Blueberry Cinnamon Rolls: An insanely delicious elevated version of my Quick Cinnamon Rolls. They are drowned in a gorgeous blueberry glaze and use our super simple homemade blueberry jam recipe. They’re of course gluten free, egg free, nut free and can easily be dairy free!
So how do we make these blueberry cinnamon rolls?
Make the filling.
- Use a small microwave safe bowl to soften the butter or vegan baking stick for the cinnamon filling. Since it’s only 4 tablespoons, place the butter or vegan baking stick in a microwave safe bowl and microwave for 15 seconds or so. You just want it soft enough so you can work it into the other ingredients with your clean hands. You don’t want it melted.
- Add the light brown sugar and the ground cinnamon to the bowl with the softened butter and using your hands, work all the ingredients together. This takes a few minutes because you want the texture to be nice and crumbly and well combined. You really cannot over mix the filling so don’t be concerned about that.
- Once it’s all combined, sprinkle some of the mixture into the bottom of your greased baking dish. In the recipe, I say to use ⅓ of the mixture but you can just gently sprinkle some all over to cover the bottom. It isn't meant to be a thick layer, you will still see the baking dish underneath. Just sprinkle it all over. You can use less than ⅓ if you prefer.
Make the dough for the blueberry cinnamon rolls.
- Then in a large bowl, whisk together your gluten free flour, your granulated sugar, baking powder and salt. Soften another 3 tablespoons of butter or vegan baking stick. Again, you don’t want it melted at all, you just want it soft enough to break apart. Once softened, using clean hands, rip teeny tiny pieces of butter into the dry ingredients. I usually make my pieces the size of my finer nails and scatter them all over. Once the butter or vegan baking stick is all in the dry ingredients, use your clean hands to work it all together. Use a squeezing motion with your hands to incorporate all those little butter pieces. Once it’s all combined nicely, add your 1 cup milk of choice.
- Use a spatula to mix the milk in. It might be super sticky so if it is, use your hands to mix it completely.
Time to get rolling.
- Lightly flour a clean work surface, your hands and your rolling spatula. Take the dough and knead it a few times just so it comes together, on your clean work surface. If it seems super sticky add some more gluten free flour so it is easier to work with. Then roll it out into a rectangular shape. If you notice it sticking as you roll, sprinkle some more gluten free flour on it. You want to roll it out to about ¼ inch in thickness.
- Start sprinkling your filling all over. You want to cover the entire area. I like to use my hands to very gently pat the filling down into the dough.
- Now let’s add the blueberry jam. Use clean fingers to dollop the jam all over the cinnamon. Now it’s time to roll.
- Roll the dough away from you into a tight log. Once it’s in a log shape, I like to take a sharp knife and cut off the two end pieces. Now you can cut your log into your 12-18 pieces. Sometimes I cut 18 but usually I cut about 15 slices.
- Take your beautiful cut slices and place them into the baking dish. You want the swirl to be face up and all the pieces will be touching one another tightly.
Let's bake blueberry cinnamon rolls!
- Place in the center rack of the preheated oven and bake for 20 minutes at 400 degrees.
- When you take the dish out of the oven, leave the rolls alone. Don’t try to take them out. Now you’re going to make your glaze.
- Whisk all your glaze ingredients in a medium bowl. Drizzle the glaze over the warm buns...as much as you like. There is no correct amount here. Wait a few minutes for the glaze to begin to harden and then serve!
Ok guys...that’s it! I hope that you love this blueberry cinnamon rolls recipe as much as my daughter and I do! Enjoy!
Blueberry Cinnamon Rolls
For the dough:
- 2 cups Gluten free flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons unsalted butter or vegan baking stick softened
- 1 cup of milk of choice
For the filling:
- 4 tablespoons unsalted butter or vegan baking stick softened
- 1 cup packed light brown sugar
- 3 teaspoons ground cinnamon
- 3 tablespoons blueberry jam
For the glaze:
- 2 cups confectioners’ sugar
- 2 tablespoons blueberry jam
- 3-4 tablespoons water
- Preheat your oven to 375 degrees Fahrenheit. With vegetable oil, grease a 9 inch round or square baking dish.
- For the filling: In a small bowl combine the softened butter or vegan baking stick, the light brown sugar and the cinnamon. Work them together with clean hands to form a crumbly mixture. Keep the blueberry jam separate.
- Sprinkle ⅓ of the filling mixture into the 9 inch pan. Do not sprinkle the jam into the bottom. Keep the jam separate.
- In a large bowl, whisk together the gluten free flour, the granulated sugar, the baking powder and the salt. Cut or rip in the softened butter. Once again, using clean hands, work the butter into the mixture. Once combined, pour in the milk of choice and combine using a spatula to form a soft dough.
- Lightly flour a clean surface, your hands and a rolling pin. Roll out the dough into a large rectangle about ¼ inch thick. If you notice it sticking, dust with more gluten free flour.
- Spread the remaining filling onto the rolled out dough. Gently press it down with your hands. Now it’s time for the jam. Doing one tablespoon at a time, use clean fingers to place the jam all over the top of the cinnamon mixture. I like to break it apart in little bits because it should be quite thick.
- Once you do this with the 3 tablespoons of blueberry jam, tightly but gently roll the rectangle into a log and using a sharp knife, cut into 12-15 pieces depending on how big you want them. I cut mine into 15 and discarded the two tiny ends.
- Place the rolls into the baking dish with the cinnamon swirl facing up.
- Sprinkle a little extra cinnamon on top and bake for 20 min.
- When done, it might look like blueberries are bubbling and that’s ok. It will thicken as it cools. If the rolls got misshapen, just gently push them back into shape using the back of a spoon. Sometimes the center of the roll might puff up too high.
- Remove the rolls from the oven and start to make the glaze. In a small bowl, whisk together the confectioners’ sugar, the jam and 3 tablespoons of water. If the glaze looks too thick, add more water ¼ teaspoon at a time. If the glaze is too watery, add more confectioners’ sugar 1 tablespoon at a time.
- Once combined, pour the glaze over the warm rolls that are still in the dish. Use a little spatula to spread the glaze around if needed. Let the glaze harden for a few moments and then you can begin to take the rolls out of the pan using a spatula. If you’re not serving right away, place the rolls on a cooling rack so that the bottoms can be less wet. The rolls don’t really keep great the next day so I prefer to serve them right away while warm. Enjoy!