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!
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!