Warm 1 cup of unsweetened almond milk over low heat until just warm to touch. In a bowl, combine warm milk with 2 tablespoons of avocado oil and 2 tablespoons of maple syrup. Sprinkle in 2 teaspoons of rapid rise yeast, stir gently, and let rest for about 5 minutes until foamy.

Gradually add 3 cups of flour to the yeast mixture, stirring until fully combined. Knead for about 5-7 minutes until smooth and elastic. Let rise in a greased bowl for about 1 hour.

In a saucepan, combine 2 cups of frozen blueberries with 2 tablespoons of maple syrup. Cook for 5-7 minutes until blueberries burst. Stir in 2 tablespoons of vegan butter and 1 teaspoon of vanilla extract.

Roll out the dough into a rectangle. Spread blueberry filling over the dough, roll it tightly, pinch seams and slice into 12 rolls.

Place rolled slices in a greased dish, let rest for 30 minutes. Preheat oven to 350°F (175°C), bake rolls for 25-30 minutes until golden.

Sprinkle organic cane sugar over rolls before baking. Let cool slightly before serving.