Gluten-Free Blueberry Sweet Rolls Recipe for Soft, Fluffy Buns

Gluten Free Blueberry Sweet Rolls with Lemon Cream Cheese Frosting are a delightful twist on classic cinnamon rolls. Soft, tender gluten-free rolls filled with a vibrant blueberry jam and finished with tangy lemon cream cheese frosting make these perfect for a special breakfast or an afternoon treat. This small-batch recipe yields four generous rolls and is designed to deliver a fluffy texture and bright, balanced flavor.

Recipe Ingredient Notes

Gluten-Free Flour: Any reliable gluten-free all-purpose blend will work, but blends that include starch (such as cornstarch) tend to produce a lighter crumb. For best volume and texture, choose a blend designed for baking and follow weights where provided.

Instant Pudding: Adding instant pudding powder improves moisture and structure. Vanilla pudding is neutral and effective; lemon pudding will boost citrus notes if you prefer.

Psyllium Husk: Whole psyllium husks help the dough hold together and create a more familiar, less crumbly texture. This recipe was developed with whole husks, not powder.

Blueberry Jam: A quick homemade blueberry jam makes a vibrant filling, but store-bought jam works well too. Use fresh or frozen blueberries.

Homemade Blueberry Jam

The blueberry jam can be prepared ahead and refrigerated for up to one week. It’s also excellent on pancakes, waffles, or biscuits.

1. Combine blueberries (fresh or frozen), granulated sugar, cornstarch, lemon zest, lemon juice, a pinch of kosher salt, and vanilla in a small saucepan. Stir and bring to a gentle simmer.
2. Reduce heat and cook, stirring frequently, until the mixture thickens enough to coat the back of a spoon.
3. Transfer to a bowl and refrigerate until completely cool. The filling must be cold before using so it won’t melt the butter in the dough.

Gluten Free Blueberry Cinnamon Roll Dough

1. In a stand mixer fitted with the paddle attachment, combine the gluten-free flour, powdered sugar, instant pudding, psyllium husk, baking powder, baking soda, and kosher salt.
2. Add lemon zest to the dry ingredients and blend on low for a few minutes to distribute the zest evenly.
3. Add soft unsalted butter and buttermilk and mix on low until liquids are absorbed. The dough may appear dry at this stage; that is normal.
4. With the mixer running on low, add the room-temperature egg and vanilla extract and mix briefly until incorporated.
5. Increase to medium speed and mix for 3–4 minutes, stopping halfway to scrape down the sides and paddle.
6. Leave the dough in the bowl, sprinkle with an additional 20 grams of gluten-free flour to make removal easier, and allow it to rest for 10 minutes to hydrate and build structure.
7. Line a baking sheet with parchment and lightly spray it with nonstick spray. Transfer the dough to the sheet and gently pat into a 6″ x 9″ rectangle about 1.5 cm (0.5 inches) tall. If sticky, lightly flour your hands.
8. Chill the dough in the refrigerator for 20–30 minutes to make it easier to roll and shape.

You can refrigerate the prepared sweet dough on the sheet tray for up to 24 hours to bake later.

Assemble & Baking Instructions

Use a 6″ square baking dish, a loaf pan, or a 6″ round cake pan for this small batch.

1. Preheat the oven to 425°F (220°C).
2. Line your baking dish with parchment paper and set aside.
3. Melt a small amount of butter and brush it evenly over the chilled dough to help keep the rolls moist.
4. Spread the cold blueberry filling over the dough, leaving about ½” at the top and bottom edges. Avoid overfilling.
5. Cut the rectangle into four strips with the 6″ side facing you. If the dough sticks, chill briefly in the freezer.
6. Gently roll each strip into a spiral, avoiding overly tight rolling. Place the rolls in the prepared baking dish; some filling may ooze out, which is normal.
7. Bake at 425°F for 5 minutes to jump-start the rise. Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for an additional 20–25 minutes, or until golden brown and an internal temperature near the center reaches about 200°F. Baking time will vary by oven and roll thickness.
8. Remove from the oven and cool on a rack for at least 10 minutes before frosting, so the glaze doesn’t immediately melt off.

Lemon Cream Cheese Frosting

Cream cheese frosting can sit at room temperature for up to two hours. Store leftovers in the refrigerator for up to 7 days or freeze up to 3 months. Rewhip after returning to room temperature if needed.

1. Combine room-temperature cream cheese and unsalted butter with lemon zest, lemon juice, kosher salt, and vanilla. Beat until light and fluffy.
2. Gradually add powdered sugar in two additions and beat until smooth and airy. Adjust sweetness to taste.
3. Frost the slightly warm rolls with a generous dollop of frosting and garnish with fresh blueberries, lemon zest, or a spoonful of leftover jam.

Storage

These rolls are best the day they are baked but will keep at room temperature for 2–3 days. Freeze fully baked, unfrosted rolls in an airtight container for up to one month. Reheat gently and add frosting after reheating.

FAQ – Gluten Free Blueberry Sweet Rolls

Note about Salt in my Recipes

I typically use diamond-style kosher salt. If you use a different salt (for example Morton’s kosher salt), adjust amounts because crystal sizes and salinity vary.

Baking in grams

Baking by weight is more accurate, especially with gluten-free flours that vary in density. Use a digital scale for best results and follow the gram measurements when provided.

Note about Ovens and Oven Temperatures

These instructions were developed for a conventional oven with the rack positioned in the middle. If using a convection oven, monitor closely and reduce temperature or time as needed. An oven thermometer helps ensure accurate temperatures.

Substitutions and Modifications

Any ingredient substitutions may alter the texture and flavor. Recipes were tested as written; results may vary with changes.