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Blueberry Cinnamon Rolls

27 Mar

Cinnamon roll are best served straight out of the oven. They fill your house with the scent of cinnamon and butter caramelizing into something amazing and delicious.  I baked up these crowd pleasures the day  after i returned home to Seattle. I was not happy about  leaving the land of sun and warmth so i wanted to bake something that would put a bounce back in my step.  I drizzled a mixture of butter, half and half and cinnamon over the rolls, it was pure bliss in every bite.

Adapted from the Pioneer Women

Ingredients

  • 4 cups Whole milk
  • 1/2 cup Vegetable oil
  • 1/2 cup Sugar
  • 1 packages Active Dry Yeast, 0.25 Ounce Packets
  • 4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
  • 1/2 teaspoon (heaping) Baking Powder
  • 1/2 teaspoon (scant) Baking Soda
  • 1/2 Tablespoon (heaping) Salt
  • Plenty Of Melted Butter
  • 1 cups Sugar
  • Generous Sprinkling Of Cinnamon
  • 1 cup of fresh or dried blueberries

Butter Cinnamon Glaze

  • 1/4 cup of Half and Half
  • 4 tablespoons of butter
  • 3 tablespoons of Cinnamon

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in the package of Active Dry Yeast. Let this sit for a minute. Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1/2 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon then add the blueberries.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth .  Taste and adjust as needed. Generously drizzle over the warm rolls.

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3 Responses to “Blueberry Cinnamon Rolls”

  1. investment advisor April 14, 2011 at 5:57 pm #

    I never had home made cinnamon rolls!

  2. interesting facts April 15, 2011 at 8:58 pm #

    nice work keep it up

Trackbacks/Pingbacks

  1. July 4th Recipe Round-Up « Fleur-De-Licious - July 3, 2011

    […] Blueberry Cinnamon Rolls by La Petite Baker.  Like your favorite breakfast treat in a pretty summer dress. […]

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