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.

When the yeast has bloomed, add the egg, 1/4 cup granulated sugar, and avocado oil. Mix on low until combined. Add the dry ingredients and mix on low until the dry ingredients are incorporated. Turn up the speed to medium and mix for 1 minute. The dough should be slightly sticky and will easily form a ball.

Spread out two sheets of plastic wrap on a flat surface and have them slightly overlap to create a large, square work space. Dust the plastic wrap with gluten free flour and dust the dough with flour as well. Transfer the dough ball to the center of the prepared work space and top with two more pieces of plastic wrap. Roll the dough out into a thin, rectangle, approximately 10 inches by 14 inches.

Carefully remove the top layer of plastic wrap and spread the wild blueberry preserves over the dough, leaving a little bit of space along the long sides to prevent them from getting too messy when rolling. Before rolling the dough, use a pizza cutter to cut the dough into 8 strips. Then roll each strip individually to form the rolls and place the rolls in the prepared pie dish. Cover the pie dish with plastic wrap and place on top of the stove for 30 minutes to rise.

After rising for 30 minutes, remove the plastic wrap and bake at 350 degrees for 20 minutes or until done.

To make the frosting, beat the cream cheese and butter together. Add the powdered sugar and vanilla and beat until smooth.

Frost the rolls right before serving. Store extra rolls in an air-tight container up to 2 days. Baked/unfrosted rolls can be frozen and reheated before serving.