Tuesday, June 26, 2012

Red, White and Blue Breakfast Rolls

Red, White and Blue Breakfast Rolls
Hey there! I am Cassie, the preggolicious owner and designer for Lily Shine Boutique. I am so excited to share with you all a wonderfully delicious recipe just in time for Independence Day! When trying to decide which recipe to share with you all, I came across a superb photo of the most amazing cinnamon roll I've ever laid eyes on! I, of course, couldn't simply copy and paste a recipe here but as all crafters have a knack of doing- I made it my own. Check out this website to see the inspiration behind the Red, White and Blue Breakfast Rolls: http://tastykitchen.com/recipes/breads/red-velvet-rolls-with-cream-cheese-frosting/

Everyone focuses on the fireworks, the picnic or BBQ and completely neglect the most important meal on the 4th of July: breakfast! My remix recipe takes Red Velvet Rolls with Cream Cheese frosting and adds in some true blue in a yummy fresh blueberry compote. I hope you give it a try this holiday and let your tastebuds explode long before the fireworks begin! I made my dough the night before, but you can make these from beginning to end in approx. 2 hours.


Red, White and Blue Breakfast Rolls- makes approx. 20 rolls

Ingredients:

Rolls:
1 pint buttermilk (I used a reduced fat version but feel free to splurge)
1/2 c. vegetable oil
1/2 c. sugar
2 tsp. red food coloring
2 tbsp. Chocolate Jello instant pudding (original recipe called for cocoa but that seemed to blah for my tastes!)
1 pkg. quick rising yeast

4 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

Filling:
1 c. melted butter (Braums makes the best!)
1 c. sugar
3 tbsp. or remaining Jello Pudding packet (sub in cocoa here if you don't have the pudding mix)

Icing:
1 pkg. cream cheese
3 c. confectioners sugar
1/4 c. milk
1/2 tsp. vanilla (or vanilla extract)
1/8 tsp. salt

Compote:
pint of fresh blueberries, washed and de-stemmed
1/3 c. sugar
1/4 c. water

Directions:


Begin by stirring together buttermilk, oil, sugar, red coloring and pudding mix to a medium saucepan on medium heat. Stir often. If you have a thermometer, bring it to about 110 degrees. Remove from heat. Sprinkle packet of yeast onto heated mixture and let sit for 5 minutes.


In a large bowl, combine flour and mixture until well mixed. The new mixture should have a bright red dough-like texture and be tough to stir. Cover with a towel and set aside for 1 hour.




Add to set mixture soda, powder and salt until all ingredients are well mixed. You can continue from here or wrap dough, refrigerate and finish in the morning. If you are ready to bake, fire up the oven to 375 degrees and grease up a large glass pan.


You are going to cut the dough mixture into half and work one half at a time. This next step is a lifesaving (well, in the baking world I suppose) tip for those that bake often. It will save you time, effort and makes the clean up a cinch!


Lay down two long strips of wax paper to cover your surface. Sprinkle with flour. Plop down half of the dough mixture. Tear off another long strip of wax paper, sprinkle some flour over the dough and set paper on top. Using your rolling pin (on the top of the wax paper), roll out a nice rectangle (or close enough!) approx. 15 x 10 inches. Set rolling pin aside and peel off the top layer of wax paper. Brillant, right???


In a medium bowl, whisk together melted butter, sugar and remaining pudding packet. This, depending on the type of butter you use, will come out a little on the greasy side. Don't worry, you'll be playing around the lake so much today that those extra calories will just burn right up! Pour half the chocolate mixture onto the rolled dough. Spread evenly, leaving about an inch perimeter of just dough. Roll dough/filling towards you and pinch to seam.


Slice dough into 1- 1 1/2 inch cuts and place in the greased dish. Repeat the entire rolling process with the other half of dough. Let your cut rolls sit for 20 minutes. Roll up the wax paper and toss it! No floury mess on the counter, no doughy stick on the rolling pin. Clean up in a second! My Gramma taught me this trick and I will forever be grateful!


In the meantime, let's make the icing. In a mixer, beat with a paddle attachment the cream cheese (room temperature or a little softened), powder sugar, and milk. Let everything get nice and blended, then add the remaining icing ingredients. Whip this up to a nice fluffy icing and set aside.



Bake the rolls in oven for approx 17 minutes until the filling is bubbly and the rolls are hinting at a brown top. While the rolls are baking, let's get that blueberry compote going!


Bring all ingredients for the compote to a boil in a medium saucepan. Stir often to keep mixture well blended. Simmer until reduced to your desired consistency. For me, this took about 25-30 minutes but I didn't want it too runny.


Go ahead and take a nice deep breath- you'll be catching hints of red velvet, cream cheese and blueberries all at once- the perfect Patriotic trifecta to an amazing breakfast roll.



Serve rolls drizzled with icing and topped off with blueberry compote. The 4th of July is such a treasured day by Americans, why not kick off the festivities with a sweet start? Don't forget to fix yourself a roll, and go ahead- you get double icing for all your hard work. Sit back and watch those smiles stretch across your guests' faces.

I hope you enjoy!! Happy 4th of July from my family to yours!


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1 comment:

  1. This sounds super yum! Will definitely be trying it!

    ReplyDelete