Blueberry Sweet Rolls. (Gluten/Grain/Dairy/Soy/Yeast/Sugar Free)

by Brittany on May 30, 2013

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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 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!


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{ 21 comments… read them below or add one }

Pam May 30, 2013 at 9:16 pm

The only dry sweetener I use is coconut sugar which gives a caramel taste. How do you think it would taste in this recipe? And, did you try this using honey and cutting back on the applesauce? I really prefer working with honey.


Brittany May 30, 2013 at 9:49 pm

The palm sugar should taste great!
And feel free to experiment using honey instead of applesauce- I would love to hear how they turn out!


Yvonne May 30, 2013 at 10:00 pm

Thanks for the recipe, I jumped up and made them right away… They turned out on the dry side for me but the flavour was good! Will have to try again and adjust the temp or time, not sure which! I love sooo many of your recipes, thanks for all your hard work!


Brittany May 30, 2013 at 11:33 pm

Next time feel free to add more filling and scale back slightly on the tapioca starch ( or reduce your baking time!)


Brittany May 30, 2013 at 11:36 pm

Ps. What sugar did you use?


Jessica May 30, 2013 at 10:06 pm

Can’t wait to try these! Do you have any suggestions for replacing the apple sauce? I’m very allergic to apples :(


Brittany May 30, 2013 at 11:32 pm

Can you have pears? It’s easy to make a quick pear sauce and it should work just as well!


Jessica May 31, 2013 at 4:35 pm

I can! I’ll try that. Thanks! :D


Sandra Wells May 30, 2013 at 10:35 pm

Looks so very enticing! I will be making these this evening, please advise if I may sub butter for the shortening?
Thank you!

P.S. So many of your recipes save my world from dreary despair!


Sandra Wells May 31, 2013 at 1:05 am

Whoops! Sorry, should have scrolled all the way down, I see the recipe notes.


Sharon May 31, 2013 at 12:22 am

Thanks for the coconut flour recipe, I love it and its great to try it over almond flour!


Tabitha May 31, 2013 at 2:45 am

I recently learned coconut flour can behave differently by brand. Honeyville and Coconut Secrer are very absorbent, but Let’s Do Organic doesn’t seem to soak up moisture the same way. I’ve used a gluten free only recipe on one of the packages and with one brand I get spread out cookies (like oatmeal lace cookies almost) and the other made a soft, slightly cake like cookie. I didn’t put it together until trying the first brand I used a couple of years ago. Weird, huh?


Brittany May 31, 2013 at 11:44 am

That’s very much true! I always forget to mention that as I have never tried the ” lets do organic” brand.
For these sweet rolls I used coconut flour ( which I believe is comparable to bobs!)


Karen May 31, 2013 at 10:35 am

Just made these using coconut oil and homemade blackberry jam – they were divine! Thanks so much for the recipe.


Brittany May 31, 2013 at 11:45 am

So awesome to hear that they worked with coconut oil! :)


Natasha May 31, 2013 at 3:09 pm

Your recipe sounds amazing – my son is allergic to eggs, any chance you’ve experimented with any egg substitutes?


Brittany May 31, 2013 at 3:58 pm

Yes- but not for this recipe- because I know the eggs are super important to the texture of these.
However I am happy to report that I just finished writing an ebook of all grain/egg free baked goods ( many using coconut flour) That should be available in July!


Natasha May 31, 2013 at 4:51 pm

That sounds wonderful Brittany – I love following your posts and no look forward to the ebook!


Lisa June 1, 2013 at 11:32 pm

These are baking now…in a somewhat altered state LOL! As I was preparing to roll up the dough (spread with lemon curd and homemade cinnamon blueberry jam!) a rainstorm moved through our fair city and I rushed to get these in the oven FAST so I could close windows and doors that the rain was pouring through. Soooo…they fell apart a bit and in my haste I just scooped them up gently with a spatula and set the pieces in cupcake liners in a jumbo muffin pan. They are baking nicely and I imagine will taste amazing! I’m calling them “cobbler rolls.” Next time I will do them the right way. :-)


Laura C June 25, 2013 at 3:24 am

I made them this morning and they were gone so fast my head was spinning. I used Xylitol as the sweetener and Kerry Irish butter instead of shortening. If you have not tried grass fed butter it is an entirely different product both from a taste and health standpoint. I also have Xylitol sweetened jam and jelly (from that tastes great. Just to stay on the sugar free theme – I used powdered Xylitol and fresh squeezed OJ for the glaze (a trick from you cranberry breakfast cake!). It was fabulous. Thanks for all the hard work. It so helps me keep our kids from cheating.


Tiffany July 31, 2013 at 11:52 pm

Just wanted you to know I made these the other day and I LOVED them! They were gone in less than a day! If anyone is looking to cut calories, I replaced the shortening with applesauce. It worked fine, but needed a little extra time in the oven. I’m also guessing they may have been a bit more crumbly than yours. :) Still delicious! I made them as cinnamon rolls and topped them with homemade cream cheese frosting. Thanks so much for this awesome recipe! Will definitely be making them again…and again and again and again!!! ;)


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