Blueberry Oat Strudel Cinnamon Buns

This is a perfect recipe for any of you amazing people who are vegan, intolerant to dairy, lactose or eggs because it has none of the above. Now you are probably going to laugh at me slightly but you may be wondering why has she created a classic receipe to include so many different types of specialty diets, well the truth is I ran out of eggs, and I have been on a good kick lately on not consuming actual milk products, so voila the ultimate blueberry oats strudel cinnamon bun has been created. Its amazing to me how sometimes life falls into the right places all on its own.

Blueberry Oat Strudel Cinnamon Buns

Author: Alessandra

Recipe type: Buns Recipe

Prep time: 2 hours

Cook time: 30 mins

Total time: 2 hours 30 mins

Serves: 16 buns

Ingredients

Ingredients for Dough

1-1/2 cups organic whole wheat pastry flour (not self raising)
1-3/4 cups organic white flour
Fresh lemon zest from 1 lemon
1 tsp. cinnamon
½ tsp. nutmeg
1-1/3 cups warmed milk substitute such as rice, almond, or coconut milk (not a fan of the soy milk but it’s your personal preference, keep in mind that you want to keep this tasting sweet rather than bitter.)
1 tbsp. quick rise yeast
¼ cup earth balance buttery spread
2 tbsp. organic sugar
2 tbsp. honey
½ tsp. sea salt
1 tbsp. coconut oil softened

Ingredients for Spread:

4 tbsp. organic sugar
4 tbsp. earth balance buttery spread
1 tbsp. cinnamon
½ tsp. nutmeg
2 cups frozen or fresh blueberries (check notes)
1-2 tbsp. fresh lemon juice/half a lemon
1 tbsp. organic white flour

Ingredients for Oat strudel

1 cup large rolled oats
2-3 tbsp. earth balance buttery spread
3 tbsp. organic brown sugar
¾ tsp. cinnamon
¼ tsp. nutmeg

Ingredients for Pan

2 tbsp. earth balance buttery spread
2 tbsp. organic brown sugar
½ tsp. cinnamon

Instructions

Prepping the dough

Warm up a dish under running hot water, just so the bowl is not cold, then dump out the water.
In the warmed bowl place sugar, earth balance buttery spread, honey, sea salt and yeast, whisk it to combine.
In a measuring cup fill it to 1-1/3 cups with your milk of choice, I used vanilla almond milk, place it in the microwave, make sure the measuring cup is microwave safe and warm up the milk 30 seconds at a time until it is luke warm, I warmed the milk up for 1 minute and 30 seconds.
Slowly pour in the milk with the yeast mixture whisking to combine as you pour it in, set it aside and let it ferment for 10 minutes, if it does not start to foam after 4-5 minutes then the milk was not warm enough, you will have o start over.
In the mean time gather both flours place them in a large bowl, grate zest from 1 fresh lemon, add cinnamon and nutmeg, whisk to combine, pour in yeast mixture once it is ready and blend all the ingredients together till a dough starts to form. I use my hands for tis you can use a stand mixer with a dough hook, or a spoon, whatever works for you.
Lightly dust a clean working surface with some flour, turn out the dough onto the surface and knead it for 4-5 minutes till smooth.
Take another medium size bowl, not to big or it will create a draft while the doug his trying to rise and it will not rise as nicely as it should. Take 1 tbsp. softened coconut oil and grease the bowl with it, place the ball of dough in the bowl and slide it around a little so that the dough is lightly greased as well, loosely cover the dough with plastic wrap and place a clean kitchen towel over top, set the bowl aside in a dry warm place, and allow for it to rise for an hour, or until it has doubled in size.

Instructions for Spread

While to dough is rising you can prepare the rest of the ingredients needed for this recipe. In a small dish place 4 tbsp. earth balance buttery spread with 4 tbsp. organic sugar, 1 tbsp. cinnamon, and ½ tsp. nutmeg mix it well with a spoon until creamy and spreadable.
In another bowl gather your blueberries, it is fine to use frozen, but it is best to thaw them completely and allow them to drain, you can use fresh as well which is easier and better tasting. Place the blueberries in a bowl, squeeze lemon juice from ½ of the lemon that you used earlier for the zest, about 2 tbsp. toss to coat, add 1 tbsp. flour toss to coat as well, this helps the berries especially if they were frozen to absorb some of the liquid.
You can also prepare the casserole dish for baking while your dough is rising, place 2 tbsp. of buttery spread into a casserole dish and spread it around to grease it well, sprinkle 2 tbsp. organic brown sugar evenly along the base of the dish, as well as the ½ tsp. cinnamon set it aside for when you are ready to bake the buns.
Going back to the dough, once it has risen, place it on a clean working surface lightly dust it with flour, and turn it out onto the surface, roll the dough out, or stretch it out to about 18″x20″ rectangle.
Take the cinnamon butter spread you prepared earlier and spread evenly across the dough, top that with the blueberries, spread as evenly as possible.
Start from the edge closest to you and roll the dough to the other end creating a rolled log.
Using a sharp smooth knife or plain dental floss, cut through the dough making about 16 buns, they should be about 1″-1-1/2″ wide.
Cover the buns with a piece of plastic wrap and a kitchen towel and allow to rise for 30 minutes until it doubles in size again.
Pre-heat your oven to 350F, just before the buns are ready.
Place the buns in your prepared casserole dish.
Instructions for Oat Strudel
In a bowl place oats, sugar,cinnamon, nutmeg and earth balance buttery spread, mix it up tell well combined.
Sprinkle this mixture over top of the cinnamon buns.
Place the buns in the oven and bake for 30-35 minutes till oats on top are golden in colour and buns are baked.
Remove from oven allow to cool for 5 minutes then serve warm.

Notes

If you use frozen blueberries it really is best to allow them to thaw completely and drain as best as you can. I know sometimes patience is not a vertu so if you are like me from time to time and lose patience, be sure to turn your oven on low for 1 minute then turn it off. Once you have rolled the cinnamon bun together and Its time to let the dough rise for the second time, place it in the warmed oven on a baking sheet, close the door and allow it to rise. This will help rise the dough with the frozen blueberries. If you don’t do this the dough will take hours to rise again because the berries are too cold to allow the dough to rise for the second time, not to mention your dough will get soggy from the wet berries. Be sure to only warm the oven on the lowest setting for 1 minute then turn it off. Oh and spray the baking sheet with a non stick baking spray before you put the buns on it so it doesn’t stick to the pan.

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