Bake-Off® Contest 46, 2013
Chicago, Illinois

Blueberry Cinnamon Roll Coffee Cake

Cinnamon rolls partner with blueberries in a warm, glazed coffee cake.

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  • prep time 25 min
  • total time 1 hr 15 min
  • ingredients 7
  • servings 8
 

Ingredients

1
medium lemon
3/4
cup fresh blueberries
1/4
cup blueberry preserves
2
teaspoons cold butter, cut into small pieces
2
cans Pillsbury™ refrigerated cinnamon rolls with cream cheese icing
1
egg
1/4
cup pecans or cinnamon pecans, coarsely chopped

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LOCATION

Steps

  • 1 Heat oven to 350°F. Spray nonstick 9-inch tart pan with removable bottom with Crisco® Original No-Stick Cooking Spray. Line cookie sheet with parchment paper; place tart pan on cookie sheet.
  • 2 In medium bowl, grate 1 teaspoon zest from the lemon. In small bowl, squeeze 1 tablespoon juice from the lemon; set aside.
  • 3 Mix 2 tablespoons of the blueberries with the lemon zest, mashing berries slightly with fork. Stir in preserves, remaining blueberries and butter; set aside.
  • 4 Separate rolls from both cans; reserve icing. On parchment paper, press rolls, cinnamon side down, into 3- to 4-inch rounds. Spoon about 1 tablespoon blueberry mixture in center of each round. Fold dough over filling, pressing edges to seal. Place filled rolls in pan, seam side up in spoke fashion with 2 in the center.
  • 5 In small bowl, lightly beat egg with wire whisk; brush over rolls. Bake 22 to 32 minutes or until center is deep golden brown. Remove to cooling rack.
  • 6 Cool 5 minutes. Remove side of pan; cool 10 minutes longer. Stir reserved icing into lemon juice. Drizzle evenly over rolls. Sprinkle with pecans. Serve warm or cool.
  • 1 Heat oven to 350°F. Spray nonstick 9-inch tart pan with removable bottom with Crisco® Original No-Stick Cooking Spray. Line cookie sheet with parchment paper; place tart pan on cookie sheet.
  • 2 In medium bowl, grate 1 teaspoon zest from the lemon. In small bowl, squeeze 1 tablespoon juice from the lemon; set aside.
  • 3 Mix 2 tablespoons of the blueberries with the lemon zest, mashing berries slightly with fork. Stir in preserves, remaining blueberries and butter; set aside.
  • 4 Separate rolls from both cans; reserve icing. On parchment paper, press rolls, cinnamon side down, into 3- to 4-inch rounds. Spoon about 1 tablespoon blueberry mixture in center of each round. Fold dough over filling, pressing edges to seal. Place filled rolls in pan, seam side up in spoke fashion with 2 in the center.
  • 5 In small bowl, lightly beat egg with wire whisk; brush over rolls. Bake 22 to 32 minutes or until center is deep golden brown. Remove to cooling rack.
  • 6 Cool 5 minutes. Remove side of pan; cool 10 minutes longer. Stir reserved icing into lemon juice. Drizzle evenly over rolls. Sprinkle with pecans. Serve warm or cool.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
4g,
4%
Trans Fat
4g
4%
),
Cholesterol
25mg
25%;
Sodium
700mg
700%;
Total Carbohydrate
56g
56%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
0%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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