Saturday, June 23, 2012

Blueberry Cinnamon Rolls

My husband has breakfasts at work. This time around he made blueberry cinnamon rolls and zucchini tots.

He followed this recipe for dough and baking instructions. He used blueberry jam with whole Maine blueberries in the jam for the rolls filling plus some butter, cinnamon, and sugar instead of fresh blueberries and he did not make the frosting.

Dough Ingredients

2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp active dry yeast
4 cup flour
1/2 cup flour
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 tbsp salt

Blueberry Filling Ingredients

Butter, melted
Jar of blueberry jam with whole blueberries

Dough Process
Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm (~45 minutes). Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour.

Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.

Divide the dough in half. Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape.

Adding the filling

Brush melted butter onto the dough. Sprinkle cinnamon and sugar on top. Next smear the blueberry jam on.

Roll, rest, and heat
Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other half of dough and filling.

Cover the rolls and let sit for 30 minutes.

Bake at 375 for 15 to 18 minutes.

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