Gluten-free blueberry cinnamon rolls

These blueberry gluten-free cinnamon rolls may not be as delicious as my cranberry cinnamon rolls, but they are still pretty good. I use gluten-free flour made with rice flour so it makes the dough more brittle than wheat flour. I added fresh blueberries to the cinnamon rolls so you taste it in every bite. All this requires is a simple prep of about an hour and a half, where you leave the dough to rise in a warm space before baking.

Making the gluten-free dough

An alternative to rice flour is oat flour, spelt flour and millet flour, but those all have different baking times. Gluten-free flour tends to be really delicate so I would approach this recipe with more flexibility than others. The most important thing is to keep all the ingredients at room temperature, so that the dough is pliable enough to roll into a squishy dough. I added a bit of orange juice, and extra cinnamon to the dough. You have to let it rise for a few minutes before rolling it out into a rectangle.

Once the dough is rolled, spread the cinnamon butter over it and roll it tightly into a log. The next step is to then cut it into 2 inch portions. You can use either a dental floss or a very sharp knife. Place it into a 13×9 inch baking tray and leave it to rise for 1 hour. By then, the rolls should have increased in size and be touching each other. Once the gluten-free cinnamon rolls come out of the oven, let it cool for some time before spreading the cream cheese glaze over it. That way, it won’t melt into a watery glaze. Instead, you will have a thick, creamy icing like a classic cinnamon roll.

Other gluten-free recipes include my banana oat cake, so check it out!

Gluten-free blueberry cinnamon rolls

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Servings: 7-8 Prep Time: 40 Minutes Cooking Time: 35 Minutes 35 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

Rolls

1/2 cup unsalted butter, still warm

5&1/2 cups gluten-free flour

1/2 cup granulated sugar

1/2 teaspoon table salt

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

8g instant yeast

1/2 cup warm heavy cream/half and half cream

2 large eggs, at room temperature and whisked

6 oz fresh blueberries  

 

Cinnamon butter

2 tablespoons ground cinnamon

1/2 cup unsalted butter, at room temperature  

 

Icing

250g block cream cheese, at room temperature

1 cup icing sugar

1 teaspoon vanilla extract

Instructions

Cinnamon butter

1. Whisk the cinnamon butter ingredients together in a bowl until you get a smooth paste. 

Gluten-free cinnamon rolls 

1. Whisk the instant yeast, salt, sugar, and flour in a bowl.  These are your dry ingredients.
2. Mix the warm milk, melted butter and whisked egg together.
3. Pour this into the dry ingredients bowl from the previous step. Fold in the blueberries.
4. On a lightly floured surface, knead the dough into a smooth ball, and place it into an oiled bowl. 
5. Cover with cling wrap or a kitchen towel and let it rise for 30 minutes. 
6. Flour a dry surface and spread out into a 16x10 inch rectangle about 1/2 inch thick with a rolling pin, and spread the cinnamon butter over it. 
7. Tightly roll into a log and cut into 2 inch wide portions.
8. Heavily grease a 13x9 inch baking pan and place the rolls in it, leaving a bit of space between them.
9. Cover the pan and let the rolls rise for 1 hour in a warm cabinet away from droughts and moisture.
10. Bake at 350°F/175°C for 35-40 minutes. 
11. Let the rolls cool completely before spreading the icing over it.

 

Cream cheese icing

1. Whisk the softened cream cheese and icing sugar until smooth. 
2. Add vanilla extract and cream. If it is too thick, add more cream.
3. Spread this over the cooled cinnamon rolls and enjoy!