Inspired by the iconic Skyrim sweet rolls, I present to you a fun high-fiber, high protein breakfast dish (or sweat treat)!
This recipe is a wonderful way to start your day off right, or to treat yourself throughout the day. This was inspired by my Skryim recipes on this site, and pairs well with a nice cup of coffee or tea.
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Ingredients
~*~ See recipe card for quantities ~*~
Dry Ingredients:
- Almond Flour
- Oat Flour
- All Purpose Flour
- Finely Chopped Walnuts
- Flax Seeds
- Baking Soda
- Yeast
- Culinary Lavender
- Cinnamon
- Ginger
- Nutmeg
- Salt
Wet Ingredients:
- Eggs
- Blueberries
- Greek Yogurt
- Unsweetened Applesauce
- Maple Syrup or Honey
- Butter or Ghee
- Almond Milk
- Vanilla Extract
- Lemon Zest
Glaze
- Greek Yogurt
- Maple Syrup
- Melted butter or ghee
- Almond Milk
- Vanilla Extract
- Dried culinary lavender
Syrup
- Blueberries
- Water
- Maple Syrup
- Culinary Lavender
- Lemon Zest
- Vanilla Extract
Instructions
Let the crafting commence!
- Combine ingredients to make the blueberry lavender roll batter.
- Distribute batter into 4 muffin tins/mini bundt cake pans.
- Prepare the blueberry syrup and glaze while the breakfast rolls bake.
- Cover your breakfast rolls with your glaze and fill the crevices of the rolls with your blueberry syrup!
Hint: Let the rolls cool slightly before adding your glaze and syrup!
Substitutions
- Gluten Free - use gluten free all purpose flour instead of regular all-purpose flour to make this completely gluten free.
- Dairy Free - use plant based alternative yogurts instead of the greek yogurt.
- Instant Yeast - instead of active dry yeast, you can use instant yeast and skip the initial proofing step. Remove use of warm almond milk and the extra tbsp of maple syrup.
Equipment
- 2 Small Bowls one for activating yeast, one for glaze
- 2 Large Bowls
- 4 Mini Bundt Tins
- 1 Kitchen Towel
- 3 Spatulas or same one washed, but must be heat resistant!
- 1 Small Stovetop Pot
- 1 Cooling Rack
Blueberry Lavender Breakfast Rolls Recipe Card
Servings 4
Equipment
- 2 Small Bowls one for activating yeast, one for glaze
- 2 Large Bowls
- 4 Mini Bundt Tins
- 1 Kitchen Towel
- 3 Spatulas or same one washed, but must be heat resistant!
- 1 Small Stovetop Pot
- 1 Cooling Rack
Ingredients
The Rolls
- 1¼ tsp active dry yeast
- ¼ cup warm almond milk must be between 100-110℉
- ¼ cup + 1 tbsp maple syrup or honey 1 tbsp is used to activate the yeast
- 1¼ cup almond flour
- 1 cup oat flour
- ½ cup all-purpose flour
- ¼ cup walnuts finely chopped
- 2 tbsp flax seeds
- 2 tsp baking soda
- 1 tsp dried culinary lavender
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 large eggs
- ½ cup blueberries you can use more if you love blueberries
- ⅓ cup greek yogurt
- ¼ cup unsweetened applesauce
- 2 tbsp butter or ghee
- 1 tbsp room temp almond milk
- 1 tsp vanilla extract
- 1 tsp lemon zest
The Glaze
- ¼ cup greek yogurt
- 1½ tbsp maple syrup
- 1 tbsp melted butter or ghee
- 2 tbsp almond milk
- ½ tsp vanilla extract
- ½ tsp dried culinary lavender
- 1 tbsp powdered sugar optional
The Blueberry Syrup
- 1 cup blueberries
- 1 cup water
- ¼ cup maple syrup
- ½ tsp culinary lavender
- ½ tsp lemon zest
- ½ tsp vanilla extract
Instructions
The Rolls
- First, activate your yeast. In a small bowl, combine yeast, ¼ cup of warm almond milk, and 1 tbsp of maple syrup. Gently stir and let sit for 5-10 minutes until it becomes foamy. This is called "proofing."
- In a large mixing bowl, combine your dry ingredients.
- In another large bowl, whisk your wet ingredients.
- Add the activated yeast mixture to the wet ingredients and combine. Then add in your dry mix and combine until a sticky dough forms.
- Gently fold in your ½ cup of blueberries.
- Grab your mini bundt tins and gently butter or grease.
- Distribute the dough evenly into the 4 mini bundt tins. Then cover with a towel and let the rolls rise for 30-45 minutes in a warm place.
- About 10 minutes before you're done letting the rolls rise, preheat your oven to 350℉.
- Place your rolls in the oven and let bake for 20-25 minutes.
The Glaze & Blueberry Syrup
- While the rolls bake, grab a small bowl and create your glaze mixture by combining your greek yogurt, apple syrup, melted butter, almond milk, vanilla extract, and lavender. Set aside and start on your blueberry syrup.
- In a small stovetop pot, combine blueberries, water, maple syrup lavender, lemon zest, and vanilla extract. Bring to a boil then let simmer for 10 minutes. Remove from heat afterwards.
Crafting the Blueberry Lavender Breakfast Rolls
- When the rolls are done baking, remove and let cool on a cooling rack. Drizzle your glaze evenly atop each roll. Add the blueberry syrup into the crevice of each mini bundt rolls. Enjoy!
Storage
Room Temperature (1-2 Days)
- If unfrosted, store in an airtight container or wrap in plastic wrap at room temperature for up to 2 days.
- Keep in a cool, dry place, away from direct sunlight and heat.
Refrigeration (Up to 5 Days)
- If your rolls have a cream cheese or dairy-based glaze, store them in the refrigerator in an airtight container for up to 5 days.
- Allow them to come to room temperature before serving, or warm them slightly in the microwave or oven.
Freezing (Up to 3 Months)
- To reheat, warm in a 350°F (175°C) oven for 10-15 minutes or microwave for 30-60 seconds until soft and warm.
- Wrap each roll individually in plastic wrap, then place them in a freezer-safe bag or container.
FAQ
Are these gluten free?
By default, they are not; however, you can make them gluten free by replacing the all-purpose flour with gluten free all purpose flour. Ratio should be 1:1.
Are these nut free?
The recipe contains walnuts; however, if you have a sensitivity to nuts, you can remove!
Is there dairy in the recipe?
What is "proofing"?
Proofing is the process in which you let the yeast activate so that your bread dough will rise and ferment ahead of baking. It makes your rolls voluminous!
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