syrup and avocado and whisk together.
transfer mixture to a large mixing bowl and sprinkle on yeast and mix well. let it sit for a couple of minutes.
add the flour (1/2 cup at a time and stir). once the dough is mixed well and sticky, transfer it to a lightly floured surface and knead for a couple of minutes or so.
on a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/3 to 1/4-inch. then, sprinkle the cinnamon sugar mixture on top.
then, sprinkle the sugar on top of the dough.
for the blueberry sauce, add the frozen blueberries, almond milk and maple syrup to a large pan and cook on medium heat for 20 minutes or until it thickens and stir often. then, once it’s done cooking, add the vegan butter and vanilla extract.
let the sauce set for ten minutes to thicken and to avoid a huge mess on the counter, carefully spoon the filling on the dough.
starting at one end, tightly roll up the dough and situate seam side down. with a knife or string of floss, cut the dough into roughly 1.5- 2 inch sections and place in a greased 9 x 13 inch square baking pan.bake at 350 degrees for 25 minutes.
bake at 350 degrees for 27 minutes.
whisk the glaze ingredients together, pour on the top and enjoy!

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