Tuesday, July 13, 2010

Blueberry Sweet Rolls

When I saw this recipe over at Josie's site, I knew that I had to try them.  I am so glad that I did!  In fact, I am posting this recipe several weeks after the fact; I am fairly certain I am feeling a "re-do" coming on!!!  We are officially in the summer blueberry season!  Enjoy!

Blueberry Sweet Rolls
adapted from Pink Parsley

4 tsp. instant yeast (I use bread machine yeast in the jar, room temperature)
1/2 cup warm water (110-115 degrees F)
3/4 cup warm milk (110-115 degrees F)
1 cup melted butter
2 large eggs
1 cup granulated sugar
1/2 tsp. salt
1 teaspoon vanilla extract
5 cups all-purpose flour, or more, as needed
1 tbl. melted butter, for brushing

Blueberry Filling
2 cups blueberries, rinsed and picked over (if using frozen, rinse with cold water to thaw and spread on paper towel to dry thoroughly)
1/2 cup granulated sugar
1 tbl. flour
2 tsp. cinnamon 

Vanilla Icing
1 cup confectioners' sugar
2 tsp. vanilla extract
2 tbl. milk

Combine the yeast, milk, water, butter, and eggs in the bowl of a stand mixer fitted with the paddle attachment.  Add the sugar, salt, vanilla, and flour, and mix to combine.  Switch to the dough hook, and knead for 8-10 minutes, or until the dough starts to come together, but is still very sticky, adding flour as necessary.  Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size.

Roll out on a well-floured surface into a 12-10 inch rectangle.  Brush with melted butter.  Combine the sugar, cinnamon, and flour in a small bowl, and sprinkle over the dough.  Scatter the blueberries on top, and press into the dough.  Roll up long-ways, tucking in any blueberries that escape.  Use a dough scraper or a sharp knife to cut into 8-10 rolls.  Line them in a well-greased 9x13 baking dish.

Preheat oven to 350 degrees.  Cover the dish with a clean kitchen towel, and allow the rolls to rise until doubled in size (the length of time will depend upon the temperature of the room, anywhere from 45 minutes to a couple of hours.  Just keep checking on them periodically).  Bake 30-35 minutes, or until the tops are golden and a toothpick inserted into the center roll comes out clean.  Place the dish on a wire rack to cool.

To make the glaze, whisk the confectioners' sugar, vanilla extract, and milk together until smooth, but not too thin.  It should coat the back of a spoon.  Drizzle over rolls, and allow the glaze to harden before serving.

1 comment:

  1. I've seen these around and think they look absolutely amazing! Makes me wonder what other fruit I can stuff into cinnamon rolls (cranberries perhaps?)


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