Blueberry Cinnamon Swirl Pull-Apart Bread
Ingredients
Filling
1 (12 ounce) package blueberry muffin combine
half cup white sugar
1/4 cup floor cinnamon
Glaze
2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Ingredients, For the Filling:
• 1 (12-ounce) container blueberry pie filling
• 1/3 cup brown sugar
• half teaspoon ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 dash of ground cinnamon
Instructions
To Make the Dough:
- Add the warm milk, melted butter, sugar, and salt to the bowl of a stand mixer fitted with the dough hook attachment.
- Allow the mixture to sit for five minutes, or until the yeast is foamy.
- Add the flour and mix on low pace till the dough comes collectively.
- Increase the speed to medium and knead for 5-7 minutes, or till the dough is clean and elastic.
- Place the dough in a lightly greased bowl, cowl with plastic wrap, and let rise in a heat place for 1 hour, or until doubled in measurement.
1. In a big bowl, combine cream cheese, sugar, sour cream, blueberries, cinnamon, and vanilla. Mix till mixed.
2. Spread the filling evenly over the dough.
To Assemble the Bread:
1. Grease a 9×13 inch baking dish.
2. Roll out the cinnamon rolls and place them within the ready baking dish, with the sides slightly overlapping.
3. In a small bowl, mix the blueberries and lemon juice. Spread the blueberry mixture evenly over the Cinnamon Pull apart bread recipe rolls.
4. Cover the baking dish with plastic wrap and let rise in a heat place for 1 hour, or till doubled in measurement.
5. Preheat the oven to 350 levels F (175 degrees C).
6. Bake the bread for 25-30 minutes, or until golden brown. Let cool for 10 minutes earlier than serving.
Preheat oven to 350 levels F (175 levels C).
Grease a 9×13 inch baking pan.
In a big bowl, combine the flour, sugar, baking powder, and salt.
Cut in the butter till the combination resembles coarse crumbs.
Stir within the milk and overwhelmed egg till simply combined.
Turn the dough out onto a floured floor and knead for a couple of minutes till clean.
Divide the dough in half and roll every half into a 12×8 inch rectangle.
Spread the blueberry filling evenly over one of many rectangles.
Sprinkle the cinnamon sugar evenly over the blueberry filling.
Roll up the dough from the long aspect and pinch the seams to seal.
Cut the roll into 12 slices and place them within the ready baking pan.
Bake for 30-35 minutes, or till golden brown.
Serve warm with butter or cream cheese.
To Make the Glaze:
In a medium bowl, whisk together the confectioners’ sugar, milk, and vanilla extract till easy.
If the glaze is simply too thick, add somewhat more milk and whisk to mix.
If the glaze is too thin, add a little more confectioners’ sugar and whisk to mix.
Dip the tops of the blueberry cinnamon swirl pull-apart bread items into the glaze and place them on a wire rack to cool.
1. Preheat oven to 375 levels F (190 degrees C). Grease and flour a 13×9-inch baking pan.
2. In a large bowl, whisk together the bread flour, sugar, baking powder, and salt. In a separate bowl, whisk collectively the milk, eggs, and melted butter. Add the wet ingredients to the dry ingredients and stir till just combined.
3. On a frivolously floured floor, roll out the dough to a 12×18-inch rectangle. Spread the softened butter evenly over the dough. In a small bowl, combine the cinnamon and sugar. Sprinkle the cinnamon sugar combination over the buttered dough.
4. Sprinkle the blueberries evenly over the cinnamon sugar combination. Starting at one long finish, roll up the dough tightly. Pinch the seam to seal. Cut the roll into 12 items and place them in the ready baking pan.
5. Bake for 25-30 minutes, or till golden brown. Serve heat.
