Gluten Free Lemon Blueberry Sweet Rolls
These gluten free sweet rolls are like your favorite gooey cinnamon rolls but with a homemade lemon blueberry filling instead! They’re so fun to make, perfect for spring and dairy free friendly.
We all know how much I love my gluten free cinnamon rolls. I’ve done a few variations of them like my banana bread cinnamon rolls and pumpkin cinnamon rolls, but it was time for more of a fruity twist with these gluten free sweet rolls!
They have a similar dough base but instead are filled with a homemade lemon blueberry filling and topped with a lemon cream cheese frosting. They’re SO fluffy with perfectly gooey centers and a delicious spring treat. Try my gluten free blueberry crisp or carrot cake cinnamon rolls next!
Before we get started…
- This recipe calls for the Bob’s Red Mill Gluten Free Bread Flour. This is a very specific flour blend and unfortunately, I do not recommend any flour substitutions here. A gluten free all purpose flour blend will not work.
- Unfortunately, there is not a good substitute for the egg because it is key for that fluffy gooey texture.
- You can make these dairy free by using dairy free milk (I used almond) and vegan butter like Earth Balance. I usually use regular butter and almond milk because that’s what I have on hand.
How to make gluten free sweet rolls
First, make the filling. Add all ingredients for the blueberry filling to a small pot on the stove.
Simmer over medium/low heat, stirring regularly until thick. About 7-8 minutes. I then like to use an immersion blender and kind of puree the blueberries a bit, but you can also just mash with a fork. Set aside to cool completely.
In the bowl of a stand mixer, add the flour (discard the yeast packet from the flour- we want to use instant yeast here), sugar, lemon zest, yeast, baking powder and salt. Mix on low speed with the dough hook until combined.
Add the milk to a bowl and microwave for about 1 minute. Use a meat thermometer to check the temperature. You want it between about 105-115 degrees Fahrenheit. Too hot and it will kill the yeast, too low and it won’t activate the yeast.
With the mixer running on low, add in the milk, eggs, melted then slightly cooled butter and vanilla.
Scrape down the sides of the bowls as needed, then let the mixer run on medium speed for about 5 minutes.
Get out a large piece of parchment paper and flour generously. Add the dough to the parchment. Roll into a roughly 11×14 rectangle using a floured rolling pin.
Add the blueberry filling on top and spread evenly, leaving a little bit of space on the top and bottom sides.
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Using a pizza cutter, cut out 9-10 rolls, about 1 – 1 1/4 inch wide. (So you’re slicing from the long side and the rolls will be 11 inches in length). Roll up each strip and place in a lightly greased baking dish.
Cover with plastic wrap then top with a dish towel and let rise for 1 hour. I will usually just place on top of my oven. You want a slightly warm environment, so if your house is cold, preheat the oven first and let the dough rest on top of the oven.
Toward the end of the hour, preheat the oven to 350 Fahrenheit. Once the rolls have risen (they won’t quite double in size but will puff up a bit), bake for 28-32 minutes, depending on your oven and preference. They should be slightly golden around the edges when done.
Meanwhile, beat together the butter and cream, cheese for the glaze. Add in the powdered sugar and both the lemon zest and extract. When the rolls are done, let cool for about 5 minutes, then top with the frosting. Enjoy and try my lemon crinkle cookies next!
Prep in advance!
To prep these sweet rolls in advance, follow all of the steps as usual. Once the rolls have been rolled, sliced and risen for the hour, cover the pan tightly with plastic wrap or foil and place in the fridge overnight. You can also freeze them for longer, about a week.
When you’re ready to bake, preheat the oven to 350 and let the rolls sit on top of the oven while the oven preheats. If they were frozen, let thaw on the counter. Bake as usual for 28-35 minutes, then frost and enjoy!
How to make without a stand mixer
I highly recommend using a stand mixer with the dough hook for this recipe. If you don’t have one, you can mix all ingredients by hand (using a whisk for the dry, then a rubber spatula when you mix in the wet), (you don’t want to use a handheld electric mixer) and then knead by hand for about 5 minutes.
How to store
To be honest, these gluten free sweet rolls are definitely best fresh! If you want to store them, your best bet is to freeze them after they bake, then let thaw and reheat in the oven until warm through the center. Glaze/frost them once they are re-heated for best results.
If you don’t want to freeze them, just store at room temp, keeping them tightly covered and reheat in the microwave for about 15-20 seconds.
More Spring treats!
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Gluten Free Lemon Blueberry Sweet Rolls
by: claire cary
Ingredients
Dough
- 1 16 ounce bag Bob’s Red Mill Gluten Free Bread Mix/Flour
- ½ cup white sugar
- 2 tablespoons lemon zest
- 1 packet instant yeast 2 1/4 teaspoons
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cup milk
- 2 eggs room temperature
- ⅓ cup unsalted butter melted, then cooled slightly
- 1 teaspoon vanilla extract
- ~1/4 cup gluten free all purpose flour for rolling do not add to the dough! This is just for rolling
Filling
- 1 ½ cups fresh or frozen blueberries
- ⅓ cup white sugar
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
Lemon Cream Cheese Frosting
- 4 ounces plain cream cheese
- 3 tablespoons butter softened
- 1 ½ cups powdered sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- First, make the filling. Add all ingredients for the blueberry filling to a small pot on the stove.1 1/2 cups fresh or frozen blueberries, 1/3 cup white sugar, 1 tablespoon lemon zest, 1 teaspoon lemon juice, 1 tablespoon cornstarch
- Simmer over medium/low heat, stirring regularly until thick. About 7-8 minutes. I then like to use an immersion blender and kind of puree the blueberries a bit, but you can also just mash with a fork.
- Set aside to cool completely.
- In the bowl of a stand mixer, add the flour (discard the yeast packet from the flour- we want to use instant yeast here), sugar, lemon zest, yeast, baking powder and salt.1 16 ounce bag Bob’s Red Mill Gluten Free Bread Mix/Flour, 1/2 cup white sugar, 2 tablespoons lemon zest, 1 packet instant yeast, 2 teaspoons baking powder, 1/2 teaspoon salt
- Mix on low speed with the dough hook until combined.
- Add the milk to a bowl and microwave for about 1 minute. Use a meat thermometer to check the temperature. You want it between about 105-115 degrees Fahrenheit. Too hot and it will kill the yeast, too low and it won’t activate the yeast.1 1/4 cup milk
- With the mixer running on low, add in the milk, eggs, melted then slightly cooled butter and vanilla.2 eggs, 1/3 cup unsalted butter, 1 teaspoon vanilla extract
- Scrape down the sides of the bowls as needed, then let the mixer run on medium speed for about 5 minutes.
- Get out a large piece of parchment paper and flour generously.
- Add the dough to the parchment.
- Roll into a roughly 11×14 rectangle using a floured rolling pin.
- Add the blueberry filling on top and spread evenly, leaving a little bit of space on the top and bottom sides.
- Using a pizza cutter, cut out 9-10 rolls, about 1 – 1 1/4 inch wide. (So you’re slicing from the long side and the rolls will be 11 inches in length).
- Roll up each strip and place in a lightly greased baking dish.
- Cover with plastic wrap then top with a dish towel and let rise for 1 hour. I will usually just place on top of my oven. You want a slightly warm environment, so if your house is cold, preheat the oven first and let the dough rest on top of the oven.
- Toward the end of the hour, preheat the oven to 350 Fahrenheit.
- Once the rolls have risen (they won’t quite double in size but will puff up a bit), bake for 28-35 minutes, depending on your oven and preference. They should be slightly golden around the edges when done.
- Meanwhile, beat together the butter and cream, cheese for the glaze. Add in the powdered sugar and both the lemon zest and extract.4 ounces plain cream cheese, 3 tablespoons butter, 1 1/2 cups powdered sugar, 1 tablespoon lemon zest, 1 tablespoon lemon juice
- When the rolls are done, let cool for about 5 minutes, then top with the frosting. Enjoy!
Notes
Comments
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This is an amazing recipe!!! Super easy and delicious. Can’t tell they are gluten free!!
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Thank you, Jess!
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I’d like to know why you suggest we not use a handheld electric mixer? What would happen to the dough? What about a food processor with a dough blade? Thank you
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It’s just because you need a dough hook! A food processor with a dough blade should be ok.
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