Raspberry White Chocolate Rolls - Gluten Free

7:56 AM Tiffany Hinton 0 Comments

These are a perfect treat for breakfast or brunch.  Franki just loved them.


1 package fresh yeast or 1 3/4 TBS
1/2 cup of warm milk
3 1/2 TBS Powder Sugar
Small pinch of salt
2 1/3 gluten free all purpose flour
2 eggs
2 egg yolks
1/2 stick butter, softened

1/4 cup white chocolate, chopped fine
1/4 cup peeled almonds, chopped
1 TBS sugar
1 cup fresh raspberry

Additional powder sugar and fresh raspberries for decoration 


Add the yeast to the warm milk, allow to sit for 10 minutes for the yeast to grow foam on the surface.  Then add 1 TBS of the powder sugar to further encourage the yeast.

In a large bowl add rest of powder sugar, gf flour, salt. Mix.  Add the yeast to the flour mixture, while mixing on low. Add the eggs next, followed by the egg yolks and butter. Once the dough has come together smooth a little oil on the surface and cover to rise.  The trick to getting gluten free dough to rise is to microwave a damp towel, then quickly open the microwave and place the bowl of dough inside and close the door.  Gluten free dough needs a warm moist environment to rise.  Let the dough grow for 1 hour.  

Once the dough has risen for 1 hour remove from the microwave and roll out on a floured towel into a rectangle.  

Sprinkle with sugar, white chocolate, almonds, and crushed raspberries.  Roll up. I like to use the towel to help roll the dough.

Slice the roll into about 1 1/2 inch tall wheels.  Place in a baking dish.  Again let the rolls rise for 1 hour, using the trick above.  Heat up your oven to 350 degrees.

Bake for 22 minutes.  Remove and sprinkle with powder sugar.


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