Gluten Free Lemon Blueberry Sweet Rolls

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!

Gluten Free Lemon Blueberry Sweet Rolls

Ingredients

Dough

Filling

Lemon Cream Cheese Frosting

Instructions

Notes

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