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Tuesday, 23 April 2013

Lemon Blueberry Sweet Rolls YUM!

These delicious lemon-blueberry rolls were a successful experiment on an already great recipe, the gluten-free cinnamon rolls.   When fresh blueberries are in season, these are a fantastic alternative to blueberry muffins or pancakes.  Enjoy!

Gluten-Free Lemon Blueberry Sweet Rolls
The rolls fresh out of the oven (prior to cream cheese frosting, of course)

Lemon Blueberry Rolls
This recipe uses the same dough and cream cheese frosting as my cinnamon rolls, but with different filling.   
Make the dough as directed in the cinnamon roll recipe.  Prepare fillings as follows:
Rinse 1 cup fresh blueberries, set aside to drain.
Mix lemon-sugar* in a small bowl:
Zest of 1-2 lemons
¾ cup white sugar
* I find it’s best if you can prepare the lemon-sugar in advance and let it sit in the refrigerator 1-2 days (at least) before using. This helps the lemon flavor to really seep into the sugar mixture.
Melt in small bowl:
¼ cup butter
Spread melted butter over flattened dough.  Sprinkle with lemon-sugar.  Sprinkle with fresh blueberries, spreading out as evenly as you can.  Carefully roll up the dough, so you have a 2 foot long roll which will seem much larger and a bit bumpier than the cinnamon rolls.

Carefully slice into 16 even pieces (it's okay to slice through blueberries). 
Place slices carefully in buttered 9x13 baking dish.  Cover with plastic wrap.  Let rise 30 minutes, covered. 

Bake @ 350F for 25-30 minutes. 
Once cooked, put on wire rack to cool and top with cream cheese frosting.  You can frost hot or cold depending on whether or not you want the frosting to seep into the rolls a bit.

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