March 15, 2024
Gluten Free Blueberry Cinnamon Rolls
Prep time:
10 min
Cook time:
25 - 30 min
Total time:
1.5 hours and 4+ hours rest
Gluten Free Blueberry Cinnamon Rolls
Indulge in the delightful flavors of summer with my gluten free Blueberry Lemon Cinnamon Rolls, crafted with Hand + Heart Gluten Free Sweet Dough Mix. These soft and tender rolls are a true summer sensation, filled with the luscious combination of blueberry jam, fresh blueberries, and zesty lemon zest.
But the best part? These rolls aren’t just for summer – they’re perfect anytime you crave the refreshing taste of fresh fruit. With just a little planning, you can enjoy these irresistible rolls fresh out of the oven every morning. Simply prepare the buns ahead of time, let them rest in the refrigerator overnight to rise, and wake up to the aroma of freshly baked goodness.
And let’s talk about that lemon blueberry glaze – it’s the perfect finishing touch, offering a burst of brightness and lightness to each and every bun. With every bite, you’ll be transported to a sunny summer day, savoring the sweet and tangy flavors of these delightful treats. So don’t wait! Dive into a batch of gluten free Blueberry Lemon Cinnamon Rolls today and experience the taste of summer anytime you desire!
Gluten Free Blueberry Cinnamon Rolls
Prep time:
10 min
Cook time:
25 - 30 min
Total time:
1.5 hours and 4+ hours rest
Yield:
12 buns
Author:
made by hand, from the heart
Ingredients
Make the Dough:
- 1 package of Hand + Heart Gluten Free Sweet Dough Mix
- 1 1/4 cups warm milk (110ºF)
- 3/4 cup unsalted butter, melted
- 2 large eggs, room temperature
- yeast packets (included with mix)
Lemon Blueberry Filling:
- Blueberry Jam (add enough to coat the dough)
- 1 cup Frozen or fresh blueberries
- Zest of 1 lemon
Blueberry Glaze:
- 2 cups powdered sugar
- 3-4 tbs lemon juice
- 3 tbs blueberry jam
Before Baking: 1/2 cup heavy cream for baking
DAIRY FREE OPTION: Use dairy free milk and butter and omit heavy cream.
EGG FREE OPTION:
Mix 1/2 cup ground flaxseed with ½ cup warm water OR
Mix 2 TBSP psyllium husk powder with 1/2 cup water
Let the mixture sit for 5 minutes before adding to the dough mix.
Instructions
Make the Sweet Dough:
- In a bowl of a stand mixer fitted with a paddle attachment, add entire packet of H+H Gluten Free Sweet Dough Mix and yeast packets. Whisk to combine.
- Add warmed milk, melted butter and eggs in the bowl and mix with a spatula until the dry and wet ingredients are well incorporated.
- Beat on medium speed for 5 minutes, stopping mid way to scrape sides and bottom of the bowl. Dough will be sticky but smooth.
- Transfer dough into a lightly oiled medium bowl and cover with a plastic wrap. Place in the refrigerator for at least 4 hours or overnight so dough stiffens and it is easier to handle.
Shape the Blueberry Buns:
- Preheat oven to 350ºF 30 minutes before baking. Butter a 9×13 inch rimmed baking pan, set aside.
- On a floured silicone rolling mat using gluten-free flour, gently knead the dough into a smooth ball.
- Roll out to 18 x 10 inch, about 1/2 inch thick.
- Spread blueberry jam evenly on dough. Sprinkle lemon zest and fresh or frozen blueberries.
- Roll up from the longest side and pinch seam. Flip over so the seam is down and cut using a knife or bench scraper. Cut into 8 large rolls or 12 medium rolls
- Arrange the buns in the baking pan. Cover with plastic wrap and place in a warm area. Let rise for 45 minutes.
Bake the Rolls:
- Bake the buns for 25 – 30 minutes until edges are golden brown and buns in the center of the buns are cooked through. You can insert a wooden stick in the center of the dough and check that it’s no longer sticky. Let cool.
- While the buns are cooling, whisk all the glaze ingredients in the bowl. Spread on top of the the buns and enjoy.
