Welcome to Teri's Food Therapy, a unique blog here for you to explore. Teri's F.T. blog is mainly Caribbean style food. Cooking has added such value to my life, and I love having the opportunity to share my passions and thoughts with my loyal readers. Read on, and enjoy.

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  • Terissa Skinner-Ballantyne

Blueberry Cinnamon Rolls (Vegan)

Updated: Sep 16, 2020

Tell me who can resist warm, soft, fluffy, sweet, cinnamon rolls? Not me of course, the sucker for baked goodies that I am. I've been planning to make these for quite sometime and I just kept putting it off, but when I finally decided to make them with my daughter's help, it felt like a well needed scratch of a longstanding itch. This recipe is (dear I say it) damn near perfect. Simple steps and (drum-roll please) it's vegan. Now I made it vegan for me to help with my allergies but truthfully you'll bite into these and you won't be disappointed, vegan or not. Here's my recipe, get to baking and, most importantly, get to eating.


3 1/4 cups  All-Purpose Flour

(plus a bit more for dusting etc.)

3 tbsp Vegan Butter / Margarine

(I use Marigold)

3 tsp Instant Yeast

1 cup unsweetened Coconut milk

1 Tbsp Brown Sugar

1/4 tsp Salt


1/2 cup Brown Sugar

1/4 cup softened Vegan Butter/Margarine

1/2 cup fresh or frozen Blueberries

2 Tbsp ground cinnamon 


1 1/2 cup Confectioners Sugar

4 Tbps Coconut Milk or Water

3 tbps Vegan Butter or Margarine softened

2 tsps Vanilla extract

(Stir Confectioners sugar into softened butter in a small mixing bowl, add milk or water and vanilla extract. Mix till smooth and set aside)


●To a saucepan on medium heat melt butter once butter is melted whisk in coconut milk and then set aside to cool a bit. We need the liquid to he warm approximately 105 - 110 degrees and not hot to activate yeast.

●Place yeast and brown sugar in a bowl and pour now warm milk and butter mixture into bowl. Whisk gradually to dissolve sugar for a few secs then set aside for 10 mins.

●After 10 mins the mixture should be frothy which means yeast was activated. Add flour and salt and stir gradually.

●Once all the flour is added stop mixing dough, remove dough from bowl and knead with your hands for 2-3 mins.

Note: the dough will be sticky so dust with small amounts of flour while kneading.

●Place dough back into mixing bowl and cover with damp towel and allow dough to rise for 45 mins to 1 hour.

●Grease glass baking tray and set aside.

●Mix cinnamon powder with brown sugar and set aside.

●Once dough has risen punch down using knuckles to deflate then place dough on a floured surface and roll out into a rectangular shape approximately 1 inch thick.

●Using a wide knife etc spread softened butter onto the top of the dough, sprinkle cinnamon sugar generously (set aside 2 tbsps for the top) and then add berries (set aside a few to top rolls)

●Then tightly roll dough inwards on one of the longer sides of the rectangle to form a cylindrical shape. Once all rolled up tuck in the ends and seal the sides of the dough.

●Slice into 12 small rolls and place each roll into dish. Place remaining berries on top rolls then drizzle with remaining cinnamon sugar and cover again with damp towel.

●Allow rolls to rise again for 10 mins while you preheat the oven to 350 degrees.

●Place rolls in oven and bake for 20-25 mins or until the top of the rolls are golden brown.

●Place dish to cool then top warm rolls with glaze and fresh berries if you like eat and enjoyyyyyy.

Thanks for joining me for another session of Food Therapy. I certainly enjoyed this one I hope you did to. See you soon

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