Blueberry Cinnamon Rolls

February 11, 2011 at 6:00 am Leave a comment

During the week I rarely eat anything other than cereal. It’s quick, it’s a habit, and I just like it. However, on the weekends, I like to take time to make a breakfast we normally wouldn’t eat during the week. It’s fun to try something different every week and play around with whatever I have leftover in the fridge. That’s where these cinnamon rolls were born.

These cinnamon rolls were delicious. The dough was light and tender and the blueberry and lemon complimented each other nicely. If you’re hesistant to work with yeast — just do it! It really isn’t that hard and the results are worth it.

Blueberry Cinnamon Rolls
For the cinnamon rolls:
6½ tbsp. sugar
1 tsp. salt
5½ tbsp. unsalted butter, at room temperature
1 large egg, slightly beaten
1 tsp. lemon zest
3½ cups bread flour
2 tsp. instant yeast
1 cup plus 2-4 tbsp. whole milk or buttermilk, at room temperature

For the filling:
3 tbsp. plus 1 tsp. sugar
¾ tsp. ground cinnamon
1½ cups fresh blueberries

For the glaze:
3 cups powdered sugar
1 tbsp. freshly squeezed lemon juice
6-7 tbsp. milk
1 tsp. lemon zest

Directions:
In the bowl of an electric mixer, cream together the sugar, salt and butter on medium-high speed until smooth.  Mix in the egg and lemon zest.  Mix in the flour, yeast and milk until a dough forms.  Switch to the dough hook and knead on low speed, about 8 minutes until the dough is silky and supple. The dough should be tacky, but not sticky. Extra liquid or flour may need to be added to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, turning once to coat.  Cover with plastic wrap and let rise at room temperature for about 2 hours, or until doubled in size.

Mist a work surface with spray oil.  Roll it out into a rectangle with a rolling pin, lightly dusting the dough with flour if needed to keep it from sticking .  Combine the sugar and cinnamon in a small bowl and mix to blend.  Sprinkle the cinnamon sugar mixture over the surface of the dough.  Sprinkle the berries over the top evenly of the dough.  Starting with the wide edge, roll up the dough into a  log, creating a cinnamon sugar spiral as you roll.  Pinch the seam shut, and with the seam side down, slice the log into your desired number of rolls.  Transfer them to a baking sheet lined with parchment paper or a silicone baking mat, placing the rolls about ½-1 inch apart.

Cover loosely with plastic wrap and let rise at room temperature 75-90 minutes, until the rolls have grown into each other and have nearly doubled in size.  At this point, the rolls can also be covered and retarded in the refrigerator for up to 2 days.  Pull the pan out of the refrigerator 3-4 hours before baking to let the dough proof.

Preheat the oven to 350˚ F.  Bake for 20-30 minutes, or until golden brown.  Let cool in the baking about 10 minutes, then transfer to a wire rack.  Whisk together the glaze ingredients in a medium bowl until smooth and then swirl over the top of the cinnamon rolls.  Let cool at least 15-20 minutes before serving.

Source: Annie’s Eats, originally from The Bread Bakers Apprentice

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Entry filed under: bread, Breakfast.

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