March 20, 2021 || By: Hope F
I was in study hall last week, and needed inspiration for what to bake. So, what did I do? I went to Pinterest! As I was scrolling through baked goods, a friend peered over my shoulder and I said that I was trying to figure out what to bake. She said, “Those. You have to make those!” As she pointed to some yummy looking rolls. I adore cinnamon rolls, so when I see any variant, I have to try and make them. I am glad that I tried these, because they are great and so different from normal cinnamon rolls. They are very sweet, so you will want some water with them! This recipe is adapted from rainbownourishments.
Recipe: Prep Time – 2 hours, Cook Time – 25/30 minutes
Ingredients:
- 3 and 1/2 cups All Purpose Flour
- 1 cup Whole Milk
- 1/2 cup (1 stick) Butter, at room temp
- 3 tablespoons Granulated Sugar
- 1 tablespoon (or 1 packet) Instant Dried Yeast
- 3 teaspoons Ground Cinnamon
- Pinch of Salt
Filling Ingredients:
- 2 cups Blueberries (separated)
- 1 cup Maple Syrup (or 1/4 cup if you want more of the blueberry flavor)
- 2 tablespoons Corn Starch
- 1 and 1/2 teaspoons Vanilla Extract
How to make:
- Mix all of the ingredients together in a large bowl and mix until combined. Knead the dough until it is smooth and slightly stretchy. You may need to add some more flour if the dough is sticking to the bowl. If it is dry, add some milk.
- Heat your oven to its lowest temp for a few minutes (just to get it warm enough to activate the yeast). Cover the dough in the bowl with a damp towel and place it in the warmed oven for 1 hour (or until doubled in size).
- While the dough is proofing, prepare the glaze.
- Add 1 cup of blueberries, the maple syrup, cornstarch, and vanilla extract to a small pot. Mix all these together on a high temperature, and bring it to a boil. Try to mash up some of the blueberries with a wooden spoon. Once the mixture is boiling, cook for 5 minutes or until the mixture has thickened.
- When the dough has doubled in size, place it on a flour dusted countertop and roll it into a rectangular shape.
- Spread half of the purée onto the dough, with the rest in the small pot. Sprinkle the remaining 1 cup of blueberries onto the dough/purée.
- Roll the dough (from the long side) into a tight tube, and try to keep the blueberries from bunching up in the middle.
- Cut the rolls with a sharp knife or with unscented/non waxed floss into 1/2 in thick rolls.
- Place them in a 9 x 12 inch baking pan that’s lined with parchment paper, giving them little space between each roll. Place a damp towel on them and set them to proof for 30 minutes (or until doubled in size).
- Once they are ready, preheat the oven to 350° F and bake them for 25-30 minutes, or until a toothpick comes out clean (they should also be golden brown).
- Drizzle the rest of the glaze on the rolls once they have cooled.
- Enjoy! (They can be saved for 1-2 days at room temp, or in the fridge for 5 days).
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