Gluten Free Blueberry Sweet Rolls

Gluten Free Blueberry Sweet Rolls with Lemon Cream Cheese Frosting are a total game changer. Imagine soft, fluffy gluten free rolls bursting with blueberry goodness, all topped off with a tangy lemon cream cheese frosting that takes them to the next level. This small batch recipe for blueberry cinnamon rolls is perfect for a special breakfast or a cozy afternoon treat.

Recipe Ingredient Notes

Gluten Free Flour: Although this gluten free blueberry cinnamon roll recipe can be made with any gluten-free flour blend, it performs best with Cup4Cup, with King Arthur Measure for Measure as a close second. The addition of cornstarch creates a lighter crumb, and when combined with Whole Psyllium Husks and baking powder, it results in a higher rise for the blueberry sweet rolls.

Instant Pudding: This may seem unusual, but the instant pudding helps with the texture, moisture, and flavor of the blueberry cinnamon rolls. You can use either vanilla-flavored instant pudding or for a little extra lemony flavor, go with instant lemon pudding. I use Jell-o Brand Instant Pudding which is gluten free.

Psyllium Husk: This ingredient helps to improve the texture of gluten-free baked goods, reducing the crumbly structure often associated with them. It also lends the dough a more wheat-like consistency. I exclusively use Whole Psyllium Husks in my recipes. Please note that I have not tested this or any of my recipes with Psyllium Husk Powder, so I cannot provide an accurate conversion for it.

Homemade Blueberry Jam: I use a quick and easy homemade blueberry jam for the filling. You can also just use store-bought jam. The jam can be made with either fresh or frozen blueberries.

Homemade Blueberry Jam

You can prepare the homemade blueberry jam filling ahead of time and refrigerate it for up to a week. The jam is not only delicious in these gluten free blueberry sweet rolls but you can use it as a topping for gluten free waffles, pancakes and of course gluten free biscuits.

1. To make the blueberry filling, combine fresh or frozen blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, a pinch of kosher salt and pure vanilla extract in a small saucepan. Stir the ingredients together and bring them to a gentle simmer.
2. Reduce the heat and cook, stirring frequently, until the mixture thickens enough to coat the back of a spoon.
3. Once thickened, transfer the jam to a bowl and refrigerate it until completely cool. The filling must be cold before using it to fill the gluten free sweet rolls as warm filling can cause the butter in the dough to melt, leading to less-than-perfect results.

Gluten Free Blueberry Cinnamon Roll Dough

1. In the bowl of a stand mixer, fitted with the paddle attachment combine the gluten free flour, powdered sugar, instant pudding, psyllium husk, baking powder, baking soda, and kosher salt.
2. Add the zest of a lemon to the dry ingredients. Turn the mixer on low and allow the ingredients to blend for a few minutes. This will help to get some lemon flavor into the dry ingredients. You can also use the back of a spoon and work the lemon zest into the dry ingredients.
3. Next, add the unsalted butter and buttermilk. At a low speed mix until all the liquid is absorbed. I recommend cutting the room temperature butter into smaller pieces so it will incorporate more easily. Do not worry if your dough looks very dry and rough at this point.

4. With the mixer running on a low speed, add the room-temperature egg and a generous teaspoon of vanilla extract and mix for a few seconds until the egg seems to be incorporated.
5. Turn the mixer to medium speed and mix the dough for 3-4 minutes. Halfway through turn off the mixer, scrape down the sides and the paddle attachment.

6. Leave the dough in the bowl of your stand mixer and sprinkle with 20 grams of additional gluten-free flour. The added flour will make removing the dough from the bowl a lot easier. Allow the dough to rest for 10 minutes. During this time the gluten free blueberry cinnamon roll dough absorbs some of the liquids and will start to build the structure.
7. Line a baking sheet with parchment paper and lightly spray it with some no stick spray. This will prevent the dough from sticking to the parchment paper.
8. Using a flexible spatula transfer it to the parchment line baking sheet. The dough will look very soft. Gently, with your hands, pat the dough into a rectangle around 6" x 9". If the dough is too sticky, lightly flour your hands to do this. It should be around 1.5cm/0.5 inches tall. 
9. For best results place the gluten free cinnamon dough in the fridge for 20-30 minutes. This will allow the dough to rest, and hydrate and it will be easier to roll into blueberry sweet rolls.

Assemble & Baking Instructions

I use a 6" inch square baking dish to bake this small batch recipe. You can also use a standard loaf pan or a 6" round cake pan.

1. Before you start shaping the blueberry sweet rolls, make sure to preheat the oven to 425F. This can take up to 20 minutes.
2. Line your baking dish with parchment paper and set aside.
3. In a microwave-safe bowl, melt some butter. Using a pastry brush, evenly spread the melted butter over the gluten-free dough. Although the blueberry filling adheres well without this step, the butter helps ensure the rolls stay moist and delicious, preventing them from drying out.
4. Using a small offset knife or a spoon spread the blueberry filling over the dough. Make sure to leave about ½" inch on the top and bottom of the dough. You may be tempted to overfill the rolls but don't go overboard with the blueberry jam.

5. Using a sharp knife, cut the sweet dough into 4 strips. Make sure the 6-inch long side is facing you. Should the dough stick to the knife, pop the dough in the freezer for a few minutes.
6. Gently roll each strip into a roll, taking care not to roll too tightly, and place them in the prepared baking dish. It's normal for some blueberry jam to ooze out, so avoid rolling too tightly. I recommend rolling the blueberry cinnamon rolls individually rather than as a single log, as this method yields better results than the traditional cinnamon roll approach.

7. Once your oven is fully preheated, place the gluten free buns in the oven, and bake at 425F for 5 minutes.
8. Without opening the oven door, reduce the oven temperature to 375F and continue to bake them for 20-25F minutes. The gluten free blueberry sweet rolls are ready when they are golden brown and have an internal temperature of at least 200F in the center of the pan. Baking times can vary from oven to oven as well as how thick you rolled your sweet dough.
9. Carefully remove the pan from the oven and allow them to cool for at least 10 minutes on a cooling rack before even thinking about frosting them. If they are too hot the frosting will just melt off them.

Lemon Cream Cheese Frosting

Cream Cheese Frosting can sit at room temperature for up to two hours but if you are making this ahead of time, make sure to keep it refrigerated until you are ready to frost your rolls. Store any leftover cream cheese filling in your fridge for up to 7 days or freeze in an airtight container for up to 3 months. Allow for it to come to room temperature before using (you may need to re-whip it)

1. To make the lemon cream cheese frosting, combine the room temperature unsalted butter, cream cheese, kosher salt, the zest of one lemon, lemon juice and vanilla extract in a medium bowl, and with an electric hand mixer mix to combine. You may also do this in your stand mixer using the paddle attachment. Mix until light and fluffy.
2. Carefully add the powdered sugar (also known as icing sugar) – I recommend doing this in two steps (powdered sugar has a mind on its own). Remember you can always add more sugar if the frosting is not sweet enough to your liking. Mix until light and fluffy.
3. Frost the gluten free blueberry cinnamon rolls with a generous dollop of the lemon cream cheese frosting. Garnish with some blueberries, lemon zest or even a dollop of the blueberry jam. Those buns are the best when they are still slightly warm.

Storage

Just like Gluten Free Cinnamon Rolls, Gluten Free Blueberry Sweet Rolls are the best the day they have been baked. They will store well at room temperature for 2-3 days. You may freeze fully baked and cooled blueberry cinnamon rolls in an airtight container up to one month. I prefer freezing them unfrosted since this way they will be easier to defrost (and can be reheated in the microwave)

FAQ - Gluten Free Blueberry Sweet Rolls