These Gluten Free Blueberry Sweet Rolls are perfect for Spring brunch. They’re easy to make and come together quickly! Don’t skip the cream cheese icing!
This sweet recipe is sponsored by Bonne Maman and Honest Cooking. As always, opinions are 100% my own.
Gluten Free Blueberry Sweet Rolls
If you want a show-stopping addition to a spring or Mother’s Day brunch, these gluten free blueberry sweet rolls are ideal. They look impressive, come together quickly, and rely on a few smart shortcuts so you can spend less time in the kitchen and more time enjoying the morning. The cream cheese frosting is worth the extra minute—don’t skip it.
The dough used here is the same base I use for gluten free cinnamon sticks, with one important change: more yeast. Cinnamon sticks are meant to stay relatively flat, but sweet rolls should be soft, pillowy, and raised. Adding a full package of rapid-rise yeast (about 2 1/4 teaspoons) gives the dough a good rise so the rolls turn out light and tender.
To speed things up and keep the flavors bright, I use blueberry preserves rather than making a fresh blueberry sauce. Bonne Maman Wild Blueberry Preserves work wonderfully here: they’re sweet, full of blueberry flavor, and a great shortcut for breakfast baking.
The frosting is the same cream cheese-butter frosting I use on the cinnamon sticks, but I use a touch less milk so it’s thicker and more like a spreadable frosting than a pourable glaze. If you prefer a thinner icing, simply add a tablespoon or two of milk until you reach the texture you like.
These rolls make a lovely gift for moms or anyone who appreciates a fresh-baked breakfast. Serve them with eggs or a quiche and a simple fruit salad to round out the meal. They also freeze well: baked but unfrosted rolls can be frozen and reheated, then frosted before serving.
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Gluten Free Blueberry Sweet Rolls
Ingredients
For the Rolls
- 1 package rapid-rise yeast or 2 1/4 teaspoons
- 1/2 teaspoon granulated sugar
- 1/2 cup milk regular or unsweetened coconut, heated to 100-110°F
- 1/3 cup + 1 tablespoon white rice flour
- 1/3 cup + 1 tablespoon brown rice flour
- 1/2 cup arrowroot starch
- 1/4 cup tapioca flour
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 large egg room temperature
- 1/4 cup granulated sugar
- 3 tablespoons avocado oil
- 1/2 cup Bonne Maman Wild Blueberry Preserves
For the Frosting
- 1/4 cup cream cheese softened (regular or non-dairy)
- 1/4 cup butter softened (or vegan butter)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F and grease a 9-inch pie pan; set aside.
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In the bowl of a stand mixer combine the yeast, 1/2 teaspoon sugar, and warm milk. Let sit 15 minutes to bloom—when foamy it’s ready.
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While the yeast proofs, whisk together white rice flour, brown rice flour, arrowroot, tapioca flour, xanthan gum, baking powder, baking soda, and salt in a medium bowl.
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Once the yeast is foamy, add the egg, 1/4 cup granulated sugar, and avocado oil. Mix on low until combined. Add the dry ingredients and mix on low until incorporated, then increase speed to medium and beat 1 minute. The dough should be slightly sticky and form a ball.
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Lay two sheets of plastic wrap slightly overlapping on your work surface and dust with gluten free flour. Place the dough on the wrap, dust the top with flour, cover with two more sheets of plastic wrap and roll out to a rectangle about 10 x 14 inches.
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Remove the top layer of plastic wrap and spread the blueberry preserves over the dough, leaving a small margin along the long edges. Use a pizza cutter to slice the dough into 8 strips, then roll each strip into a spiral and place them in the prepared pan. Cover with plastic wrap and let rise in a warm spot for 30 minutes.
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After rising, remove the plastic and bake at 350°F for about 20 minutes, until the rolls are set and lightly golden.
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For the frosting, beat the softened cream cheese and butter together, then add powdered sugar and vanilla. Beat until smooth. If you want a thinner glaze, add milk a tablespoon at a time until you reach the desired consistency.
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Frost the rolls just before serving. Store extras in an airtight container for up to 2 days. Baked, unfrosted rolls freeze well; reheat and frost before serving.
Notes
- Prep and cook times do not include the 30 minutes rising time.
- If the yeast does not bloom (become foamy) after 15 minutes it is likely old; replace with fresh yeast.
- For a thinner icing, add 1 tablespoon of milk and increase as needed until you reach desired consistency.
- When rolling this dough, plastic wrap works better than parchment or wax paper.
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition facts are estimates and may vary. Consult a nutritionist if you have specific dietary concerns.
