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?
- 335 g (2 1/2 cups) brown rice flour
- 178 g (1 1/4 cups) tapioca starch/flour
- 135 g (3/4 cup) potato starch (NOT flour)
- 101 g (4 serving size) dry lemon instant Jello pudding mix OR 1/3 cup dry milk powder
- 56 g (1/4 cup) granulated sugar
- 12 g (1 Tbsp) instant rapid rise yeast
- 9 g (1 Tbsp) xanthan gum
- 6 g (1 1/2 tsp) baking powder
- 3 g (1/2 tsp) salt
- 3/4 cup (175 ml) water
- 85 g (6 Tbsp) unsalted butter, soft
- 1 cup plus 2 Tablespoons (270 ml) milk (Start with 1 cup, add additional 2 Tbsp if necessary)
- 2 large eggs
- 3 tablespoons (45 ml) oil
- 1 teaspoon (5 ml) apple cider vinegar
- 1 teaspoon (5 ml) pure vanilla extract
- 8 oz (250 g) cream cheese, very soft
- 42 g (3 Tbsp) granulated sugar
- 1 teaspoon (5 ml) pure vanilla extract
- zest of 1 lemon (reserve some for garnish, if you want)
- 28 g (2 Tbsp) granulated sugar
- 3 g (5 ml) cornstarch
- 240 g (2 cups) individually frozen blueberries
- 125 g (1 cup) confectioners' (icing) sugar
- 30 ml (2 Tbsp) fresh lemon juice
- 15-30 ml (1-2 Tbsp) heavy cream or milk
- Lightly grease a 9x13-inch baking pan and set aside.
- In the bowl of a stand mixer, whisk together the brown rice flour, tapioca starch, potato starch, pudding mix, 1/4 cup sugar, yeast, xanthan gum, baking powder, and salt.
- Place the water and 6 tablespoons butter in a microwave safe bowl. Microwave for 1 minute, or until the butter has melted. Add the milk to the mixture, followed by the eggs, oil, apple cider vinegar, and vanilla. Whisk together.
- With the mixer running on low, add the wet ingredients to the dry ingredients. If the dough is too dry, add another 30 ml (2 Tablespoons) of milk.
- Let the mixer run on medium speed for 3-5 minutes or until the dough is smooth. The dough should be too sticky to handle, if it isn't, add more milk, a few teaspoons at a time, until the dough sticks to your fingers slightly.
- While the dough is mixing, stir together the softened cream cheese, 3 Tbsp sugar, 1 tsp vanilla, and lemon zest. It should be soft enough to mix with a spoon, if not, heat it in the microwave in 15 second intervals until it is very soft and smooth, but not hot. Set aside.
- Wipe a smooth counter with a damp cloth, and lay 2 strips of plastic wrap, over lapping each other, on the counter. You want to have an area that is at least 24" x 20". Sprinkle the plastic wrap with about 1 tablespoon granulated sugar. This will keep the dough from sticking to the wrap.
- Scrape the dough out onto the prepared plastic wrap. Cover with another sheet of plastic wrap, and using your hands and a rolling pin, shape the dough into a rectangle, about 12"x16" big. Reposition the plastic wrap as necessary.
- Spread the softened cream cheese mixture onto the dough, leaving about 1 1/2-inches on one long edge free from cream cheese.
- In a bowl, stir together the 2 Tbsp granulated sugar and cornstarch. Toss in the frozen blueberries and toss until the berries are evenly coated. Spread the blueberries over the cream cheese layer, and sprinkle any remaining sugar over the berries. Lightly press the berries into the cream cheese.
- Working on the long edge that has cream cheese, use the plastic wrap to help you roll the dough up. Try to use the plastic wrap to form the roll rather than touching the dough. Once the dough is all rolled up, use the plastic wrap to squeeze the roll slightly, to ensure that you have a nice tight roll.
- Using a piece of bright coloured thread (so you won't lose it in the dough), make marks on the top of the roll, first dividing it in half, then quarters, and finally dividing each quarter into 3. You should have 12 rolls marked off. Slide the thread underneath the roll at one end, line it up with one of the marks that you made, and bring the threads to the top, crossing them, to cut through the dough.
- Place the rolls, cut side up, in the prepared pan.
- The rolls will take a long time to rise, since the filling has frozen fruit in it. Cover lightly with a towel and let rise in a warm place for 1 1/2 to 2 hours. I like to turn my oven on to 100, then turn it OFF when it is warm (not hot) in there. Keeping the oven light on helps it to stay warm in there while the dough rises.
- Preheat the oven to 350 degrees F (177 degrees C). Bake the rolls in the preheated oven for 25-30 minutes, or until they are lightly browned on top.
- While the rolls are baking, whisk together the confectioners' sugar, lemon juice, and cream to make your glaze. Spread over the rolls while they are still hot.
- Let the rolls cool in the baking pan for at least 15 minutes before eating. The filling is very hot, and the texture of the rolls improves if they are eaten warm instead of hot.
- You can FREEZE leftover rolls by placing them in the freezer on a parchment lined baking sheet. Once they are frozen, you can wrap each individually in plastic wrap, and store in an airtight container or zipper seal bag. Remove one at a time, let it defrost, and reheat for a few seconds in the microwave before serving.
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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