Place all the ingredients into a pot over medium-low heat and stir until everything is well combined. Let the mixutre simmer for 10-15 minutes. The blueberries will start to breakdown and the mixture will thicken.
Meanwhile, add 2 cups of the flour, yeast, cane sugar and salt to a bowl of a mixer and combine using a whisk. Once combined, add in the melted butter and warm almond milk (should be warm to the touch but not scalding) and whisk until smooth. Attach a dough or hook attachment and turn on low speed. Slowly add the remaining flour until a dough starts to form and pull away from the edges (don't add more at this point and don't over mix). Cover the dough and let it sit for 10 minutes.
Dust a large piece of parchment paper with flour and roll out the dough into a large rectangle. For the filling, spread the room temperature butter in a thin layer over the dough leaving about a half inch around the edges. Sprinkle the brown sugar and cinnamon over the butter and then top with the blueberry sauce in an even layer. Tightly roll up the dough starting on the wider side. Use a sharp knife to cut the log into 6 evenly sized pieces. Place the pieces into a baking dish prepared with parchment paper or non stick spray.Cover and let the rolls rise in a warm place. I like to turn my oven to 200 F and then turn it off and crack the door and let the rolls rise in there. After 30 minutes the rolls should double in size, turn the oven to 350 F and bake the rolls for 20-22 minutes.
Once you pull the rolls from the oven, whisk together the powdered sugar and almond milk until you have a smooth glaze. Pour the glaze over the warm rolls.
If you have any questions or want to tell me about how this recipe turned out, don’t hesitate to leave me a comment below this recipe card at the bottom! I love hearing from you!