Blueberry Crumble Cinnamon Rolls

So, with the abundance of fresh blueberries this time of year, I decided to use them in a new way….Ta Da!

BLUEBERRY CRUMBLE CINNAMON ROLLS

2 1/2 tsp Yeast

1 cup plus 2 tbsp Almond Milk at 110 degrees

3 Enger-G Egg Replacements

2 tbsp Soy Butter (at room temp)

1/4 cup of Sugar

3 tbsp Cinnamon

1 tbsp Vanilla Extract

1 tsp Almond Extract

5 or so cups of Bread Flour

ROLL FILLING

3 cups of fresh Blueberries

3 tbsp Soy Butter (at room temperature)

1/2 cup of Brown Sugar

3-4 tbsp Cinnamon

1 tsp Cloves

1 tsp Nutmeg

CRUMBLE TOPPING

1 cup of Rolled Oats

1/4 cup of Wheat Germ

1/2 cup of Brown Sugar

2 tbsp Soy Butter

1 tbsp Cinnamon

1 tsp Nutmeg

1/4 tsp Cloves

Proof yeast in almond milk for 10 min or so. Add Enger-G Egg replacements, sugar, soy butter, and extracts to the mix. Slowly add in bread flour until a nice doughy consistency and knead or mix with a dough hook for 7-8 minutes. Put in a greased bowl and let rise in a warm place for an hour or until doubled in size.

Punch dough down and roll out on a floured surface. Spread the soy butter on the dough. Meanwhile, mix brown sugar, cinnamon, nutmeg and cloves in a small dish. Spread that on top of the butter. Finally, spread the blueberries across the top of this mixture. Jelly roll the dough. Use some floss to cut the dough into separate rolls (I usually get 15-16 rolls out of a batch). Place in a greased Pyrex dish or cookie sheet and let rise in a warm place for another hour or cover and put into the fridge overnight to bake the following morning.

For the crumble topping, in a food processor add the oats, wheat germ and brown sugar. Pulse until you get a mix of all ingredients the same consistency (not as fine as sand, but smoother than a batch of small rocks!). Now add cinnamon, nutmeg, and cloves. Cut the butter into the mixture and sprinkle over the top of the rolls. Bake at 350 degrees for 25-30 minutes. Enjoy!

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