Gluten Free

The perfect combination of blueberry muffin and cinnamon roll can be found in these ooey gooey Gluten Free Cinnamon Rolls with Blueberries.

Gluten Free Blueberry Cinnamon Rolls

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Gluten Free Blueberry Cinnamon Rolls

Have you ever seen such an amazing combination of delicious gluten free breakfast foods before? I hadn’t until I created these beauties!

I mean, why have to make 2 separate recipes to enjoy two tasty breakfast foods? Just combine them and get the best tasting gluten free breakfast treat ever!

Breakfast is one of those boring meals for me where I tend to eat the same thing every day. Usually eggs and keto toast. Simple, tasty, and still boring.

I really like to make something like these gluten free blueberry cinnamon rolls to really mix it up on occasion. And my kids love it when I do that too!

Gluten Free Cinnamon Rolls with Blueberries

How to Make Gluten Free Blueberry Cinnamon Rolls

(scroll down to bottom for full ingredient list and instructions) Preheat oven to 400 degrees F and grease a 9×13 baking dish.

Add water and sweetener in the mixing bowl of a stand mixer. Stir until sweetener is dissolved.

Add yeast, stir, and let sit.

After 10 minutes (or when the yeast starts to look bubbly), add oil, salt, and flour, 1 cup at a time while stirring.

Place on the stand mixer, and using the hook attachment, knead dough for about 6 minutes.

Cover with plastic wrap and let sit in a warm place for the dough to rise. (HINT: heat up your oven, turn it off and place the dough in the warm oven for about 20 minutes to rise.

Line a flat surface with parchment paper. Remove the dough from the bowl and roll it out on the parchment paper about 1/4 inch thick and in the shape of a rectangular.

Using a silicone or marinade brush, brush dough with 4 tablespoons of melted butter, and sprinkle a reasonable amount of cinnamon and sweetener over the dough.

Spread the blueberry filling next, staying about 1/2 inch from the edges.

How to Make Gluten Free Cinnamon Rolls with Blueberries

Starting with the long side, tightly roll the dough. Try to make it as even as possible, working the roll from one end to the other.

To finish off the roll, use the parchment paper to roll the final edge over the log and then tightly roll the parchment paper around the log of dough.

Cut the dough into 12 equal pieces (HINT: cut the dough in half in the center, and then cut the 2 halves in half, then finally cut each piece into 3 equal parts.

Place the rolls into the prepared baking dish and brush the tops or sides with the extra butter and sprinkle a little sweetener on top. Bake for 12 – 14 minutes or until lightly golden brown.

Place the baking dish on a wire rack to cool.

Frosting

Make frosting while rolls are cooling.

In a small mixing bowl, mix the cream cheese, powdered sweetener and vanilla until smooth.

How to Make Gluten Free Cinnamon Rolls with Blueberries

When rolls are cool, spread the frosting over the rolls. Make sure they are cool first or your frosting will melt right off!

How to Make Gluten Free Cinnamon Rolls with Blueberries

Can I Use Other Berries?

Of course you can! I personally feel that blueberries give it the perfect texture, but you can feel free to experiment!

How to Store Gluten Free Cinnamon Rolls

If you have leftovers (which is doubtful), make sure to store them in the refrigerator.

I would also put them in an airtight container, but you’ll want to be careful with the cover. If the cover touches the tops of the cinnamon rolls, then some of the frosting may come off and you’ll end up licking it off the container. Guilty.

Gluten Free Cinnamon Rolls with Blueberries

Can I Make Gluten Free Cinnamon Rolls Ahead of Time?

You certainly can! You can either make them completely and then carefully store them so the frosting is not disturbed.

OR, you can make the cinnamon rolls, store them overnight in an airtight container and then frost the next morning. Sometimes I like to gently warm them up so the frosting melts just a bit when I frost them.

Gluten Free Cinnamon Rolls with Blueberries

Other Gluten Free Breakfast Recipes You May Enjoy

Gluten Free Chocolate Chip Scones

Gluten Free Blueberry Muffins

Paleo Maple Pecan Muffins

Gluten Free Low Carb Chocolate Donuts

Gluten Free Cinnamon Rolls with Blueberries

Gluten Free Cinnamon Rolls with Blueberries
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes

Ingredients

  • 1 cup of warm water
  • 1 tablespoon of Yeast
  • 1/3 cup granular sweetener (I use Lakanto Monkfruit for low carb)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 3 cups gluten free flour blend
  • 4 tablespoons butter, melted (plus a little extra)
  • cinnamon to sprinkle
  • granular sweetener to sprinkle
  • 1 can of Duncan Hines Blueberry Pie Filling (or any filling of your choice)

Frosting

Instructions

  1. Preheat oven to 400 degrees F and grease a 9x13 baking dish.
  2. Add water and sweetener in the mixing bowl of a stand mixer. Stir until sweetener is dissolved.
  3. Add yeast, stir, and let sit.
  4. After 10 minutes (or when the yeast starts to look bubbly), add oil, salt, and flour, 1 cup at a time while stirring.
  5. Place on the stand mixer, and using the hook attachment, knead dough for about 6 minutes.
  6. Cover with plastic wrap and let sit in a warm place for the dough to rise. (HINT: heat up your oven, turn it off and place the dough in the warm oven for about 20 minutes to rise.
  7. Line a flat surface with parchment paper. Remove the dough from the bowl and roll it out on the parchment paper about 1/4 inch thick and in the shape of a rectangular.
  8. Using a silicone or marinade brush, brush dough with 4 tablespoons of melted butter, and sprinkle a reasonable amount of cinnamon and sweetener over the dough.
  9. Spread the blueberry filling next, staying about 1/2 inch from the edges.
  10. Starting with the long side, tightly roll the dough. Try to make it as even as possible, working the roll from one end to the other.
  11. To finish off the roll, use the parchment paper to roll the final edge over the log and then tightly roll the parchment paper around the log of dough.
  12. Cut the dough into 12 equal pieces (HINT: cut the dough in half in the center, and then cut the 2 halves in half, then finally cut each piece into 3 equal parts.
  13. Place the rolls into the prepared baking dish and brush the tops or sides with the extra butter and sprinkle a little sweetener on top. Bake for 12 - 14 minutes or until lightly golden brown.
  14. Place the baking dish on a wire rack to cool.

Frosting

  1. Make frosting while rolls are cooling.
  2. In a small mixing bowl, mix the cream cheese, powdered sweetener and vanilla until smooth.
  3. When rolls are cool, spread the frosting over the rolls. Make sure they are cool first or your frosting will melt right off!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 253Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 202mgCarbohydrates: 31gNet Carbohydrates: 30gFiber: 1gSugar: 2gProtein: 5g

Nutrition is calculated using a third party plug-in. It is best to always validate!

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