everyday food made simple

After close to a two-month hiatus from SEF, I’m glad to announce that I’ll start posting more on a regular basis! In the past few months, I’ve successfully passed my boards, settled into a nice routine on the new job, read a few books, and finally had some time to relax and not stress about anything. It was nice, but I’m excited to be back – SEF has been a little neglected and could really use a little TLC…

Last year, I conquered my fear of baking with yeast, and successfully made my first ever homemade cinnamon rolls! Ever since, I’ve made several different renditions of some sort of breakfast “rolls” on weekends both Brian and I have off together. These blueberry sweet rolls are perhaps one of my favorite ones I’ve made so far!

Yep, you’ve heard me correctly – juicy blueberries bursting with flavor, combined with a sweet tangy lemon glaze.. it’s practically heaven!

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Just like the cinnamon rolls I’ve previously made, these are also overnight sweet rolls, meaning you won’t have to get up extra early for any type of prep work.

Now, onto a few technical things before you dive on in to make these this weekend:

  • When you toss the blueberries into the sugar/cornstarch mixture, it’ll seem like you’ll have a lot of sugar left on the bottom. Don’t panic! The blueberries will slowly absorb the sugar and cornstarch while you’re making the dough.
  • After you spread out the blueberries onto your dough, you’ll feel like there’s really not a lot of blueberry filling. The blueberry mixture will not completely cover the entire surface of the dough, and that’s totally okay. It’ll be plenty as you try to roll up the dough tightly – this really was the hardest part for me! They were harder to roll because the blueberries will seem like they have a mind of their own and would be rolling all over the place.
  • If you’re the impatient kind and can’t help but peek at how much your rolls have risen every two hours (ahem), don’t be alarmed if they don’t seem like they’re doing much after 4-6 hours. Because we’re using frozen blueberries in the filling, it’ll make the dough colder in temperature, therefore it’ll take a little bit longer for it to rise.

As the dough rises overnight, something magical happens: the frozen blueberries release their juices, and you get a delicious pool of blueberry juice on the bottom of the pan as a result. When you check on the rolls in the morning, you may notice the juices are practically half-overflowing to the top of the pan – this is okay! Because the juices will thicken as they bake, which is perfect if you like a little extra blueberry goo to go with your sweet rolls :)

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overnight blueberry sweet rolls with lemon glaze
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For the rolls
  1. 2 and 3/4 cups all-purpose flour
  2. 3 tablespoons granulated sugar
  3. 1 teaspoon salt
  4. 1 package dry active yeast
  5. 1/2 cup water
  6. 1/4 cup milk
  7. 2.5 tablespoons unsalted butter
  8. 1 large egg, at room temperature
For the filling
  1. 1 and 1/3 cups frozen blueberries
  2. 1/4 cup granulated sugar
  3. 1 teaspoon cornstarch
For the glaze
  1. Juice from half a lemon
  2. 1 cup powdered sugar
  3. 1-2 tablespoons milk
Make the filling
  1. Combine the frozen blueberries, sugar, and cornstarch in a medium-sized bowl. Toss to coat and set aside. There might seem to be a lot of sugar on the bottom - don't worry!
Make the dough
  1. Set aside 1/2 cup flour. In the bowl for an electric mixer, combine the remaining flour, sugar, salt, and yeast together. Stir until combined. Attach the dough hook attachment onto your mixer.
  2. In a medium microwave-safe bowl, heat the water, milk, and butter together in the microwave until the mixture is hot to touch and the butter is melted. Pour the butter mixture into the flour mixture and stir on medium speed. Then add the egg and only enough of the reserved flour to make the dough. I used the entire 1/2 cup, but you may not use it all. You'll know you've added enough when the dough is soft, pulls away from the sides of the bowl, and is no longer sticky.
  3. On a lightly floured surface, knead the dough for 5 minutes. Place the dough ball in a lightly greased bowl, making sure all surfaces of the dough ball is lightly greased. Let sit for 10 minutes.
  4. While your dough rises, make the filling by tossing the ground cinnamon and sugar together in a small bowl.
  5. After the 10 minutes, roll out your dough into roughly a 14"x8" rectangle. Give the blueberry mixture a final toss, and spread them evenly across the dough. Roll up the dough tightly and cut into 9-10 even pieces, about 1.5" each. Place into a lightly greased 9" pie pan, making sure you leave enough room between each roll for it to rise.
  6. Loosely cover the pan with aluminum foil and let it sit overnight, up to 12 hours, at room temperature. The rolls should have doubled in size when you check on them the next morning.
  7. When you're ready to bake them the next morning, preheat the oven to 375 degrees. Bake for 25-27 minutes, covering the top with aluminum foil 15 minutes into baking to prevent excessive browning on top.
  8. While the rolls are baking, make the glaze by mixing the powdered sugar, 1 tablespoon of milk, and lemon juice in a small bowl. Add more milk if the glaze is too thick.
  9. When the rolls are done baking, remove from oven and drizzle them generously with the glaze. Rolls are best served warm and on the same day, even though they can be stored in an airtight container for up to 3 days.
  10. Makes 9-10 rolls
Adapted from Sally's Baking Addiction
Simple Everyday Food https://www.simpleeverydayfood.com/
My oh my were these good! Sweet, fluffy rolls with blueberries that are just bursting in flavor, combined with a tangy, sweet, tart lemony glaze – I can’t think of a more perfect way to start a morning!

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If you happen to have a few extra leftovers, place it in the microwave and heat it up for 10-20 seconds* until warm. The congealed blueberry juice on the bottom will liquefy again and the rolls will taste just as good as they were when they came out of the oven!

*the amount of time the rolls need to be microwaved may depend on the model and type of the microwave you have

Recipe adapted from Sally’s Baking Addiction

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

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So for the longest time, I thought “coffee cake” contained coffee… until I came across this recipe. Apparently, “coffee cake” got its name from:

  1. being served alongside with coffee as a gesture of hospitality when you have guests over, or
  2. eaten during a coffee break

Ha! Silly me. I guess you learn something new everyday.

In my defense, every time I see a cake in the form of “coffee cake”, the name only calls it “blah blah blah cake“. Not “blah blah blah coffee cake“.

Since we’ve been on a “healthy diet” for the past two weeks, I only found it fair to reward ourselves with something sweet and healthy at the same time – blueberries are good for you even in dessert, right? Anyway… this coffee cake is delicious and it’s really simple to make.  I didn’t even bother using my KitchenAid mixer for it because it really didn’t require a whole lot of mixing. There are a few steps that you need to do before assembling the whole cake together, but trust me, it’s totally worth it (not to mention how amazing your house smells while it’s baking!).

Ingredients:

  • For the struesel:
    • 1/4 cup brown sugar
    • 1/4 cup granulated white sugar
    • 1/4 cup flour
    • 3 tablespoons butter, at room temperature
    • 1 teaspoon cinnamon
  • For the cake:
    • 1.5 cups all-purpose flour
    • 2.5 teaspoons baking powder
    • 1/2 teaspoons salt
    • 1 egg, beaten
    • 3/4 cup white sugar
    • 1/3 cup butter, melted
    • 1/2 cup milk
    • 1 teaspoon vanilla extract
    • 1.5 cups frozen blueberries

Directions:

  • Preheat oven at 375 degrees
  • Grease and flour a cake pan or loaf pan – I used a 5 x 9″ loaf pan

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  • Combine the ingredients for the streusel topping until crumbly, set aside – some people prefer to mash the butter up with a fork.. I find it way easier to crumble and mix everything up with my hands. Don’t be afraid to roll up your sleeves and get your hands dirty!

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  • In a small saucepan on medium heat, combine 1 cup of the frozen blueberries with 1 teaspoon of sugar. Stir constantly while mashing up the blueberries with a spoon to release all the juice. Heat until the liquid has thickened. Remove from heat. Once cooled, strain the blueberry syrup mixture into a bowl so you’re only left with the syrup. This may take some patience since the syrup is slightly thicker and may take some time to get through the strainer. You should end up with a couple tablespoons of liquid.

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  • In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, add the sugar to the beaten egg, then add the melted butter. Add milk and vanilla. Then mix in the flour mixture.
  • Pour about half the batter into the greased and floured pan. Add the remaining 1/2 cup of frozen blueberries, then top with half of the streusel.

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  • Top with remaining batter and drizzle the strained blueberry syrup over the top. Swirl with a toothpick to mix in the syrup with the batter. Top with remaining streusel.

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  • Bake for 35-45 minutes, or until a toothpick comes out clean.
  • Cool on wire rack. Serve and enjoy!

My husband was too eager to cut into the cake and try some, so I wasn’t able to get a picture of the finished product. Just an excuse to make it again in the future! Here is, however, a picture of my clean plate!

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Our house smelled just like a Cinnabon factory. I can’t wait to make this in the summer time with all the windows open, just to see how many people I can get to gather outside our house! Ha! :)

Recipe adapted from Just A Pinch Recipes

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