Classic Gluten Free

Gluten Free Blueberry Sweet Rolls

These Gluten Free Blueberry Sweet Rolls are perfect for Spring brunch. They’re easy to make and come together quickly! Don’t skip the cream cheese icing!

If you’re looking for something impressive to add to your Mother’s Day brunch menu, look no further.

This gluten free blueberry sweet rolls recipe is exactly what you need! Nobody has to know just how easy these rolls are except you and me and I can definitely keep a secret.

How to Make Easy Gluten Free Blueberry Sweet Rolls 


– 1 package rapid-rise yeast  – 1/2 teaspoon granulated sugar – 1/2 cup milk  – 1/3 cup + 1 tablespoon white rice flour – 1/3 cup + 1 tablespoon brown rice flour – 1/2 cup Arrowroot starch/flour – 1/4 cup tapioca flour – 1 1/2 teaspoons xanthan gum – 1 teaspoon baking powder – 1/4 teaspoon baking soda – 1/2 teaspoon fine sea salt – 1 large egg, room temperature – 1/4 cup granulated sugar – 3 tablespoons avocado oil – 1/2 cup Bonne Maman Wild Blueberry Preserves

Preheat oven to 350 degrees and grease or butter a 9 inch pie pan and set aside. Add the yeast, 1/2 teaspoon sugar, and warm milk to the bowl of a stand mixer. Let sit for 15 minutes to bloom.



While the yeast is proofing, add the white rice flour, brown rice flour, arrowroot, tapioca, xanthan gum, baking powder, baking soda, and salt to a medium bowl. Whisk to combine.

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