Try this Blueberry Cinnamon Rolls recipe, or contribute your own.
Suggest a better description350 / 20 MIN
*AFTER DOUGH HAS RISEN 1 HOUR*
In small saucepan over medium heat, combine the blueberries, sugar, and orange juice.
Mix corn starch and water in small bowl.
Cook until blueberries begin to break down and then add the corn starch mixture.
Cook until mixture thickens.
Dough: Heat the milk in a small suacepan just until it bubble, then remove from heat and stir in the butter until it melts.
Let the milk and butter cool as it will kill the yeast when added causing it not to rise.
In the bowl of an electric mixer with the flat beater, combine 2.5 cups flour, sugar, yeast, and salt.
Add in the milk and butter mixture, water, and egg.
Beat well.
Add in the remaining flour (1 cup) 1/2 cup at a time.
Dough will be thick.
When dough has pulled together, switch out the flat beater for the dough hook or hand knead for 5 minutes.
You will know dough is ready when it feels tacky but doesn't stick to your fingers.
If still sticking, however, add 1 T. flour and knead again.
Cover dough with plastic wrap or warm cloth and let rise for 40-60 minutes.
Dough should double in size.
On a lightly floured surface, roll out the dough into 12x9 inch rectangle.
Use a pastry brush to slater the dough with softened butter, leaver a small border, then combine the brown sugar and cinnamon and generously sprinkle on the dough.
Spread about 1/2 cup of the blueberry sauce over the dough.
Carefully roll the dough into a tight log and pinch the edges to seal.
Dough is very soft so work gently and carefully.
Trim off the uneven edges and cut clean, thick slices with a shark knife.
Place in sprayed baking dish.
Cover loosely with plastic wrap and let rise again for 20-30 minutes.
Dough will once again double in size.
Bake for the 20 minutes or until golden brown.
Remove from oven and let cool slightly.
Mix glaze ingredients together and drizzle over the top.
Top with remaining blueberry sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 368 | ||
Calories from Fat: 77 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 22.3mg | 7 % | |
Sodium 2392.5mg | 83 % | |
Potassium 165.5mg | 4 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 74.1g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 368
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