Small Batch Gluten-Free Blueberry Cinnamon Rolls
Prep Time: 30 minutes | Rise Time: 2 hours | Cook Time: 30 minutes | Total Time: 3 hours
Ingredients:
For the dough:
2 cups (280g) gluten-free bread flour + more for dusting (sub gluten-free all-purpose flour but ensure it has xanthan gum; if not, add 1 tsp)
2 tbsp granulated sugar
1 and 1/2 tsp dry active yeast
1/2 tsp salt
3/4 cup milk
4 tbsp unsalted butter
1 tsp apple cider vinegar
1 large egg, room temperature
For the cinnamon blueberry filling:
6 tbsp wild blueberry preserves
1 tbsp light brown sugar
1/2 tbsp ground cinnamon
For the cream cheese icing:
14g cream cheese, room temperature
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
Pinch of salt
Instructions (yields 6 cinnamon rolls):
In the bowl of a stand mixer, combine 1 cup (140g) of flour, brown sugar, yeast, and salt. Mix to combine.
In a small saucepan, add the butter and milk until warm and the butter is melted. The mixture should be warm, but not hot (if it’s too hot, it will kill the yeast). Add the warm milk and butter with the apple cider vinegar and egg to the flour mixture.
Beat on low speed, gradually increasing to high until completely combined.
Scrape down the bowl and add one more cup (140g) of flour, in small increments, until the dough starts to pull away from the sides of the bowl and form a ball.
Let the dough rest for 10-15 minutes at room temperature. This helps the ingredients hydrate and makes the dough easier to handle.
Transfer the dough to a buttered bowl and cover with a clean hand or dish towel. Allow the dough to rise in a warm place for about an hour or until the dough has a slight puff (gluten-free dough will not double in size like regular dough). If your house is cold, then place the bowl with the dough in the oven with the light on.
Once the dough has risen, gently roll it out into a long rectangle on a well-floured surface.
Spread the wild blueberry preserves over the dough and sprinkle brown sugar and cinnamon over the preserves, pressing down to adhere.
From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
Use floss or a very sharp knife to cut the dough into 6 even rolls. Place the rolls in a buttered pan, cover loosely with a dish towel, and allow to rise for another hour until doubled in size and puffed up.
Brush the rolls with an egg wash or a tablespoon or two of milk to help with browning (optional).
Bake the cinnamon rolls at 350°F for about 30 minutes or until they are golden brown and no longer doughy.
Meanwhile, make the cream cheese frosting. In a bowl, combine the cream cheese, powdered sugar, milk, vanilla, and salt. Beat on low speed, gradually increasing to high until light and fluffy. Spread the icing evenly over the warm rolls and enjoy!
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