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With the texture of traditional cinnamon rolls, these gluten free blueberry rolls are a delight. Did I mention that this amazing texture is also dairy free? I hate to retire now that I can finally achieve such amazing results. You can even make them egg-free and vegan!
For the Dairy Version, See Gluten Free Cinnamon Raisin Rolls and replace the cinnamon filling with the below blueberry filling and add vanilla extract to the dough.
Link You May Need:
Gluten Free Blueberry Rolls
For the Gluten Free Blueberry Rolls:
- For the Yeast Mixture:
- 1/2 cup full-fat coconut milk
- 3 tablespoons honey or organic sugar for vegan
- 2 tablespoons water
- 2-1/4 teaspoons instant dry yeast
- For the Dry Mixture:
- 3/4 cup potato starch plus 2 tablespoons for dusting
- 1/2 cup cornstarch or tapioca flour for corn-free
- 1/2 cup white rice flour
- 1/4 cup sorghum flour
- 2 teaspoons gluten-free baking powder
- 2 teaspoons xanthan gum or guar gum for corn-free
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Wet Mixture:
- 1/3 cup riced or mashed peeled baked potato without liquid or butter
- 1/4 cup neutral-flavored oil I used melted palm oil
- 2 large eggs at room temperature (almost 1/2 cup) (or 4 – 6 tablespoons liquid from cannellini beans + 2 tablespoons fat like oil)
- 1/2 teaspoon butter emulsion or as desired (Lorann Oils) (optional) (or a little butter extract)
- 1-1/2 teaspoons pure vanilla extract*
- 3/4 teaspoon apple cider vinegar
For the Filling:
- 1-1/2 tablespoons dairy-free margarine or refined coconut oil melted
- 3 tablespoons blueberry jam homemade or commercial
- 2 tablespoons granulated sugar
- 2/3 cup frozen blueberries thawed (3 ounces/435 grams) 1/2 cup thawed
- For Egg Wash Optional for Brown Edges:
- 1 tablespoon butter melted for basting
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon honey for shine and slight crust
- Oil for pan
For the Glaze:
- 1 cup confectioners’ sugar
- 2-1/2 tablespoons full-fat coconut milk
- 1/4 teaspoon pure vanilla extract
Oil a 9 x 9-inch square baking pan or 6-cup large muffin pan; set aside.
In a glass measuring cup add the coconut milk, honey, and water, stir, and microwave to no more than 120°F.
Stir in the yeast and allow to rest until bubbly, 10 minutes or more.
In a bowl, whisk together the potato starch, cornstarch, rice flour, sorghum flour, baking powder, xanthan gum, baking soda, and salt; set aside.
In the bowl of your electric mixer, fitted with the balloon whisk attachment, beat together, on low speed, the potatoes, oil, eggs, vinegar, and extracts.
Add the yeast mixture and mix just long enough to combine.
Add the dry mixture, all at once, and beat on medium speed, also using the whisk/balloon attachment, until thoroughly combined, about 1 minute.
Oil a large bowl and transfer the dough into the bowl. Oil the entire ball of dough and cover directly with plastic wrap if you’re not using the Brod & Taylor humid proofer.
Oil a large bowl and transfer the dough into the bowl. Oil the entire ball of dough and cover directly with plastic wrap if you’re not usingthe Brod & Taylor humid proofer. Allowthe dough to rise until almost double in size in an 84°F environment, about 45 minutes(or longer for colder environments).
Once the dough rises, lie two overlapping sheets of plastic wrap about 15 x 20-inches and dust generously with potato starch on a flat surface. Scoop the dough onto the dusted plastic wrap, dust the top and sides with some of the potato starch, and pat out a little. Then, roll the dough out with a potato starch-dusted rolling pin to about 11 x 15-inches. Allow the dough to rest while you prepare the filling.
Drain the blueberries; set aside.
While leaving a 1/2-inch border on the sides, baste the rolled out dough with melted margarine. Spread on the blueberry jam, sprinkle with sugar, and distribute the drained blueberries on top.
From one of the 11-inch wide sides, lift the plastic wrap up and roll up the dough. At some point, you may wish to use your hands here and there.
Using a serrated knife, slice the rolled dough into eight equal portions. Quickly transfer them to the prepared pan.
Set the pan aside to rise in about an 84°F environment for 30 minutes or until the rolls fill the pan. While rising, preheat the oven to 400°F.
Once the rolls rise, place the pan on the center shelf of your oven. Bake for 15 minutes.
While the rolls bake, combine the confectioners’ sugar, coconut milk, and vanilla extract; set aside.
Remove the rolls from the oven and allow them to cool in the pan on a wire rack.
Drizzle with the glaze at any point. (The rolls are not overly sweet. So, feel free to use lots of glaze.) Serve warm room temperature or slightly warm, but not hot.
Freeze leftovers in a single layer. Once frozen, store in a resealable storage bag. Microwave on low to reheat.
Replace 1/2 teaspoon of the vanilla extract with almond extract and add sliced almonds to the top of the glaze before it sets.