Blueberry Chia Rolls

Blueberry Chia Rolls

Prep 45 mins
Bake 45 mins
Makes 16 rolls, Serves 16
I love yeasted dessert breads and cinnamon rolls are one of my absolute faves.  This recipe puts a bright and fruity, fiber-packed twist on a traditional yeasted breakfast roll by replacing the cinnamon/sugar with fresh blueberry chia jam.  

Our Flour Swaps don’t rise with yeast so we always have to add leavening in recipes that rely on yeast for lift.  I still add the yeast and allow the dough to sit because the structure and flavor of the dough does change.  Yeast adds the distinct aromas and flavors we associate with dessert breads. When I detox recipes, I always try to get a version that closely resembles the original, so I added the yeast for flavor.
I made both Whole-Grain and Grain-Free versions, both taste amazing, but only the Whole-Grain version actually looked pretty.  Rolling the Grain-Free dough is challenging because it’s a lot more crumbly.  Do your best to squeeze it together as you roll on the  parchment paper and don’t worry if they look a little wild…it gives them character!  I prefer the flavor and texture of the Grain-Free rolls over the Whole-Grain so I recommend trying both.

Blueberry Chia Rolls Comparison Chart

Blueberry Chia Rolls 

Dry Ingredients (Dough):
3 cups Flour Swap
¾ cup Sugar Swap
1 teaspoon salt
1 tablespoon baking powder (double for Grain-Free)
1 teaspoon Instant Yeast (or ½ packet)- optional as this is only for yeast flavor
Wet Ingredients (Dough):
¾ cup unsweetened plant milk 
2 Egg Swaps 
¼ cup Butter Swap
1 tablespoon vanilla extract
Blueberry Chia Jam:
1 heaping cup fresh or frozen blueberries 
2 tablespoons chia seeds soaked in ⅓ cup hot water for a few minutes until water is absorbed
1 tablespoon lemon juice
¼ cup Sugar Swap (granular)
Frosting Ingredients:
¼ cup plant yogurt (I used Forager Brand- unsweetened, plain Greek Yogurt also works great)
¼ cup Butter Swap
1 tablespoon vanilla extract
1 ½ cups Powdered Sugar Swap
Optional zest from 1 lemon adds extra bright flavor to this frosting
Blueberry Chia Roll 


Preheat the oven 350 degrees.  Line a 9” round pie dish, springform pan or dutch oven with parchment paper, then grease well. 

Mix dry dough ingredients, then add wet dough ingredients and mix well.  Use clean hands or spoon to knead the dough for 2-3 minutes.  If you have decided to add the yeast, cover the dough with a towel and set aside for a couple hours to allow the yeast flavor to develop (the dough will not rise but the flavors and the structure of the dough will change).  Divide the dough in half and press or roll the dough into 2 equal sized rectangles about ¼” inch thick on top of wax or parchment paper (this makes it easier to roll). 

Mix together all ingredients of the blueberry chia jam in a saucepan and boil on medium for about 5 minutes, stirring occasionally.  Transfer to a high speed blender and blend until smooth (always vent the blender lid when mixing hot ingredients so the steam doesn’t build and create pressure in the blender). Spread the jam on top of the rectangular dough.  Start from the long end and tightly roll the dough lengthwise, then slice your rolls into about 16 equal pieces. 

Arrange your rolls in the greased pie dish.  Cover tightly with foil (if not using a dutch oven).  At this point you can store in the refrigerator overnight and bake in the morning or bake immediately.  Bake for about 45 minutes until done (55 minutes Grain-Free).  If you are baking them cold out of the fridge, put them in the oven while it’s preheating then start your timer when the oven gets to 350 degrees, this allows them to warm with the oven so they bake properly.  

Remove from the oven and remove the foil to cool.  While they are still warm, mix together the frosting ingredients and pour over the top of the baked rolls making sure to saturate all the crevices.  Serve warm.  *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store covered in the fridge for up to 5 days.


Blueberry Chia Rolls Nutrition Label

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