Gluten Free Blueberry Sweet Rolls

Gluten Free Blueberry Sweet Rolls

These Gluten Free Blueberry Sweet Rolls are perfect for Spring brunch. They’re easy to make and come together quickly! Don’t skip the cream cheese icing!

This sweet recipe is sponsored by Bonne Maman and Honest Cooking. As always, opinions are 100% my own. If you’re looking for something impressive to add to your Mother’s Day brunch menu, look no further. This gluten free blueberry sweet rolls recipe is exactly what you need! Nobody has to know just how easy these rolls are except you and me and I can definitely keep a secret.

Ingredients

  • 1 package rapid-rise yeast (or 2 1/4 teaspoons)
  • package rapid-rise yeast (or 2 1/4 teaspoons)
  • 1/2 teaspoon granulated sugar
  • teaspoon granulated sugar
  • 1/2 cup milk (regular or unsweetened coconut, heated to 100-110 degrees F)
  • cup milk (regular or unsweetened coconut, heated to 100-110 degrees F)
  • 1/3 cup + 1 tablespoon white rice flour
  • cup + 1 tablespoon white rice flour
  • 1/3 cup + 1 tablespoon brown rice flour
  • cup + 1 tablespoon brown rice flour
  • 1/2 cup Arrowroot starch/flour
  • cup Arrowroot starch/flour
  • 1/4 cup tapioca flour
  • cup tapioca flour
  • 1 1/2 teaspoons xanthan gum
  • teaspoons xanthan gum
  • 1 teaspoon baking powder
  • teaspoon baking powder
  • 1/4 teaspoon baking soda
  • teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • teaspoon fine sea salt
  • 1 large egg, room temperature
  • large egg, room temperature
  • 1/4 cup granulated sugar
  • cup granulated sugar
  • 3 tablespoons avocado oil
  • tablespoons avocado oil
  • 1/2 cup Bonne Maman Wild Blueberry Preserves
  • cup Bonne Maman Wild Blueberry Preserves

Ingredients

  • 1/4 cup cream cheese, softened (regular or non-dairy)
  • cup cream cheese, softened (regular or non-dairy)
  • 1/4 cup butter, softened (or vegan butter)
  • cup butter, softened (or vegan butter)
  • 1 1/2 cups powdered sugar
  • cups powdered sugar
  • 1 teaspoon vanilla extract
  • teaspoon vanilla extract
Read the whole recipe on What the Fork Food Blog