INSTRUCTIONS:
INGREDIENTS
For the blueberry sauce: 2 cups frozen Snowcrest blueberries 2 Tbsp. orange juice ¼ cup 1½ Tbsp. sugar
2 Tbsp. water
For the dough: corn starch
1 cup whole milk ¼ cup
3½ cups unsalted butter( room temperature)
all-purpose flour
1( 0.25 oz.) package Platinum Yeast( active dry yeast)
¼ cup granulated sugar 1 large egg ½ tsp ¼ cup
For the filling: ⅓ cup salt water
brown sugar 4 Tbsp. softened butter 2 tsp cinnamon
For the glaze: 1 cup powdered sugar 2 Tbsp. lemon juice 1 Tbsp. milk
Make the Blueberry Sauce:
1. In a small saucepan, combine the frozen blueberries, orange juice, sugar, cornstarch, and water.
2. Cook over medium heat, stirring occasionally, until the blueberries break down and the sauce thickens, about 5-7 minutes.
3. Once thickened, remove from heat and set aside to cool. Prepare the Dough:
1. In a small saucepan, heat the milk and butter over medium heat until warm and the butter has melted. Remove from heat and set aside.
2. In a large bowl, combine 1 / 4 cup of warm water with the yeast and a pinch of sugar. Let it sit for about 5 minutes, or until frothy.
3. Add the warm milk mixture, sugar, egg, and salt to the yeast mixture. Stir to combine.
4. Gradually add the flour, mixing until a dough forms. Knead the dough for about 5-7 minutes until smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Prepare the Filling:
1. In a small bowl, combine the brown sugar, softened butter, and cinnamon. Mix until smooth.
Assemble the Cinnamon Rolls: 1. Preheat your oven to 375 ° F( 190 ° C).
2. Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle( about 12x18 inches).
3. Spread the cinnamon filling evenly over the dough.
4. Spoon the cooled blueberry sauce over the cinnamon mixture, spreading it evenly.
5. Roll the dough tightly from the long edge to form a log.
6. Slice the log into 12 equal rolls and place them in a greased 9x13-inch baking pan.
7. Cover with a cloth and let them rise for about 30 minutes. 8. Bake for 25-30 minutes, or until golden brown. Prepare the Glaze:
In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth and drizzle-able.
Finish the Rolls:
Once the rolls are out of the oven, let them cool slightly before drizzling the glaze over them.
Enjoy your freshly baked blueberry cinnamon rolls! The fruity blueberry sauce paired with the warm cinnamon filling and tangy glaze is a perfect combination.- Snowcrest, www. snowcrest. ca