fresh blueberry lemon rolls

08/13/2013 by · 1 Comment

It’s blueberry season! And in this lovely small town, that means I am hitting up my local berry farm at least a few times a week for the freshest, juiciest berries you’ve ever seen.

I am spoiled, of course. You can U-pick if you want, but I go for the pre-picked flats. Still cheap enough for me and so easy to indulge in. Berry season is my bliss!!

So, of course I am always looking for great berry recipes, not that I have any problems just eating them fresh by the handful, preferably ice cold out of the fridge.

I get a little tired of blueberry muffins, blueberry coffee cakes, and scones though. Now, don’t get me wrong, I love all those things, but sometimes I just want something different.

These cinnamon roll look-a-likes are chock full of juicy fresh blueberries, with a hint of lemon and a tart, fresh lemon glaze. So fun and so nice and different from the usual!

Of course, I don’t usually photograph a half-eaten pan of food… but we just couldn’t keep our fingers out of these long enough to get some prettier pictures. So, you get real life instead. Welcome to my kitchen!

I will definitely be making these again… maybe raspberry almond? Or strawberry vanilla? Yum!

What’s your favorite way to use up berries?

fresh blueberry lemon rolls

Ingredients

    For the dough:
  • 1 large egg + water to equal 1 cup
  • 3 cups bread flour
  • 3 tablespoons sugar
  • 3 tablespoons dry milk (or buttermilk) powder
  • 1 teaspoon salt
  • 4 tablespoons butter, softened
  • 2 teaspoons active dry yeast
    • For the filling:
  • 1/2 cup butter, softened
  • 2 cups fresh, or frozen blueberries
  • 1/2 cup sugar
  • zest of one large lemon
    • For the glaze:
  • juice of one large lemon
  • 2 cups powdered sugar
  • 1-2 tablespoons cream or milk

Directions

Add the ingredients to your bread maker following your manufacturers instructions. (Mine goes like this: Egg/water on the bottom, then flour, dry milk & sugar on top, leveled out. Salt along both edges, butter cubed and pressed into the corners and yeast dumped into a small well formed in the center of the flour.) Set to the DOUGH setting at let it do it's thing!

When the dough is done, take it out of the machine and let it rest on a floured surface for about 10-15 minutes.

Meanwhile, in a medium bowl, toss together the blueberries, sugar and lemon zest for the filling. Set aside. Also, grease a 9x13" baking dish and set aside.

On that floured surface, roll the dough out into a large rectangle (10"x14", or something like that). Spread the softened butter all over the rolled out surface and then sprinkle evenly with the blueberry and sugar mixture.

Starting on the long end closest to you, roll the dough away from you into a log. VERY gently with a sharp serrated knife, cut the log into about 16 equal pieces. (Cut the log in half, then each half again, then again and again).

Place the pieces into the prepared baking dish. Cover the pan with plastic wrap and let the rolls sit in a draft-free place to rise for about an hour. Once the rolls have expanded in the pans so that they are all touching, place the pans in a preheated 350ºF oven.

Bake for 15 minutes, then cover loosely with foil and bake for another 15-20 minutes, until the rolls are golden brown and no longer doughy in the center.

While the rolls are baking, make the lemon glaze. In a large bowl, whisk together the lemon juice, powdered sugar and just enough milk or cream to reach the consistency you'd like.

Remove the pans, and pour the lemon glaze all over the warm rolls. Serve immediately! :o)

(These rolls can also be frozen! Bake as directed, then separate and cool completely on a parchment lined pan. Freeze in an airtight container for up to 3 months. When you are ready for them, thaw the rolls on the counter overnight and warm them gently in a low oven or microwave on half power!)

http://sweetannas.com/2013/08/fresh-blueberry-lemon-rolls.html

Filed Under: recipes, recipes - breads, recipes - breakfast, recipes - desserts, recipes - freezer, recipes - make ahead, recipes - vegetarian ·

easy homemade bread maker cinnamon rolls

07/23/2013 by · Leave a Comment

Mmm… cinnamon rolls. Is there anything more comforting (and welcoming!) than a pan full of warm cinnamon rolls, fresh-out-of-the-oven and slathered with lots of delicious cream cheese frosting?

I don’t think so!

(Ok maybe fresh bread and butter. That’s never a bad thing! And fresh, hot coffee. Mmm…)

You probably won’t be surprised to learn that I look for just about any excuse to bake. A friend coming over with her kiddos for a ‘playdate’? Cinnamon Rolls it is!! Going over to visit the parents (and knowing that Dad loves to take treats in to work for his coworkers?)… Here come some cookies!

I think my boys would be so confused if I didn’t bake at least every other day. They would wonder where their mom went! (And I guess, so would I!) Although there have been many phases of little-to-no baking these past few years - every time a new baby comes into the family, for example - it never takes long before I start to feel so lost that I just have to get back into the kitchen.

There is something so calming to me in the action of making cinnamon rolls. I love the process of rolling out the dough… feeling the soft, smooth surface of the dough as it stretches under my fingers. Changing it into something it wasn’t before and covering it with good things… lots of butter, cinnamon & sugar, sometimes raisins or nuts.

I find so much joy in changing simple ingredients into special treats for the ones I love. Especially these classic, soft & sweet cinnamon rolls. They always seem to make everyone so happy!

easy homemade bread maker cinnamon rolls

Ingredients

    For the dough:
  • 1 large egg + water to equal 1 cup
  • 3 cups bread flour
  • 3 tablespoons sugar
  • 3 tablespoons dry milk (or buttermilk) powder
  • 1 teaspoon salt
  • 4 tablespoons butter, softened
  • 2 teaspoons active dry yeast
    • For the filling:
  • 1/2 cup butter, softened
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons cinnamon
    • For the frosting:
  • 8 oz regular or reduced fat cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons milk

Directions

Add the ingredients to your bread maker following your manufacturers instructions. (Mine goes like this: Egg/water on the bottom, then flour, dry milk & sugar on top, leveled out. Salt along both edges, butter cubed and pressed into the corners and yeast dumped into a small well formed in the center of the flour.) Set to the DOUGH setting at let it do it's thing!

While the dough is doing it's thing, grease a 9x13" baking dish generously with butter.

When the dough is done, take it out of the machine and let it rest on a floured surface for about 10-15 minutes.

On that floured surface, roll the dough out into a large rectangle (10"x14", or something like that). Spread the 1/2 cup softened butter all over the rolled out surface and then sprinkle evenly with the sugar and cinnamon.

Starting on the long end closest to you, roll the dough away from you into a log. VERY gently with a sharp serrated knife, cut the log into 12 equal pieces.

Place the pieces cut-side-up into the greased baking dish, cover with plastic wrap and place in a draft-free spot to raise, for about 30 minutes or so, until the rolls are all touching in the pan.

Preheat the oven to 350ºF, place the pan in the preheated oven and bake for 25-30 minutes, until the rolls are golden brown and no longer doughy in the center.

While the rolls are baking, whip up the frosting. In a medium bowl, beat together the cream cheese, vanilla & powdered sugar, adding in milk as you go until the mixture is as thick or thin as you'd like it. If it's not sweet enough for your liking, add more sugar. You can't really hurt this kind of frosting!

Serve the cinnamon rolls warm, slathered with lots of yummy cream cheese frosting!

http://sweetannas.com/2013/07/easy-homemade-bread-maker-cinnamon-rolls.html

And also, just because I can’t resist… how about a little video of the cutest little belly laugh ever!

baby Haakon laughing on the swing

Filed Under: recipes, recipes - breads, recipes - breakfast, recipes - freezer, recipes - gifts, recipes - holiday, recipes - kids, recipes - make ahead ·

easy bread maker caramel rolls

07/19/2013 by · Leave a Comment

I have a wonderful recipe for easy overnight caramel rolls that I have made often for a few years now. My friend Amy gave it to me once and it is one of my favorite things.

But, I can never settle for one good recipe for something when I can have 2!

 

This one is a bit more ‘from-scratch’ which also means it is a bit more time-consuming. Not horribly, with the help of a bread maker whipping up the dough, but still.

Sometimes you just want to get into the kitchen and get my hands dirty, you know?

Scooping and measuring and melting and rolling… playing with my food and enjoying my kids playing next to me. Ignoring all the ‘stuff’ that needs to be done and just celebrating life in this moment.

These are life-celebrating caramel rolls. For the almost effortless, overnight caramel rolls, click here!

easy bread maker caramel rolls recipe

Ingredients

    For the dough:
  • 1 large egg + water to equal 1 cup
  • 3 cups bread flour
  • 3 tablespoons sugar
  • 3 tablespoons dry milk (or buttermilk) powder
  • 1 teaspoon salt
  • 4 tablespoons butter, softened
  • 2 teaspoons active dry yeast
    • For the caramel:
  • 1/2 cup light corn syrup or agave
  • 3 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 cup firmly packed brown sugar
  • 1 cup coarsely chopped pecans, optional
    • For the filling:
  • 4 tablespoons butter, softened
  • 1/4 cup sugar
  • 2 tablespoons cinnamon

Directions

Add the ingredients to your bread maker following your manufacturers instructions. (Mine goes like this: Egg/water on the bottom, then flour, dry milk & sugar on top, leveled out. Salt along both edges, butter cubed and pressed into the corners and yeast dumped into a small well formed in the center of the flour.) Set to the DOUGH setting at let it do it's thing!

While the dough is doing its thing, grease 2 round deep dish pie plates or cake pans. In a small bowl, stir together the corn syrup (or agave), melted butter & vanilla until well combined. Divide this mixture between the two pans, tilting to cover the bottoms evenly. Sprinkle each pan with 1/2 cup brown sugar, and then the pecans if you're using them (and please do!! I was out of pecans but I would never leave them out on purpose!).

When the dough is done, take it out of the machine and let it rest on a floured surface for about 10-15 minutes.

On that floured surface, roll the dough out into a large rectangle (10"x14", or something like that). Spread the 4 tablespoons softened butter all over the rolled out surface and then sprinkle evenly with the sugar and cinnamon.

Starting on the long end closest to you, roll the dough away from you into a log. VERY gently with a sharp serrated knife, cut the log into 16 equal pieces. (Cut the log in half, then each half again, then again and again).

Place the pieces into the prepared baking dishes, 8 rolls into each pan. Cover the pans with plastic wrap and let them sit in a draft-free place to rise for about an hour. Once the rolls have expanded in the pans so that they are all touching, place the pans in a preheated 350ºF oven.

Bake for 15 minutes, then cover loosely with foil and bake for another 10-15 minutes, until the rolls are golden brown and no longer doughy in the center.

Remove the pans from the oven and immediately invert them onto large platters or parchment. (Hold the hot pan in one hand with a baking mitt, place a large plate on top and then flip quickly, all-in-one motion). Let the pans sit there upside down for a few minutes to make sure all the caramel and pecans fall down onto the rolls.

Remove the pans, and serve the rolls warm, with lots and lots of hot coffee! ;o)

(These rolls can also be frozen! Bake as directed, then separate and cool completely on a parchment lined pan. Freeze in an airtight container for up to 3 months. When you are ready for them, thaw the rolls on the counter overnight and warm them gently in a low oven or microwave on half power!)

http://sweetannas.com/2013/07/easy-bread-maker-caramel-rolls.html

Recipe adapted from With a Grateful Prayer and a Thankful Heart

Filed Under: recipes, recipes - breads, recipes - breakfast, recipes - dessert, recipes - desserts, recipes - freezer, recipes - make ahead ·
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