BLUEBERRY NUT CINNAMON ROLLS

Blueberry Nut Cinnamon Rolls (8)

Who doesn’t love Cinnamon Rolls?  They are expensive to buy and are never as good as what you can make yourself.

Fresh Cinnamon Rolls are unbelievably delicious.  Today I decided to make Blueberry Pecan.  I’ve posted all kinds, but today was just a Blueberry kind of day.  Give them a try.  They’re easier than you might think.

(I’m including a secret at the bottom of the recipe.  Read the recipe first, know you can do it, and then read the secret).

DOUGH INGREDIENTS: YIELDS 12 CINNAMON ROLLS

3 to 3 1/2 cups all-purpose flour (or half bread flour and half AP flour)

1 ½ tsp sugar

1 ½ tsp salt

1 TBSP shortening (Crisco)

1 tsp room temp butter

1 package active dry yeast

1 1/8 cup scalded milk cooled to about 120°

For the Filling:

1 cup Fresh Blueberries

½ cup Pecans or Walnuts, chopped finely

2 TBSP Butter, room temperature

Cinnamon/Sugar (recipe below) *

 

PREPARATION:

With dough hook installed, mix 1 ½ cup flour with sugar, salt, shortening, butter, and yeast in a large mixing bowl. Add very warm (not hot) milk, and beat for about 1 minute. Add enough of the remaining flour, a little at a time, until dough is easy to handle.  On low/ medium speed, beat for five minutes or so.  Dough should be smooth and not sticky.

Lift dough hook and slather some butter around the inside of the bowl.  Let dough drop into the bowl and turn over so buttered side is up.  Cover with plastic wrap and a dish towel to retain the heat.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled.  When dough is pressed with finger tips, an indentation will remain.

Lightly flour your workspace and roughly shape dough into a rectangle.  With a rolling pin, roll until it’s approximately 16” x 10” (It does NOT have to be exact).  Cut dough in half vertically and spread each half with 2 TBSP room temperature butter.  Sprinkle Cinnamon/Sugar mixture on top.  Very lightly press the blueberries and Nuts into the Dough.

Starting from the top edge, roll the dough up.  Pinch the seam to seal.  Cut each half into 6 rolls and place in greased baking dish with cut side up.  Cover with buttered plastic wrap and let rise another hour.

Bake at 400° F for 17-18 minutes.  When cool, frost with cream cheese frosting.

 

CREAM CHEESE FROSTING: Frosts 12 cinnamon rolls

2 OZ Cream cheese

3 TBSP Butter

½ tsp Vanilla extract

½ tsp Almond extract

1 ½ cup confectioner’s sugar

Pinch of Salt

1TBSP milk or half and half

Beat all ingredients until well blended.  Start with 1 TBSP milk or half and half and add a little at a time until it’s the consistency you want.  Make sure your rolls are completely cooled before frosting, or the frosting will melt.

*Cinnamon Sugar: Never buy this.  It’s so simple to make.  You can keep in an empty container and use it for toast, pancakes, waffles, Cinnamon Rolls, plain Vanilla Ice cream, etc.

***HERE’S THE SECRET:  The dough for this recipe is my white sandwich bread recipe.  So, what I’ve just taught you is that you CAN make bread!  Follow the recipe and make 12 cinnamon rolls and 1 loaf of the best white bread you’ve ever had.  The bread normally bakes at 425° F for 20 – 25 minutes until golden brown, so you’ll have to extend the baking time since oven temp is lower for the cinnamon rolls.  Interior temperature should be about 190 ° F. Bread will sound hollow when lightly tapped.

 

DOUGH INGREDIENTS: YIELDS 24 CINNAMON ROLLS – or – 1 LOAF WHITE BREAD AND 12 CINNAMON ROLLS

6 to 7 cups all-purpose flour

3 tablespoons sugar

1 tablespoon salt

2 tablespoons shortening (Crisco)

1 tsp room temp butter

2 packages active dry yeast

2 1/4 cups scalded milk cooled to about 120°

1 cup Fresh Blueberries

Preparation for bread is exactly the same as the above preparation instructions.  However, if you have made the full recipe, roll half of the dough into a rectangle shape.  Starting at narrow end, roll up and place seam side down in a buttered loaf pan. Cover and let rise before baking. This will be your bread.

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By Tika for CHEW WANNA EAT? © 2018

 

Blueberry Nut Cinnamon Rolls (8)

Blueberry Nut Cinnamon Rolls

Blueberry Nut Cinnamon Rolls (2)

Blueberry Nut Cinnamon Rolls (3)

Blueberry Nut Cinnamon Rolls (5)

Blueberry Nut Cinnamon Rolls (4)Blueberry Nut Cinnamon Rolls (7)Blueberry Nut Cinnamon Rolls (6)

Blueberry Nut Cinnamon Rolls (8)

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BASIC WHITE BREAD RECIPE MAKES SO MUCH MORE THAN BREAD

WHITE BREAD AND ROLLS
WHITE BREAD AND ROLLS

The recipe will make two loaves of bread . . . so, make one white loaf and do something fun with the other half of dough. Oh yeah!

YIELD:  2 LOAVES

INGREDIENTS:  

  • 6 to 7 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons shortening (Crisco)
  • 2 packages active dry yeast
  • 2 1/4 cups scalded milk cooled to about 120°

PREPARATION:

Pour lukewarm scalded milk into a large mixer bowl.  Add Crisco, sugar, and yeast.  Using a dough  hook, mix on low for one minute and then let rest for five minutes.  (The warmth and sugar will activate the yeast). Add salt and 3 cups flour.  Add a little flour at a time until you have added 6 cups.  Mix well and then start touching the dough.  It should be smooth and not sticky.  If it’s sticky, add flour a little at a time, mixing well after each addition, then touch dough again.  NOTE:  If you have a heavy duty mixer, the entire thing can be done in the mixer. After the flour is added and dough is not too sticky, beat it at low/medium speed for five minutes.

When dough is ready, lift dough hook and smear butter all over the inside of the bowl.  With your fingers, press dough into a round shape, and then turn it upside down, which will coat the top with butter, keeping it from drying out. Cover with greased plastic wrap and a dish towel to hold the heat in, and let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.

(KNEADING BY HAND) Turn dough onto a lightly floured surface. Knead, adding more flour as necessary to keep it from sticking, until smooth and elastic, about 8 to 10 minutes. Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with plastic wrap and a dish towel to hold the heat in, and let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.

Punch dough down and divide into two equal portions. With a rolling pin, roll into a rectangle about the width of your pan and however long it ends up being. (16” – 18” or so).  Starting at narrow edge, roll dough tightly; pinch long seam together. Fold ends under loaf. Place loaves, seam side up, in greased loaf pans, and then turn over so top gets greased (approximately 9 x 5 x 3-inch). Cover loosely with plastic wrap, and let rise until double, about another hour.

Preheat oven to 425°. Put pan of water on bottom rack of oven to keep bread moist and give you a nice crust.  Bake loaves at the center of the oven for 20 – 25 minutes until golden brown.

To make rolls, it’s pretty self-explanatory.  Shape them, cover with greased plastic wrap and let rise.

To make cinnamon or cinnamon raisin bread, roll out the dough, spread about 1 TBSP of lukewarm milk over the dough.  Spread about 2 TBSP softened butter with your fingertips, then sprinkle 2 TBSP sugar and 1 TBSP cinnamon on top of butter.  Roll and put in greased bread pan.  Quickly smear a little butter on the plastic wrap, then loosely cover the dough while it rises.

For cinnamon rolls, roll the prepared dough (with milk, butter, cinnamon and sugar), and cut with a serrated and floured knife.  Place rolls in baking pan, cover with buttered plastic wrap and let rise.

WHITE BREAD DOUGH, FULLY RISEN
WHITE BREAD DOUGH, FULLY RISEN
CINNAMON RAISIN BREAD
CINNAMON RAISIN BREAD
CINNAMON SWIRL BREAD
CINNAMON SWIRL BREAD
CINNAMON ROLLS WITH CREAM CHEESE FROSTING
CINNAMON ROLLS WITH CREAM CHEESE FROSTING
SUB ROLLS
SUB ROLLS
WHITE BREAD AND CINNAMON RAISIN BREAD
WHITE BREAD AND CINNAMON RAISIN BREAD

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By Tika for CHEW WANNA EAT? 2015