Cinnamon rolls partner with blueberries in a warm, glazed coffee cake.
Bake-Off® Contest 46, 2013
Marie Sheppard
Chicago, Illinois
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1
-
medium lemon
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3/4
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cup fresh blueberries
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1/4
-
cup blueberry preserves
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2
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teaspoons cold butter, cut into small pieces
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2
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cans Pillsbury™ refrigerated cinnamon rolls with cream cheese icing
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1
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egg
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1/4
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cup pecans or cinnamon pecans, coarsely chopped
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.
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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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 130
% Daily Value
- Total Fat
- 14g
- 22%
-
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 4g
- Cholesterol
- 25mg
- 9%
- Sodium
- 700mg
- 29%
- Total Carbohydrate
- 56g
- 19%
-
- Dietary Fiber
- 1g
- 3%
- Sugars
- 2g
- Protein
- 5g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 4%
- 4%
- Calcium
- 0%
- 0%
- Iron
- 10%
- 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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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