These sweet buns have a wonderful surprise inside, yep, blueberries. And yes I am in love with these blueberry stuffed buns.
I still have not gotten my fill of blueberries this summer. Have you? I know that the season is coming to an end and I am trying to pack in as many blueberry recipes as I can, before it all goes away.
As I was trying to decide on my next blueberry recipe, I started thinking of sweet rolls. If you read this blog at all you know that I love making homemade bread. But as I thought of the sweet roll idea, another vision came to me.
Stuffing the blueberries inside of the bread. Yep, I thought it would be fun to hide those yummy blueberries inside the sweet bread. Wow, it really is a fun surprise.
The blueberries are wrapped in a sweet dough that has a taste of cinnamon. After they are baked they are frosted with a simple powder sugar frosting.
To be honest I was a little nervous if these would turn out at all. But as I did each step of making these buns, I was a little surprised how easily things were going. After they were baked and cooled (that was the hardest part waiting for them to cool) and frosted I took my first bite and I knew that it was a good thing.
I think I will be making more of these sweet buns, but trying different fruits. I can just imagine how yummy apples would be.
- 1 package yeast 2 1/4 teaspoons
- 3 1/2 to 4 cups flour
- 3/4 cup water
- 3/4 cup milk
- 1/3 cup sugar
- 1/4 cup butter
- 1 egg
- 1 teaspoon salt
- 1 1/2 teaspoon cinnamon
- Filling -
- 3 cups blueberries
- 3 tablespoons flour
- 1/4 cup sugar
- 2 cups powder sugar
- 2 teaspoon softened butter
- Dash salt
- 1/2 teaspoon vanilla
- In a large bowl combine 1 1/2 cup flour, yeast, sugar, salt, and cinnamon. Combine the milk, water, and butter heat until warm (it is okay if the butter is not melted all the way). Added the heat milk mixture to the flour mixture and mix with a wooden spoon until blended, Add the egg and mix in. Gradually add the remaining flour mixing and kneading by hand. Add enough flour so the dough is just lightly sticky to the touch. Knead the dough until smooth. Grease the bottom of the bowl and turn once to coat both sides.
- Cover and place in a warm spot to rise for about 1 1/2 or until the dough is double in size.
- While the dough is rising mix the blueberries and the flour and set aside.
- Once the dough is double in size divide into 16 equal pieces. Flatten into 4 inch circles. Divide the blueberries evenly by putting a scoop of blueberries on each circle. Top with about 3/4 of a teaspoon of sugar. Bring the side of the dough up around the blueberries and pinch the ends to seal. Place on a greased baking sheet about 2 inches apart. Let the buns rise for 1/2 hour.
- Preheat oven to 375 degrees F.
- Place the buns into the oven once they are done rising and bake 10 to 12 minutes or until golden brown. Remove from oven, remove from baking sheet and set on cooling rack until completely cooled.
- For the frosting combine the powder sugar, butter, salt, and vanilla and mix together. Gradually add enough milk until you have the right consistency. Beat until smooth and frost buns