Friday, July 22, 2016

{Gluten and Dairy Free} Lemon Blueberry Breakfast Buns

These tender, zesty blueberry breakfast buns are a tasty twist on traditional cinnamon rolls complete with lemony icing. Dairy-free recipe.
photo from Go Dairy Free
These buns look heavenly. I am going to try it with applesauce instead of egg (see below).  Go Dairy Free held a contest and this is the winner. Check out her wonderful site here. I have adapted it to make it gluten free.

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, optionally soy-free, and vegetarian. Just be sure to use a buttery spread that meets your dietary needs.
For egg-free and vegan blueberry breakfast buns, substitute your favorite powdered egg replacer or about a scant 1/4 cup applesauce or mashed banana for the egg.
For nut-free blueberry breakfast buns, substitute coconut milk beverage for the almond milk beverage.
Iced Lemon Blueberry Breakfast Buns
Prep time
Cook time
Total time
Note that you will need about 2 medium lemons for the juice and zest used throughout this recipe. Also, these buns come together relatively quickly, but the Prep time does not include rising time. This is a great recipe to bake while puttering around the house.
Serves: 12 blueberry breakfast buns
For the Dough:
  • ⅔ cup So Delicious Dairy Free Original Almond Plus Milk Beverage
  • 1 package active dry yeast (2 ¼ teaspoons)
  • ⅓ cup + ½ teaspoon sugar, divided
  • 3 tablespoons dairy-free buttery spread or sticks, softened
  • 1 egg (see post above for vegan option)
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • 3 gluten free  flour, divided (plus more for kneading) ( I would use 1 and 1/2 cups brown rice, 2/3 cup tapioca starch and 1/3 cup potato starch)
  • 1 and 1/2 teaspoons xanthan gum if not included in flour mix
For the Filling:
  • ½ cup sugar
  • ¼ cup dairy-free buttery spread or sticks, softened
  • 2 tablespoons all-purpose flour
  • 2 teaspoons lemon zest
  • 2 cups fresh blueberries
For the Icing:
  • 1 cup powdered sugar
  • 2 tablespoons dairy-free buttery spread or sticks, melted
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
To Make the Dough:
  1. Warm the milk beverage to 115°F in a small saucepan. Stir in the yeast and ½ teaspoon sugar and let sit 5 minutes.
  2. In a large mixing bowl, combine the ⅓ cup sugar, buttery spread, egg, lemon juice, zest, and salt. Add the yeast mixture and stir well for 1 minute. Add 1½ cups of the flour and mix for 1 minute. Add the remaining flour and stir to make a soft dough.
  3. Turn the dough out onto a floured surface. Knead until smooth, elastic, and no longer sticky, about 5 minutes. Place the dough in a greased bowl, turning to coat. Cover and let set in a warm place for 1 hours, or until doubled in bulk.
To Make the Filling:
  1. Stir together the sugar, buttery spread, flour and lemon zest until it forms a paste.
To Make the Rolls:
  1. Roll the dough on a lightly floured surface to form a rectangle measuring 12x16-inch. Spread the filling over the rectangle and distribute the fresh blueberries on top.
  2. Roll the dough up tightly from the long end. Slice into 12 equal pieces. Place the rolls, cut sides up into a greased 9x13-inch baking pan. 
  3. Bake the buns in a preheated 350°F oven for 24 minutes, or until lightly browned. Remove the pan to a cooling rack and let cool while you make the frosting.
To Make the Icing:
  1. In a medium bowl, whisk the powdered sugar, buttery spread, and lemon juice until smooth. Drizzle over the warm rolls.Sprinkle the lemon zest garnish atop the iced blueberry breakfast buns.

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