3 cups plain flour, plus more for dusting

3/4 cup vegan milk, warm

1/2 cup melted vegan butter

1/4-1/2 cup sugar or coconut sugar

1 tbs instant dried yeast

1 tbs cinnamon

Pinch of nutmeg

Pinch of salt

Filling and glaze

1 cup blueberries

1-2 cups powdered sugar or 1/4 cup maple

2 tbs corn flour

1 tbs ground cinnamon

Dash of vanilla


  1. Combine all of the scroll ingredient in a large bowl (or do this in a stand mixer). Mix and knead until smooth. Leave the dough in the bowl, cover with a tea towel and leave it in a warm place for at least 1 hour or until it doubles.
  2. Add the blueberries, a dash of water and a few tablespoons of sugar/maple to small saucepan. Boil for 3 min then reduce the heat. Add the cinnamon, cornflour and vanilla. Roughly blend to make a chunky puree. Return the saucepan to the heat and stir until thickened. Set aside to cool.
  3. Scoop out the dough on a floured surface and roll into a rectangular shape. Spread the majority of the blueberry puree onto the rectangle, reserving some puree.
  4. Roll the dough into a tube. Use a sharp oiled knife to cut scrolls out of the pastry. Cover and set aside to rise.
  5. Preheat the oven to 180°C (350°F).
  6. Add the remaining powdered sugar or maple syrup to the remaining blueberry puree. Simmer the mixture on low heat until it thickens. Blend into a puree and set aside.
  7. Bake the scrolls for 25-30 minutes or until they are slightly golden brown.
  8. When the scrolls have cooled slightly, drizzle with the blueberry glaze.