Side Pannel
Soft Blueberry Sticky Buns
Soft Blueberry Sticky Buns
- Recipe Submitted by Healthy Recipes on 01/16/2014
Category: Breads
Ingredients List
- 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
Directions
Method
Dough
1. Using a mixer fitted with the paddle attachment, dissolve yeast in water and allow to sit for 5 minutes.
2. 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.
3. Place dough in a lightly oiled bowl, cover and let rest 1 hour in a draught-free place.
4. Preheat oven to 350 F.
5. 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.
6. 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).
Dough
1. Using a mixer fitted with the paddle attachment, dissolve yeast in water and allow to sit for 5 minutes.
2. 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.
3. Place dough in a lightly oiled bowl, cover and let rest 1 hour in a draught-free place.
4. Preheat oven to 350 F.
5. 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.
6. 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).
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