Angie Strevella of Dolci by Angie offered The Chef’s Kitchen a take on the cinnamon rolls that might make you forget your troubles.
Fresh blueberries and lemon zest join the recipe.
1 cup warm milk
1 (1/4 ounce) package active dry yeast (about 2 1/4 teaspoons)
1/2 cup white sugar
1/3 cup unsalted butter, melted
1 teaspoon salt
2 eggs, room temperature
4 1/2 cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
2 pints of fresh blueberries
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
Zest of one medium lemon
1/3 cup unsalted butter, softened
Sugar Pan Glaze (optional):
1⁄3 cup melted butter
1⁄4 cup sugar
1 tbsp cinnamon
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
Zest of one medium lemon
3 tbsp fresh lemon juice (optional)
Microwave milk for 45-60 seconds in the microwave (about 110 degrees F).
Dissolve yeast in warm milk in a large bowl and let it bubble and react for about 5 minutes.
Add sugar, butter, salt, eggs, and flour.
Preheat oven to 350 degrees.
Knead dough into a large ball, using your hands dusted lightly with flour or with a stand mixer for about 5 minutes.
Put in a well-greased bowl and cover tightly with plastic wrap.
Let rise in a warm place about one hour or until dough has doubled in size.
In a large bowl, thoroughly combine blueberries, brown sugar, cinnamon and lemon zest.
Dust surface with flour.
Roll dough into a 16×21 inch rectangle about 1/4 inch thick.
Spread dough with 1/3 cup softened butt, and sprinkle evenly with blueberry/sugar/cinnamon mixture. Roll up dough starting with the longer side, and cut into 12 large rolls (or 18 smaller rolls).
Melt 1⁄3 cup of butter and cover bottom of 9×13 baking pan. Sprinkle sugar and cinnamon mixture over butter until bottom of baking pan is covered. Place rolls in a melted butter and cinnamon/ sugar mixture in baking pan (or you may need 2 dishes if you make smaller ones).
Cover and let rise until nearly doubled, about 30-60 minutes.
If making the night before I let them rise covered with a dish towel on the counter overnight.
Bake rolls in preheated oven until golden brown, about 18-20 minutes.
While rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla extract, lemon extract, and lemon juice.
Spread half the frosting on them while they are still warm so that the frosting melts into the roll and the other half after they’ve sat for a couple of minutes. Makes 12-18 rolls.