Wednesday, September 25, 2013
So, I have never really made cinnamon or caramel rolls from scratch before. Give me dough and my cooking prowess just goes down the drain... I don't know what it is, they turn out yummy but they look super funky! So, I just roll with it and continue to plod along! I think that I have said a few times that the way it is displayed isn't as important to me as how it tastes. These definitely taste fabulous!! Yummy, gooey and full of blueberry goodness... They were a hit at my house, and we even had company here when we had them! :)
Blueberry Cinnamon Rolls
(recipe found on pinterest via www.beantownbaker.com)
2 cups milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp active dry yeast
4 cups + 1/2 cup flour
1/2 heaping teaspoon baking powder
1/2 scant teaspoon baking soda
1/2 tablespoon salt
1 pint blueberries
3 tablespoons sugar
2 teaspoons cornstarch
2-3 teaspoons lemon juice
3/4 cup water
Blueberries for Sprinkling
1 pint blueberries
2 tablespoons sugar
4 tablespoons cinnamon
2 tablespoons flour
Cream Cheese Frosting
For the blueberry filling, combine 1 pint of the blueberries, sugar and cornstarch in a small saucepan. Stir in lemon juice and water. Turn heat to medium and cook, stirring often, until mixture begins to thicken slightly. Remove from heat and allow to cool.
For the dough, mix milk, oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm, about 45 minutes. Sprinkle in yeast and let sit. Then add 4 cups flour and 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. Spread half of the blueberry filling onto the dough. Sprinkle half of the additional blueberries that were for sprinkling on top. 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 blueberry filling.
Cover the rolls and let sit for 30 minutes.
Bake at 375 for 15 to 18 minutes.
Generously drizzle frosting over warm rolls after they come out of the oven.