If you love lemon, this super easy Gluten Free Lemon Sweet Rolls recipe is going to be a keeper. I even made a video so you can make this sticky roll recipe along with me. It is that good!
Sweet lemon flavor, these Gluten Free Lemon Rolls are full of a sticky lemon curd filling! If lemons are your thing, don't forget to check out my most popular gluten free lemon desserts recipes!
I have been working on this recipe for a while now. Getting gluten free dough to rise is tough. I don't know why, but I am lucky if the dough rises a little bit half of the time. My whole family was really excited I had success with this recipe!
For this dessert recipe, I use lots of lemons...from juice to zest, and then a bunch of lemon curd too! If you love lemon, this gluten free lemon sticky rolls recipe is for you. If you are not a fan of lemon, try these Gluten Free Cinnamon Rolls with a Peanut Butter Glaze!!
Mr. Fearless Dining has been begging me to make rolls for a long time. I haven't made cinnamon rolls, or any rolls, in a really long time. I wanted to use up more lemons because the pile of lemons on our counter is growing faster than I can use them!
Many people are intimidated by baking rolls. I am ready to walk you through it, every step of the way.
The first step is to proof your yeast. Add yeast and sugar to water. Let is sit for five minutes to get bubbly.
The first step is to add your dry ingredients to a bowl and whisk them to blend.
I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
Add all wet ingredients, including the proofed yeast mixture, to a bowl. Whisk to mix it.
Pour the wet ingredients into the dry ingredients. Mix well, then cover with plastic wrap and allow the dough to rise for one hour.
After the dough has risen, dump the dough onto a cutting board dusted with gluten free flour. Shape with your hands into an oval.
Roll the gluten free dough out until it is 1/4 inch thick. Dust the dough with gluten free flour as needed so the dough isn't too sticky.
Add lemon curd to the dough and spread it out. You can buy lemon curd like I did at Trader Joe's or your favorite grocery store, or you can make lemon curd with a simple recipe like this dairy-free lemon curd from Noshtastic.
Carefully roll the dough into a rolled tube. Use a knife to cut 2 to 3-inch rolls and arrange them into a greased cake pan. Don't worry about gaps because these lemon rolls will spread out as they bake.
Some people like a perfectly round roll. If this is you, use string and wrap it around the dough. Pull it to cut all around uniformly.
Bake the lemon sweet rolls at 350 degrees for 20-25 minutes until they look done.
Make a simple lemonade icing with lemon juice and powdered sugar. Drizzle or spread it onto the lemon rolls while they are warm. Enjoy!
More Delicious Gluten Free Lemon Desserts:
- Gluten Free Lemon Tart
- Gluten Free Lemon Poppy Seed Cake
- Gluten Free Dairy Free Lemon Donuts
- No-Churn Lemon Ice Cream
- An easy to use cake pan for baking these lemon rolls.
- Flour links
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Gluten Free Lemon Sweet Rolls
- 1 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup arrowroot flour
- 1/4 cup sugar
- 3/4 teaspoon xanthan gum
- 2 teaspoons yeast
- 1/2 cup warm water
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- 1 egg
- 1/4 cup almond milk
- 2 tablespoons coconut oil
- 1/8 teaspoon salt
- 1/3 cup lemon curd
- 1 tablespoon lemon zest
- For Icing
- 3/4 cup powdered sugar
- 3 tablespoons lemon juice add more or less for thickness of icing you want
- In a bowl, add gluten free flours, salt, sugar, and xanthan gum. Whisk to blend.
- In a small bowl, add dry yeast to warm water. Add 1 teaspoon sugar and allow to sit for 5 minutes for the yeast to proof.
- In a medium-sized bowl, add egg, 2 tablespoons lemon juice, lemon zest, yeast in water, milk, and melted coconut oil.
- Pour the wet ingredients into the dry ingredients and mix.
- Put plastic wrap over the bowl and let it rise for one hour.
- Preheat the oven to 350 degrees.
- Dust a cutting board with gluten free flour. Drop the dough onto the board.
- Roll the dough to an oval shape 1/4 inches thick. Pour the lemon curd onto the dough and spread it out to cover the dough.
- Carefully roll the dough. Use a knife to cut out rolls (see video for a good demo.) Some people like a perfectly round roll. If this is you, use string and wrap it around the dough. Pull it to cut all around uniformly.
- Place in a greased baking dish and bake for 25 minutes until done.
- Drizzle with the lemonade icing.
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