Blueberry Cinnamon Rolls

5 from 4 votes

These Blueberry Cinnamon Rolls are rich and sweet while still being soft and fluffy! The base is my No Yeast Cinnamon Rolls but with blueberry jam added into the brown sugar and cinnamon filling! Topped with a stunning blueberry cream cheese icing, these blueberry cinnamon buns are a show stopper! Don't let their gorgeous looks fool you, they take less than an hour to make from start to finish and no mixer is needed! If that wasn't enough, these easy cinnamon rolls are gluten are, nut free, egg free and can easily be made vegan!

Prep Time20

Cook Time27

Total Time47

Course: Rolls

Cuisine: American

Diet: Gluten Free, Vegan

Servings: cinnamon rolls

Calories: 503kcal

Author: Lee

Ingredients

For the Blueberry Jam

2 cups blueberries , fresh or frozen
½ lemon , juiced
¼ cup granulated sugar
¼ water
1 pinch kosher salt

For the Filling

⅔ cup light brown sugar , packed
1 tablespoon ground cinnamon
¼ cup unsalted butter or vegan baking stick, softened
3 tablespoons blueberry jam

For Cinnamon Rolls

2 cups gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
¼ cup granulated sugar
4 teaspoons baking powder
¾ teaspoon kosher salt
¼ cup unsalted butter or vegan baking stick, softened
1 cup milk

For the Blueberry Icing

2 cups confectioners’ sugar
4 ounces cream cheese , room temperature
2 tablespoons blueberry jam
2 tablespoons water (may not need it all)

US Customary - Metric

Instructions

Make the Blueberry Jam (Make ahead of time)

Place the 2 cups blueberries, the juice of ½ lemon, lemon peel of ½ lemon, ¼ cup granulated sugar, ¼ cup water and the 1 pinch of kosher salt together in a saucepan.
Cook over medium heat, stirring frequently and smashing the blueberries with the back of a spoon for about 15 min until the mixture begins to boil.
Once boiling, turn the heat to low and let simmer for 10 minutes, stirring frequently.
Remove from heat to let thicken. Once completely cool, transfer to an airtight container and refrigerate.

Make the Filling

Preheat your oven to 375 degrees Fahrenheit.
With vegetable oil, grease a 9 inch round or square baking dish.
Whisk together the ⅔ cup light brown sugar and 1 tablespoon ground cinnamon. Rip in pea-sized pieces of the ¼ cup soft butter.
Work everything together with clean hands until you have a crumbly texture.
Once crumbly, sprinkle 1-2 tablespoons of filling into the bottom of the baking dish.

Make the Blueberry Cinnamon Rolls

In a large bowl, whisk together the 2 cups multipurpose gluten free flour, ¼ cup granulated sugar, 4 teaspoons baking powder and ¾ teaspoon kosher salt.
Use clean hands to rip pea-sized pieces of the ¼ cup soft butter into the dry ingredients and then work them all together.
Use a spatula to mix the 1 cup milk in and then form the mixture into a dough.
Lightly flour a clean work surface, your hands and your rolling spatula.
Knead the dough a few times just so it comes together.
If it seems super sticky dust with some more gluten free flour so it is easier to work with.
Then roll the dough out into a rectangular shape that's about 17 inches in length.
You want the dough rectangle to be about ¼ inch in thickness.
If you notice it still sticking as you roll, then sprinkle some more gluten free flour on it.
Take a tablespoon of filling and set aside.
Sprinkle all the remaining filling onto the dough. Then use clean hands gently pat the filling down into the dough.
Using a tiny spoon, dollop 3 tablespoons blueberry jam all over the cinnamon filling.
Roll the dough away from you into a tight log that's about 12 inches in length.
Using a sharp knife, cut the log into 9 thick slices. Then place the rolls swirl side up into the baking dish.
The rolls will be touching one another.
Sprinkle the extra tablespoon of filling on top of the rolls.
Bake the blueberry cinnamon rolls at 350 degrees Fahrenheit for 27 minutes or until golden on the edges.
When done, it might look like blueberries are bubbling and that’s ok. It will thicken as it cools.

For the Blueberry Cream Cheese Icing

Use a spatula to combine the 2 cups confectioners' sugar and 4 ounces cream cheese.
Once combined, slowly whisk in the 2 tablespoons blueberry jam.
Once combined, slowly whisk in the 2 tablespoons water a little at a time until you get the desired consistency. You may not need all the water.
Lastly, use an icing spatula to frost the warm cinnamon rolls with the blueberry cream cheese icing. Enjoy!

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk and vegan cream cheese.

All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of regular flour (336 grams) and ¾ cup of milk.

Storing: Once the icing has hardened, store the individual rolls in an airtight container or aluminum foil in the fridge for up to 2 days.

For best results, reheat each roll in the microwave for about 20-30 seconds prior to eating.

If wrapped in foil, please remove the foil prior to microwaving. Be careful not to burn your mouth on hot icing and filling.

Freezing: Once the icing has hardened, wrap individual rolls in foil, pop in a zip top bag and freeze for up to 30 days.

To defrost, place in the fridge the night prior or leave at room temperature until soft; about 1 hour. Once defrosted, remove the foil and reheat in the microwave for about 20-30 seconds. Be careful not to burn your mouth.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition