Saturday, July 14, 2012

Blueberry Cinnamon Rolls

Blueberry Cinnamon Rolls

For the Rolls:
2  packages  Dry Yeast
2-1/2  Cups  Warm Water
3/4  Cup  Butter, melted
3/4  Cup  Sugar
2-1/2  teaspoons  Salt
2  Eggs
8 to 8-1/2  Cups  Flour

For the Blueberry Filling:
3  Cups  Blueberries, fresh or frozen
3/4  Cup  Sugar
3  heaping Tablespoons  Flour
3  Tablespoons  Water
Squeeze of  Lemon Juice, about 2-3 teaspoons

Ground Cinnamon

To make the Roll dough:
In a large mixing bowl, soften the Yeast in Warm Water.  Stir in the Butter, Sugar, Eggs, and Salt.  Stir and beat until smooth.  Stir in Flour, two cups at a time, until all Flour is incorporated.  This will be a soft dough.  Loosely cover and let rise until double, about one hour, or tightly cover and refrigerate overnight (if refrigerating, let set at room temperature for 30 minutes before continuing with following steps).

While Dough is rising prepare the Blueberry Filling:
In a microwave-safe glass bowl, toss the Blueberries, Sugar, and Flour.  Sprinkle with the Water.  Micro-cook for 4 minutes.  Stir and cook until thickened, 2 to 4 minutes longer.  Stir in Lemon Juice.  Let cool to room temperature.

To assemble:
Punch down dough.  Turn out  onto floured board and knead until smooth, 20 to 30 strokes.  Divide Dough in half.  Working with one half of the Dough at a time, roll out in a 18x12-inch rectangle.  Spread the Dough with half of the Blueberry filling, sprinkle with Cinnamon.  Roll up from the long edge and cut into 12 rolls.  Place the rolls, cut side up, in a greased 9x13 or a foil half-size deep steam table pan.  Repeat with remaining Dough and Blueberry filling.  Let rise until doubled, about 30 to 45 minutes.

Preheat oven to 350* while the Blueberry Rolls are rising.  Bake for 24-28 minutes, or until done and a light golden brown.

Glaze with a mixture of 1-1/2 Cups Powdered Sugar, 1 teaspoon Vanilla, 1 teaspoon Lemon Juice, and enough Milk to desired consistency.

Makes 24 Blueberry Rolls

Waaaay back in January I responded to a friend's Facebook "Pay-It-Forward" post that asked people re-post, and then make something homemade for the first five people who responded to the re-post.  Well, here it is, mid-July and I'm just now getting it done!  This is what I made for those who responded.  I hope you enjoy these Blueberry Rolls, too!

Dough recipe adapted from Joys of Cooking, page 61.  Blueberry Filling recipe adapted from my Mom's boysenberry pie filling.


Lana W said...

Looks great! Made blueberry apricot pie with Bobs red mill wholegrain pastry flour for the crust. Another good combination.

Lissa said...

Hi! I am so glad to see this blog!! My grandson LOVES blueberries! I have to try these. Thanks so much for the recipe.......Blessings, Lissa