Gluten Free Blueberry Sweet Rolls

This sweet recipe is sponsored by Bonne Maman and Honest Cooking. As always, opinions are 100% my own.

If you’re looking for something impressive to add to your Mother’s Day brunch menu, look no further. This gluten free blueberry sweet rolls recipe is exactly what you need! Nobody has to know just how easy these rolls are except you and me and I can definitely keep a secret.



Gluten Free Blueberry Sweet Rolls

Prep Time 30 minutes Cook Time 20 minutes Total Time 50 minutes 
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!


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 degrees F)
  • 1/3 cup + 1 tablespoon white rice flour
  • 1/3 cup + 1 tablespoon brown rice flour
  • 1/2 cup Arrowroot starch/flour
  • 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
Directions


  • Preheat oven to 350 degrees and grease or butter a 9 inch pie pan and set aside.
  • Add the yeast, 1/2 teaspoon sugar, and warm milk to the bowl of a stand mixer. Let sit for 15 minutes to bloom.
  • While the yeast is proofing, add the white rice flour, brown rice flour, arrowroot, tapioca, xanthan gum, baking powder, baking soda, and salt to a medium bowl. Whisk to combine.
  • When the yeast has bloomed, 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 the dry ingredients are incorporated. Turn up the speed to medium and mix for 1 minute. The dough should be slightly sticky and will easily form a ball.
  • Spread out two sheets of plastic wrap on a flat surface and have them slightly overlap to create a large, square work space. Dust the plastic wrap with gluten free flour and dust the dough with flour as well. Transfer the dough ball to the center of the prepared work space and top with two more pieces of plastic wrap. Roll the dough out into a thin, rectangle, approximately 10 inches by 14 inches.
  • Carefully remove the top layer of plastic wrap and spread the wild blueberry preserves over the dough, leaving a little bit of space along the long sides to prevent them from getting too messy when rolling. Before rolling the dough, use a pizza cutter to cut the dough into 8 strips. Then roll each strip individually to form the rolls and place the rolls in the prepared pie dish. Cover the pie dish with plastic wrap and place on top of the stove for 30 minutes to rise.


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