These wonderfully soft, sticky and sweet blueberry rolls are from a recipe by Anna Olson. The recipe for the dough includes butter and cream cheese, which gives it a nice soft texture and a rich and creamy taste. I tweaked the recipe a little and added 1 1/2 tbsp potato flour, although I'm not sure if the results would be the same if I omitted it. In any case, it's delicious!
Blueberry Sticky Buns
by Anna Olson
Ingredients
Dough
- 2 teaspoons dry active yeast
- 4 tablespoons warm water
- 1/2 cup milk, room temperature
- 1 egg room temperature
- 2 tablespoons sugar
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, room temperature
- 1/2 cup cream cheese, room temperature
Filling
- 1/2 cup unsalted butter, room temperature
- 1 cup brown sugar
- 3 tablespoons maple syrup
- 1 tablespoon cinnamon
- 2 cups fresh or frozen blueberries
Method
Dough
- Using a mixer fitted with the paddle attachment, dissolve yeast in water and allow to sit for 5 minutes.
- Add milk, egg and sugar and blend. Add flour, salt and nutmeg and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed.
- Place dough in a lightly oiled bowl, cover and let rest 1 hour in a draught-free place.
- Preheat oven to 350 F.
- On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick. Spread remaining filling over the dough, sprinkle with blueberries and roll up lengthwise. Slice dough into 12 equal portions and arrange them in muffin tin.
- Allow to rise for 1/2 hour. Bake 30 minutes, and turn out onto a plate while still warm. Let it cool down a little before serving.
Filling
Combine butter, sugar, maple syrup and cinnamon. Spoon a tablespoonful of filling into bottom of each cup of a greased 12-cup muffin tin. (I used a 20cm round cake pan).
