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Blueberry Maple Pecan Cinnamon Buns
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Blueberry Maple Pecan Cinnamon Buns Original Recipe: http://www.closetcooking.com/2010/08/blueberry-maple-pecan-cinnamon-buns.html Ingredients: | |
1 recipe | basic sweet yeast dough, (see below) |
1/2 cups | maple sugar, (or white or brown) |
2 teaspoons | cinnamon |
1 cup | wild blueberries |
1/2 cup | pecans, (toasted and chopped) |
1 batch maple cream cheese glaze (see below) Basic Sweet Yeast Dough: | |
1/4 cup | water, (warm) |
1 tablespoon | active dry yeast |
1 teaspoon | sugar |
1/3 cup | sugar |
2 | eggs, (room temperature) |
1/3 cup | butter, (melted) |
1/2 cup | sour cream, (room temperature) |
1 teaspoon | vanilla extract |
1 teaspoon | salt |
3 1/4 cups | flour |
Maple Cream Cheese Glaze: | |
4 ounces | cream cheese |
1/4 cup | maple syrup, (or to taste) |
Directions:
Punch down the dough. and knead for 30 seconds.
Cover the dough and let it rest for 10 minutes.
Roll out the dough on a floured surface into a 24" by 12" rectangle.
Mix the sugar and the cinnamon and sprinkle it onto the dough followed by the blueberries and pecans.
Roll the dough into a log and pinch and cut it into 12 even slices.
Arrange the buns in a greased pan, cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes.
Bake in a 375F preheated oven until golden brown, about 15-20 minutes.
Top the buns with the glaze and enjoy.
Basic Sweet Yeast Dough:
Mix the water, yeast and sugar into a large bowl and let it sit until foamy, about 10 minutes.
Add the sugar, eggs, butter, sour cream, vanilla, salt and 2 cups of flour and mix for 2 minutes at medium or 200 strokes by hand.
Stir in enough of the remaining flour to make a soft dough.
Place the dough onto a lightly floured surface and knead the dough until smooth, about 5 minutes. (The dough should feel soft and buttery and not sticky.)
Place the dough in a greased the bowl, cover with a damp towel and let the dough rise until it has doubled in size, about 1 hour and 30 minutes.
Maple Cream Cheese Glaze:
Beat the maple syrup into the cream cheese until it reaches the desired consistency.
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