Creating this absolutely delicious recipe was a test of my patience. I made them over, and over and over. And boy am I ever glad I kept at it, because these sweet rolls are INCREDIBLE.  I have a love hate relationship with coconut flour, its finicky and extremely particular but when used correctly it has the potential to make baked goods really fluffy and tender. I knew if I put in the time to find to find the perfect combo of ingredients to make the coconut flour happy  that I would end up with something truly special.

These rolls are soft, fluffy and remind me a bit of cake and they hold together beautifully. Between the incredible texture and the blueberry flavor.. they will make you swoon. (That’s a promise). I’m really truly excited about this recipe.

Have fun with these sweet rolls- you can use any and ever flavor of jelly or jam!

Blueberry Sweet Rolls

 

• 3/4 packed cup Coconut flour
• 1/2 packed cup Tapioca starch + 1 tablespoon
• 1/2 cup Truvia baking blend (or 3/4 cup white sugar)
• 1/4 teaspoon salt
• 1 tablespoon Baking powder (I used double acting)
• 1/4 teaspoon Xantham or Guar Gum
• 1/2 cup Shortening + 2 tablespoons
• 3 large eggs
• 3 tablespoons Applesauce
• Filling: 3/4  cup of  Blueberry Jelly. (Or other fruit jam/jelly of choice)

1. Preheat oven to 350 degrees. Place a sheet of parchment into a 7 1/2 x & 7 1/2 (or close in size) square pan. Drizzle a little oil or melted butter into the bottom of the pan and sprinkle a little sugar also into the pan. Set aside.
2. In the bowl of a stand mixer (or by hand)  Mix the coconut flour, tapioca, sugar, salt, baking powder  and xanthan. Add the shortening, eggs and applesauce. The dough should become thick and hold together quite well!
3. Lightly oil (using nonstick spray is the quickest way to do this) two big sheets of parchment paper.  Place the dough between the two sheets.  Roll the dough out into a rectangle roughly 16 inches wide by 9 inches tall.
4. Remove top sheet of parchment and spread the 3/4 cup of jelly carefully over the surface of the dough. (Note: leave at least an inch of dough on the  top and bottom edges clean as this will make rolling it up an easier process. )
5. Tightly roll the dough up starting from the bottom, using the parchment paper as your guide. (DO NOT try to do it without the parchment, you will fail miserably). You want to end the roll with the seam side of the rolls facing down.
6. Sprinkle a little bit more tapioca starch over the rolled up surface. (This will help keep it firm and holding together while you cut).
7. Using a piece of dental floss slice each roll 1 1/2- 2 inches wide and carefully place into the pan. (Note* This dough is a little tender and if you find the rolls falling apart a little add a little more starch to coat them and feel free to use the parchment to help gently reform them back together. The parchment will be your best friend!)
8. Cover the pan of sweet rolls with a sheet of tinfoil and bake for 50 minutes- 1 hour.  Remove the tinfoil for the last 5-10 minutes of baking.
9. Allow the rolls the cool for a bit before removing them from the pan, otherwise they may crumble on you!

These sweet rolls are incredibly delicious with or without glaze. If you choose to make a glaze all you need is a little powdered sugar and water mixed together to make a glaze (or lemon juice. Lemon + blueberry is always a delicious combo).  If you want to keep these sugar low sugar then throw truvia, xylitol or erythritol into a coffee grinder and blend until it becomes a powder. Use this powder again with a little water or lemon juice for an instant glaze.

 

Recipe Notes and Substitutions.

• The truvia baking blend is slightly sweeter than white sugar- hence why I call for more of it than the white sugar.
• Instead of the truvia you may also use xyltitol or erythritol (all three of these options are sugar free).   I have a hunch that you should be able to use just about any granulated sugar of choice! Though keep in mind that the color of the sugar will affect the color of the sweet rolls.
• I purchased my blueberry jelly from Trader Joes. I do not recommend using a jam or jelly with chunks of fruit/berries in it..as the chunks can make slicing and trying to get the rolls into the pan tricky.
• Do not try to use a liquid sugar in place of the granulated sugar.
• Do not attempt to replace the coconut flour or tapioca starch with other flours.
• For the shortening I used Spectrum Organic Palm Shortening.  You *might be able to get away with using dairy or nondairy butter in place of the shortening..but I have not experimented with this. The shortening is important as it almost acts like a glue to bind and hold the dough together.
• I DO NOT recommend making any substitutions or changes aside from those I have mentioned above to the recipe. Experiment at your own risk!

-Brittany-