Frozen blueberries explode into a beautiful juicy sauce for these Gluten Free Blueberry Sweet Rolls.
After sharing the Raspberry Sweet Rolls with you a few weeks ago, I had a number of you ask if this would with blueberries and lemon. The answer is Yes! Actually, before I even posted the raspberry version I had already tested the blueberry version, just so I could test the dough a few times before sharing it with you.
When baking gluten-free bread, I find that using a digital kitchen scale, that weighs in grams and has a tare option, works best. Since a little too much or too little flour/starches can drastically change the end result, accuracy is important. Gluten free bread dough needs to be very soft – if you try to create a dough that can be kneaded like gluten-filled dough, the end result will be a heavy brick-like loaf of bread. With rolls, this is even more crucial, since you have to form that sticky dough. Using wax paper, sprinkled with a little bit of sugar, really does help. You also have to have gentle hands, the dough is very soft and fragile.
Because I am suggesting you weigh the ingredients, I’ve decided to giveaway an Ozeri Touch Professional Digital Scale (open to Canada & the US). See details after the recipe.
I’m not sure which one I’d choose if given the choice between the two. How about you? Are you on team Blueberry or team Raspberry? Or do you like to just stick to traditional Cinnamon Buns? The recipe calls for individually frozen blueberries - defrosted or fresh blueberries will not give the same result, they make a mess when rolling up the rolls.
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The recipe calls for individually frozen blueberries - defrosted or fresh blueberries will not give the same result, they make a mess when rolling up the rolls.