Happy New Year !!! Have you all read this article? It is a language in the list of food plays blogging trend "to go" in 2013 and it is really funny. I'm guilty of some of those for sure, but their reading let me off the hook for one of my least favorite things about the food blogging world: the pressure of seasonal blog. Now do not take me reprehensible I really like with products when in season and as soon as I can get my hands on strawberries and rhubarb greenmarket I'm going about it, but I'm talking about things like: not pumpkin until October, only for holiday recipes and healthy recipes in December just after the New Year. I do not really know how much revenue with healthy desserts. I like sorbets and smoothies and eat well, but since I am primarily a dessert blog, that's what I want to post. So here I am with my first post of the new year with a really sin but delicious treat. Sorry!!!! ;)
My go-to recipe cinnamon roll got a little juiced with these beauties and I really like this new version. Use blueberries (frozen) a thick sauce is made which is then spread over the dough in the sugar mixture with cinnamon. The pump bays and juicy during cooking and really create a pie consistency like bilberry which is to die. Frosting cream cheese is sprinkled on top, which of course adds that perfect sweet finish.
It would be wonderful with fresh berries in the summer, but since they are out of season I bought frozen. (See I'm good at times!) I really liked the way the frozen berries are so juicy and the sauce I like the freedom to make all-year round. Maybe next time I'll try pairing them with lemon frosting?
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Blueberry Cinnamon Rolls
Ingredients
for the blueberry sauce:
1 pint or 1 8 oz frozen blueberries bag
juice of 1 lemon
3 tablespoons sugar
2 teaspoons cornstarch
¼-3/4 cup water (if using frozen berries, you'll need less water)
for the dough:
¾ cup milk
¼ cup butter
3¼ cups all-purpose flour
1 (0.25 ounce) package instant yeast
¼ cup white sugar
½ teaspoon salt
¼ cup water
1 egg
for the filling:
brown sugar
1 cup packed
1 tablespoon ground cinnamon
2 tablespoons melted butter
Glaze:
4 oz cheese, softened cream
¼ cup softened butter
1 -4 cup milk
1 cup powdered sugar
½ c extract vanilla
Instructions
for the sauce:
in a small saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice and water. Cook, stirring often, until the mixture begins to thicken and blueberries break a little. Remove from heat
For the dough :.
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix butter; stir until melted. Let cool
In a large bowl, combine 2 ¼ cups flour, yeast, sugar and salt .; whisk together. Add water, egg and milk mixture; beat well with an electric mixer.
Add the remaining flour, ½ cup at a time, using a wooden spoon to mix well after each addition. (The dough will be too thick and sticky to use mixers at this point.) When the dough has just pulled together, put it on a lightly floured surface and knead until smooth, about 5 minutes. (Dough will bounce light pressure.)
Cover the dough with a damp cloth and let stand for 10 minutes. Meanwhile melt the butter and mix the brown sugar and cinnamon for filling.
On a lightly floured surface, roll the dough into a rectangle 12x9 inches. (Use your 9x13 baking dish as a guide.) Using a pastry brush smear the dough with butter.
Spread blueberry sauce on the dough, then sprinkle the dough with the sugar mixture with cinnamon and press lightly so it does not fall when riding. Gently roll the dough and pinch seam to seal. (Roll as tightly as you can so the filling does not ooze.)
Cut into 12 rolls of equal size and gently place in a 9x13 baking dish. Cover and let the rolls rise in a warm place until doubled, about 30-45 minutes. Preheat oven to 375 degrees F (10 degrees C).
Bake in preheated oven for 20 minutes or until golden. Let cool for about 10 minutes, then sprinkle with icing. (Directions below) Serve hot
For the icing :.
Whisk the softened butter and cream cheese with an electric mixer until smooth and creamy. Add milk and vanilla and powdered sugar, ½ cup at a time. Beat until creamy and smooth.
