A lighter version of a bakery favorite! So incredible!
The perfect sweet breakfast! Add your favorite protein for a well rounded breakfast!
Full recipe in video below!
1 3/4 cup all-purpose flour (+ 2 tbsp for kneading/rolling the dough)
2 1/4 tsp yeast (one packet)
1 tablespoon Monkfruit granulated (to order: https://bit.ly/3cRLTbg
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1/4 tsp kosher salt
1 tablespoon light butter
1/2 cup almond milk, warmed
1 egg, whisked
FOR THE FILLING
2 cup frozen blueberries (wild blueberries are best if you can find them)
1 tablespoon powdered sugar- I used Lakanto Powdered
1 1/2 tsp cornstarch
FOR THE GLAZE
1/3 cup powdered sugar- I used Lakanto Powdered
3 tsp lemon juice
1-2 tsp almond milk (as needed)
Using a stand mixer or food processor, add dry ingredients to the bowl and mix. Add in butter and work into the dry ingredients with your fingers until evenly distributed.
Warm the milk in the microwave for about 30- 45 seconds, or until lukewarm. Add milk and whisked egg to the dry ingredients and mix together until a smooth dough forms. If using a stand mixer, knead for about 3-4 minutes on medium speed. In a food processor, blend on low for about 2-3 minutes.
Remove dough and cover with damp cloth. Set aside to rest while you make the filling.
In a medium bowl, thoroughly mix together frozen berries, sugar, and cornstarch.
Flour your work surface. Roll dough into about a 14 inch by 8 inch rectangle. Spread berry mixture evenly over the dough, including the juices, leaving about an inch of dough at the top.
Tightly roll dough from the bottom up, packing the blueberries that fall out of the side back into the log as you go. Cut log in half, then cut each half into 5 portions for a total of ten rolls.
Grease a 9 inch pie pan with cooking spray. Evenly disperse rolls (see blog pictures and notes). Cover pan with tin foil.
If baking the same day, place pan in a warm spot and let rise until rolls are doubled in size, about 30-45 minutes. To create a warm environment during cold month, I let my oven heat for about 5 minutes, then turn it off and place what ever needs to rise in the warm oven.
If baking the next day, refrigerate for up to 24 hours. When ready to bake, let rolls rise, covered until doubled in size, about an hour.
Bake at 350F, uncovered, for 25-30 minutes. Rolls will be slightly hard on top and soft in the middle. Broil for a few seconds if you want more color on the top of your rolls.
For the glaze: In a small bowl, mix together powdered sugar and lemon juice. Add milk if you want a thinner consistency. Drizzle over warm rolls.
4sp (all plans)
Recipe inspiration from litecravings.com