What you need:
- 1 envelope yeast
- 1 1/2 Tbsp. sugar, plus a pinch
- 2/3 cup milk, warmed
- 4 Tbsp. melted butter
- 1/2 tsp. salt
- 1 egg, beaten
- 3 cups flour, plus some
- 2 cups blueberries
- 1 cup brown sugar
- 1 1/2 Tbsp. cinnamon
- 1/2 cup honey
- 3/4 cup chopped pecans
Directions:
- Whisk together yeast, a pinch of sugar, and 1/4 cup warm water in a stand mixer bowl. Let rest for 5 minutes until foamy.
- Add milk, sugar, 2 Tbsp. butter, salt, and beaten egg.
- With dough hook, slowly add in 2 cups flour on low speed. Add remaining flour until sticky dough forms.
- Knead for 5 minutes and then cover and let rest for 1 hour or until doubled.
- Cook blueberries in a pan with 1 Tbsp. butter, about 4 minutes. Set aside.
- Mix together brown sugar and cinnamon; set aside.
- Spray a 9x9-inch baking dish and sprinkle pecans and 1/4 cup sugar-cinnamon in bottom. Drizzle with honey.
- Roll out half the dough into 9x12-inch rectangle. Brush with 1/2 Tbsp. butter. Sprinkle half the remaining cinn-sugar and half the blueberries. Roll up and slice into 6 rounds. Repeat with other dough and place in pan.
- Cover and let rest for 30 minutes.
- Bake at 350* for 25 to 30 minutes. Cool for 10 minutes and then invert on a plate to serve.
Recipe from Baking for the Boys