Blueberry Lemon Sticky Buns | Ashley Halas Photography

June 30, 2016  •  Leave a Comment

Blueberry Lemon Sticky Buns

These sticky buns are simply to die for! So quick and easy to make, no need to start these the night before or wait for any dough to rise. If you get a craving or need to whip up a quick and impressive breakfast for guests - these sticky buns can be made from start to finish in less than an hour. Plus this recipe is so versatile, you can swap out the blueberries and lemon for pecans and cinnamon or any other delicious combinations you can think of.

You've got to try them yourself! 

(Recipe below images)

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Blueberry Lemon Sticky Buns

 

INGREDIENTS

For the Cake Pan:

4 Tbsp Butter, softened

⅓ cup Brown Sugar, packed

pinch of Salt

1Tbsp Lemon Zest

½ cup fresh Blueberries

 

Filling Ingredients:

¾ cup Brown Sugar, packed

1 Tbsp Lemon Zest

1 cup fresh Blueberries

2 tsp Cinnamon

pinch of Allspice

pinch of Salt

⅛ tsp ground Cloves

1 Tbsp unsalted butter, melted

 

2 Tbsp unsalted butter, melted (to drizzle on rolled out dough)

 

Dough Ingredients:

2 & ½ cups Flour

3 Tbsp Sugar

1 & ¼ tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

1 & ¼ cup Buttermilk

1 tsp Vanilla

4 Tbsp unsalted butter, melted and cooled

 

2 Tbsp unsalted butter, melted (to drizzle over rolled up buns)

 

Optional Lemon Cream Cheese Glaze:

1/2 cup (1 stick) Butter, softened

8 ounces cream cheese, softened

3 to 4 cups powdered sugar (depending on your desired consistency & sweetness of frosting)

2 teaspoons pure vanilla extract

1Tbsp Lemon Zest

1Tbsp Lemon Juice

 

INSTRUCTIONS

Preheat oven to 425°

For the Cake Pan : Mix butter, brown sugar and salt until thoroughly mixed. Spread on bottom of cake pan. Spread Blueberries and lemon zest evenly over the mixture. Set aside.

The Filling : Mix all filling ingredients together and set aside.

The Dough : Mix the flour, sugar, baking powder, baking soda, salt together in a large bowl. In smaller bowl, whisk the buttermilk, vanilla, and 4 Tbsp melted butter. Make a well in the middle of the dry mix and pour the buttermilk mixture in the well. Gently fold together until just combined. DO NOT OVER MIX. Knead the dough just until it becomes a ball (again, don't over work the dough).

Place on floured surface and roll out/spread to a 12 x 8-inch rough rectangle. If it is too sticky just add a bit of flour to it/your hands.

Spread 2 Tbsp melted butter all over the rolled out dough. Then spread the filling over the dough leaving about a ½ inch perimeter around the edges of dough. Pack down the filling with your hands.

Carefully roll up the dough starting on the long end (the long side nearest you), making it as tight as you can. Pinch the seams together tightly and then roll it so seam is down. Cut into 6-8 equal pieces. Place pieces in the cake pan (with a spiral side facing up) 5-7 in a circle and one in the middle.

Pour or brush 2 Tbsp melted butter over the rolls and bake for 20-25 minutes.

Don't overcook or they will harden. Let cool for about 5 minutes.

Serve warm either by scooping out rolls and flipping onto a plate (and drizzling individual roll with glaze if you choose) OR by turning out all rolls onto a platter (and drizzling glaze on all if you choose).

Glaze: Mix all glaze ingredients together and pour over warm rolls.


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