Gluten Free Blueberry Sweet Rolls

These gluten free blueberry sweet rolls are tender, fluffy, and filled with wild blueberry preserves. Ready in under an hour (not including a short rise).

Ingredients

For the Rolls

• 1 package rapid-rise yeast (2 1/4 teaspoons)
• 1/2 teaspoon granulated sugar
• 1/2 cup milk (regular or unsweetened coconut milk), warmed 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 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

1. Preheat the oven to 350°F (175°C). Grease or butter a 9-inch pie pan and set aside.
2. In the bowl of a stand mixer, combine the yeast, 1/2 teaspoon granulated sugar, and warmed milk. Let sit 15 minutes to bloom; the mixture should become foamy.
3. While the yeast blooms, whisk together the white rice flour, brown rice flour, arrowroot, tapioca, xanthan gum, baking powder, baking soda, and salt in a medium bowl.
4. When the yeast is active, add the egg, 1/4 cup granulated sugar, and avocado oil to the mixer. Mix on low until combined. Add the dry ingredients and mix on low until incorporated, then increase to medium speed and mix for 1 minute. The dough should be slightly sticky and come together in a ball.
5. Prepare a work surface by laying two slightly overlapping sheets of plastic wrap and dusting them with gluten free flour. Place the dough on the plastic wrap, dust the dough with a little flour, and top with two more pieces of plastic wrap. Roll the dough into a thin rectangle about 10 by 14 inches.
6. Remove the top plastic wrap layer and spread the wild blueberry preserves evenly over the dough, leaving a small margin along the long sides. Using a pizza cutter, cut the dough into 8 strips. Roll each strip up individually to form rolls and place them in the prepared pie dish.
7. Cover the pan with plastic wrap and place in a warm spot (for example, on top of a stove) for 30 minutes to rise. After rising, remove the wrap and bake at 350°F for 20 minutes, or until the rolls are set and lightly golden.
8. To make the frosting, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla and beat until creamy. If you prefer a thinner glaze, add 1 tablespoon of milk at a time until desired consistency is reached.
9. Frost the rolls just before serving. Store leftovers in an airtight container for up to 2 days. Unfrosted baked rolls can be frozen and reheated before serving.

Notes

1. Prep and cook times do not include the 30-minute rising time.
2. If the yeast does not bloom and become foamy after 15 minutes, it may be old or inactive — replace the yeast and start over.
3. Plastic wrap works well for rolling this dough because it helps prevent sticking and keeps the dough contained.
4. For a thinner icing, add milk one tablespoon at a time until you reach the consistency you like.

Nutrition Information (estimated)

Calories: 899 kcal | Protein: 11 g | Fat: 37 g | Saturated Fat: 18 g | Cholesterol: 93 mg | Sodium: 528 mg | Fiber: 7 g | Sugar: 78 g