Thursday, June 25, 2015

Glazed Blueberry Breakfast Rolls - Low Carb & No Sugar Added

Today I'm happy to be doing another guest post for Honeyville. The recipe I'm sharing is for Glazed Blueberry Breakfast Rolls made with their blanched almond flour (my favorite grain/gluten free flour to bake with).

This recipe was inspired by one of my followers who was looking to recreate a healthier version of one of her "old favorites"...Bojangles Bo-Berry Biscuits. Now, I will admit that I have never actually had one of them before, but I did do a little research on them and she also sent me a copy of a conventional recipe for them as well (as in it was not grain free or no sugar added). So, I set out to make a grain free recipe for Glazed Blueberry Breakfast Rolls modeled after the Bo-Berry Biscuits.

These turned out amazing! They are topped with a vanilla glaze that can be used as either a fluffy vanilla frosting when chilled or a luscious vanilla glaze when warmed or spread over one of these warm sweet rolls. I tested them using frozen organic wild blueberries as well as dried blueberries. I prefer to glaze these as I eat them (one at a time) and not all at once. I simply pop one into the microwave for just a few seconds (not more than 10 seconds) and then spread with the glaze mixture as it melts and runs down the sides. If you were serving them to a group, I would warm the glaze and then top them all at once instead. I hope you love these as much as I do. If you wanted to, you could toss in a couple diced strawberries swapped for half of the blueberries. With the white vanilla glaze, red strawberries and blueberries, you would have the perfect "Independence Day/4th of July" breakfast treat! I really enjoyed these and found them to be a cross between a buttermilk biscuit and a sweet know, sort of a "biscuit-like sweet roll." Check out a few photos below. To get the recipe, please click here: Blueberry Breakfast Rolls. Enjoy!

Pat and smooth with dampened fingertips
Before baking
After baking



CyberSis said...


These look amazing! I love the sprinkle of lemon zest on top, too, Blueberries and lemon just seem to be made for each other.

Gourmet Girl Cooks said...

Hi CyberSis,

Thank you! Sprinkling it on top like that kept the frosting "vanilla flavored" but let you taste the hint of lemon, too. I agree...lemon and blueberries are made to be together. :-)

Charlotte Moore said...

I need to try these for some GF folks. Yum!!

Nicole said...

Made these this morning and they were wonderful! Like a cross between a biscuit and a blueberry muffin. I skipped the glaze because we don't like things too sweet, and thought they were perfect :) Thanks for another winner!

Marianne said...

I had some time for baking between the holiday festivities and was wondering if I have the proportions for the glaze correct. I followed the recipe, but used only 6 Tablespoons of the cream and it still seemed very runny. I have it in the refrigerator now to see if it firms up, but I am not optimistic. Was the cream supposed to be whipped? I also use powdered xylitol, not Swerve, but that's never made a difference in your frosting recipes before.


Also, do you use a colorless vanilla? My glaze turned out to be a lovely pale cream color, not white like your pictures.

Gourmet Girl Cooks said...

Hi Marianne,

I'm not sure why yours is still runny, particularly when I used more cream. You didn't mention, but I assume you also added the melted cream cheese, right? That is what thickens it. I actually did not have to refrigerate mine at all to thicken. As far as vanilla, for a bright white icing, use clear vanilla. I used regular vanilla and my frosting is actually a light cream colored frosting, not "true white". When I mixed it in a bright white bowl it was noticeably light cream colored. I did not whip my cream, I used a small whisk and vigorously whisked the mixture together until smooth, thickened and cream. The only way my frosting melted and became a "glaze" was when spread on a warm biscuit or the frosting had to be every so slightly warmed to glaze and roll down the sides. I wonder if you used xylitol instead of "powdered" sweetener if that made a difference? I'm not really sure since I've never used it...I wouldn't think it would but don't know. Lastly...did you use "heavy cream" or otherwise called "whipping cream"? I can't think why yours would be that much more liquidy than mine?

Marianne said...

I started with the melted cream cheese, then mixed in powdered xylitol & vanilla. Then I started adding the heavy whipping cream a bit at a time. The only thing that I can think of is that the cream cheese had been frozen. I freeze it in little chunks to use on scones and it's convenient to use when I need just a bit.

I'll try this again with fresh cream cheese & let you know how it goes.

Marianne said...

Thanks for the tip! I added some melted fresh cream cheese to my runny glaze and it thickened. The flavor and texture are splendid. This one's definitely a keeper.

Gourmet Girl Cooks said...

Great Marianne!

So happy that worked for you and rescued your glaze. It may just have been your "frozen cream cheese"...glad you like it! :-)