As with most weekend mornings, we were awoken by the sounds of tail-wagging against our bed and dressers and with doggie-kisses. Our dogs are like little living alarms clocks that never let us sleep-in past their breakfast time.
Jon got up and out of bed while Mia and Madison both followed him outside for their morning routine. I laid in bed contemplating whether I wanted to go back to sleep or get up and have some coffee. Lilly is not a morning dog, so as usual, she was still in the bedroom with me. Sometimes she’ll hop up into bed with me, or she’ll just lye on the floor (depending on her mood, and if you know Lilly, you know how moody she can be).
So as I lye there in bed, I start thinking about random things. One of the thoughts that crossed my mind were the blueberries I still had in the refrigerator, needing to be used. Of course that went through my mind, what else goes through your mind at 6:30 a.m. ? A lot of times, that is when my recipe inspiration hits.
I decided to get on up out of bed to drink my morning coffee, while Lilly reluctantly followed.
So what was that fantastic idea at 6:30 a.m.? Blueberry Cinnamon Rolls! Not just any ordinary Blueberry Cinnamon Rolls, but no-rise, no-yeast Blueberry Cinnamon Rolls!
Ingredients:
For the dough:
2 and ½ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 tbsp sugar
1 stick cold, unsalted butter, cut into cubes
¼ cup maple syrup
1 cup cold milk (divided into four 1/4 cup increments)
For the filling:
¾ cup packed brown sugar
1 tsp ground cinnamon
¾ cup fresh blueberries
For the Icing:
1 cup powdered sugar, sifted
2 tbsp maple syrup
3 tbsp milk
Preheat the oven to 400 degrees Fahrenheit.
Start by combining the flour, baking powder, salt, and sugar in a mixing bowl. Whisk to combine.
Add in the cubed butter and cut in with a pastry blender or two forks.
You want the mixture to resemble coarse crumbs (like making biscuit dough).
Add in the maple syrup and 1/4 cup of the milk. Stir and fold together and keep adding the milk in 1/4 cup increments until the dough comes together. If it gets to difficult to use a spoon, get in there with your hands to mix. The dough will be pretty sticky.
Lay the dough on a floured-dusted surface. Dust the top of the dough with a little bit of flour.
Fold the dough in half over itself.
Press the dough into itself. Turn the dough 45 degrees and repeat folding the dough into itself about 4-5 times.
Dust a rolling pin and your hands with flour. Roll the dough out into a rectangle shape. If the dough tears or breaks, just press it back together. You may also have to dust your rolling pin and dough a few times throughout rolling to prevent sticking.
In a separate bowl, combine the brown sugar and cinnamon. Mix until combined.
Sprinkle the brown sugar and cinnamon over the surface area of the dough. Evenly distribute the blueberries over the surface as well.
Roll up the dough into the familiar, pin-wheel style roll.
Cut into equal sized slices. I got 8 slices out of mine.
Set each roll into a greased muffin pan, cut-side up.
Bake the Blueberry Cinnamon Rolls on 400 degrees Fahrenheit for about 15-18 minutes.
While the cinnamon rolls are baking, make the icing by combining the icing ingredients together in a bowl.
Whisk until smooth.
Remove the Blueberry Cinnamon Rolls from the oven and allow to cool.
Pour the icing over the top of the rolls and serve.
Instructions without photos:
Ingredients:
For the dough:
2 and ½ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 tbsp sugar
1 stick cold, unsalted butter, cut into cubes
¼ cup maple syrup
1 cup cold milk (divided into four 1/4 cup increments)
For the filling:
¾ cup packed brown sugar
1 tsp ground cinnamon
¾ cup fresh blueberries
For the Icing:
1 cup powdered sugar, sifted
2 tbsp maple syrup
3 tbsp milk
Preheat the oven to 400 degrees Fahrenheit.
Start by combining the flour, baking powder, salt, and sugar in a mixing bowl. Whisk to combine. Cut-in the butter with a pastry blender or two forks until it resembles coarse crumbs.
Add in the maple syrup and 1/4 cup of the milk. Stir and fold together and keep adding the milk in 1/4 cup increments until the dough comes together. You may have to mix with your hands. The dough will be sticky.
Lay the dough on a floured-dusted surface. Dust the top of the dough with a little bit of flour. Fold the dough in half over itself. Press the dough into itself. Turn the dough 45 degrees and repeat folding the dough into itself about 4-5 times.
Dust a rolling pin and your hands with flour. Roll the dough out into a rectangle shape. If the dough tears or breaks, just press it back together. Dust the rolling pin and surface of dough as needed.
In a separate bowl, mix the brown sugar and cinnamon. Sprinkle the brown sugar and cinnamon over the surface area of the dough and top evenly with the blueberries.
Roll the dough up into a log-shape. Cut into equal sized slices, about 8-10 slices.
Set each roll into a greased muffin pan, cut-side up. Bake the Blueberry Cinnamon Rolls on 400 degrees Fahrenheit for about 15-18 minutes.
While the cinnamon rolls are baking, make the icing by combining the icing ingredients together in a bowl and whisking until smooth.
Remove the Blueberry Cinnamon Rolls from the oven and allow to cool. Pour the icing over the top of the rolls and serve.
