Blueberry Maple Pecan Cinnamon Buns from Closet Cooking
(makes 12 buns)

Ingredients:
1 recipe basic sweet yeast dough (see below)
1/2 cups maple sugar (or brown)
2 teaspoons cinnamon
1 cup wild blueberries
1/2 cup pecans (toasted and chopped)
1 batch maple cream cheese glaze (see below)

Directions:
1. Punch down the dough. and knead for 30 seconds.
2. Cover the dough and let it rest for 10 minutes.
3. Roll out the dough on a floured surface into a 24" by 12" rectangle.
4. Mix the sugar and the cinnamon and sprinkle it onto the dough followed by the blueberries and pecans.
5. Roll the dough into a log and pinch and cut it into 12 even slices.
6. Arrange the buns in a greased pan, cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes.
7. Bake in a 375F preheated oven until golden brown, about 15-20 minutes.
8. Top the buns with the glaze and enjoy.

Basic Sweet Yeast Dough


Ingredients:
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

Directions:
1. Mix the water, yeast and sugar into a large bowl and let it sit until foamy, about 10 minutes.
2. 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.
3. Stir in enough of the remaining flour to make a soft dough.
4. 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.)
5. 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


Ingredients:
4 ounces cream cheese
1/4 cup maple syrup (or to taste)

Directions:
1. Beat the maple syrup into the cream cheese until it reaches hte desired consistency.
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