Tamari

Combine the blueberries (fresh or frozen), granulated sugar, cornstarch, lemon zest, lemon juice, and pure vanilla extract in a small saucepan. Stir the ingredients together and bring them slowly to a simmer.

Lower the heat and continue to cook, making sure to stir the mixture frequently until it thickens enough to coat the back of a spoon.

Transfer the mixture to a bowl and refrigerate it until completely cool and ready to use.

In the bowl of a stand mixer, fitted with the paddle attachment combine 200 grams of gluten free flour, powdered sugar, instant pudding, psyllium husk, baking powder, baking soda, and kosher salt.

Add the zest of a lemon to the dry ingredients. Turn the mixer on low and allow the ingredients to blend for a few minutes. This will help to get some lemon flavor into the dry ingredients. You can also use the back of a spoon and work the lemon zest into the dry ingredients.

Next, add the unsalted butter and buttermilk. At a low speed mix until all the liquid is absorbed.

With the mixer running on a low speed, add the room-temperature egg and a generous teaspoon of vanilla extract and mix for a few seconds until the egg seems to be incorporated.

Turn the mixer to medium speed and mix the dough for 3-4 minutes. Halfway through turn off the mixer, scrape down the sides and the paddle attachment.

Leave the dough in the bowl of your stand mixer and sprinkle with an additional 20 grams of gluten-free flour. This will make it easier to remove the dough from the bowl.

Allow the dough to rest for 10 minutes to absorb some of the liquids and start building its structure.

Line a baking sheet with parchment paper and lightly spray it with non-stick spray to prevent sticking.

Using a flexible spatula, transfer the dough to the prepared baking sheet. It will be very soft. Gently pat the dough into a 6" x 9" rectangle, about 1.5 cm (0.5 inches) tall. If the dough is too sticky, lightly flour your hands.

For best results, chill the dough in the fridge for 20-30 minutes. This will help it rest, hydrate, and become easier to roll into blueberry sweet rolls.

Preheat your oven to 425°F (220°C), which can take up to 20 minutes.

Prepare your baking dish by lining it with parchment paper. You can use a 6-inch square baking dish, a standard loaf pan, or a 6-inch round cake pan.

Melt some butter in a microwave-safe bowl. Using a pastry brush, evenly spread the melted butter over the gluten-free dough. This step helps keep the rolls moist and prevents them from drying out, even though the blueberry filling adheres well without it.

Spread the blueberry filling over the dough using a small offset knife or spoon. Leave about ½ inch of space at the top and bottom edges. Be careful not to overfill the rolls with blueberry jam.

Using a sharp knife, cut the sweet dough into 4 strips, positioning the 6-inch side facing you. If the dough sticks to the knife, chill it in the freezer for a few minutes.

Gently roll each strip into a roll, taking care not to roll too tightly. Place them in the prepared baking dish. It’s normal for some blueberry jam to ooze out, so avoid rolling too tightly. I recommend rolling each strip individually rather than as a single log for better results.

Once your oven is fully preheated, place the gluten free buns in the oven, and bake at 425F for 5 minutes.

Without opening the oven door, reduce the oven temperature to 375F and continue to bake them for 20-25F minutes. The gluten free blueberry sweet rolls are ready when they are golden brown and have an internal temperature of at least 200F in the center of the pan. Baking times can vary from oven to oven as well as how thick you rolled your sweet dough.

Carefully remove the pan from the oven and allow them to cool for at least 10 minutes on a cooling rack before even thinking about frosting them. If they are too hot the frosting will just melt off them.

To make the lemon cream cheese frosting, combine the room temperature unsalted butter, cream cheese, kosher salt, the zest of one lemon, lemon juice and vanilla extract in a medium bowl, and with an electric hand mixer mix to combine. You may also do this in your stand mixer using the paddle attachment. Mix until light and fluffy.

Carefully add the powdered sugar (also known as icing sugar) – I recommend doing this in two steps (powdered sugar has a mind on its own). Remember you can always add more sugar if the frosting is not sweet enough to your liking. Mix until light and fluffy.

Frost the gluten free blueberry cinnamon rolls with a generous dollop of the lemon cream cheese frosting. Garnish with some blueberries, lemon zest or even a dollop of the blueberry jam. Those buns are the best when they are still slightly warm.