Gluten Free Blueberry Sweet Rolls

There is something magical about baking on a snowy day — warm kitchen, cozy music playing, and something sweet rising in the oven. My gluten free blueberry sweet rolls were inspired by exactly that kind of winter day. Soft, fluffy dough swirled with buttery brown sugar and bursts of freeze-dried blueberries, finished with a simple glaze that melts into every spiral — they are pure comfort.

The secret to getting that soft, bakery-style texture  is using King Arthur Gluten Free Bread Flour and whole psyllium husk. When mixed with water, it creates a gel that mimics the structure gluten normally provides. That means your dough is pliable, rollable, and bakes up tender instead of crumbly. Add freeze-dried blueberries directly into the dough and filling, and you get concentrated blueberry flavor without excess moisture.

Looking for a quality freeze-dried blueberry? I am loving the ones from Citreve!

Prep Time: 90  minutes

Cook Time: 30  minutes

Makes: 8 rolls

Ingredients:

For the dough:

2  tbsp Whole Psyllium Husk

½ cup Water

3  cups Gluten Free Flour

2 ¼ tsp Instant Yeast

2 tbsp Sugar

1 tsp Salt

2 tsp Baking Powder

1 cup Milk

1 Egg 

3 tbsp Butter

1 cup freeze dried blueberries

For the filling:

¼ cup butter

½ cup brown sugar

¼ cup crushed freeze dried blueberries

2 tsp Vanilla bean paste

2 tsp Cinnamon

¼ tsp Nutmeg

For the glaze:

1 ½ cup Powdered Sugar

2-3 tbsp Milk of choice

Instructions:

1. In a small bowl, mix the whole psyllium husk with ½ cup water. Stir and let sit for 5–10 minutes until it thickens into a gel. This step is essential for creating soft, structured gluten free dough.

2. In a large bowl, whisk together the gluten free flour, instant yeast, sugar, salt, and baking powder.

3. In a separate bowl, whisk the milk, egg, and melted butter. Add the psyllium gel and mix until combined.

4. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Fold in the freeze-dried blueberries. The dough should be soft but workable — slightly tacky is okay.

5. Cover and let rise in a warm spot for about 45–60 minutes. Gluten free dough won’t double in size, but it should puff up slightly.

6. In a bowl, mix the softened butter, brown sugar, crushed freeze-dried blueberries, vanilla bean paste, cinnamon, and nutmeg until smooth and spreadable.

7. Place the dough on parchment paper lightly dusted with gluten-free flour. Roll into a rectangle about 10×14 inches.

8. Spread the filling evenly over the dough, leaving a small border around the edges.

9. Starting from the long side, roll the dough tightly into a log. Slice into 8–10 rolls using a sharp knife or unflavored dental floss.

10. Place rolls in a greased baking dish. Cover and let rise for another 30 minutes.

11. Preheat the oven to 350°F..

12. Bake rolls for 25–30 minutes, or until golden on top and cooked through in the center. Let cool slightly before glazing.

13. Whisk together powdered sugar and milk until smooth. Drizzle generously over warm rolls so it melts into the swirls.

14. Serve warm and enjoy that cozy blueberry sweetness.

Tips & Tricks for Perfect Gluten-Free Sweet Rolls:

• Do Not Skip the Psyllium: Whole psyllium husk creates elasticity and prevents crumbly dough.

• Crush the Freeze-Dried Blueberries for Filling: You can pulse them in a food processor or crush in a zip-top bag for a fine texture.

• Warm Environment Helps Rise: Place dough in a slightly warm (but turned off) oven to encourage yeast activation.

• Don’t Overbake: Gluten-free baked goods dry out faster — pull them once lightly golden.

• Add Lemon Zest for Brightness: A little lemon zest in the glaze pairs beautifully with blueberry flavor.

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