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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Warm Blueberry Cinnamon Roll Cake

Although a bit time consuming, there is just something about the smell of cinnamon rolls baking in the oven, don't you agree? And by adding the sweet, tangy taste of blueberries only makes it better. Although I love this unique cake idea, yoiu can also lay the sliced cinnamon rolls on a baking sheet to rise and bake as classically prepared.

Ingredients

For 1 Batch(es)

Dough

  • Nonstick cooking spray
  • 1 cup(s) milk
  • 1/2 cup(s) sugar
  • 1 (1/4-ounce) package of active dry yeast
  • 5 cup(s) flour, divided
  • 2/3 cup(s) butter or margarine, melted and divided
  • 2 eggs, beaten
  • 1 cup(s) brown sugar
  • 2 tablespoon(s) cinnamon
  • 1 pint(s) fresh or frozen blueberries

Glaze

  • 3 cup(s) powdered sugar
  • 1/4 cup(s) milk or water

Warm Blueberry Cinnamon Roll Cake Directions

  1. Spray a large bowl with nonstick cooking spray; set aside. Spray a bundt pan with nonstick cooking spray; set aside. Heat milk and sugar in a saucepan over low or in a microwave until it is luke warm. Whisk well and sprinkle yeast over the top. Let sit for 10 minutes until foam starts to appear on top. In a large mixing bowl, combine 4 cups flour, milk/yeast mixture, 1/3 cup melted butter and eggs. Stir with a sturdy spoon until well combined. Turn out onto work surface that has been sprinkled with remaining flour, Knead until the dough is smooth, about 2 minutes, adding more flour as needed to prevent sticking. Shape into one large ball and place in prepared bowl. Spray top with nonstick cooking spray, cover loosely with towel and let rise until doubled in bulk, about an hour in a warm spot.
  2. Turn dough out onto lightly floured work surface and roll out into a large rectangle, about 20 x 12-inches. Brush with remaidner of melted butter. Evenly sprinkle brown sugar and cinnamon over the surface. Evenly spread blueberries over the top. Start rolling very tightly from the long side. Pinch to seal and cut into 1-inch wide slices. Place, cut-side down into prepared pan, gently stacking haphazardly, almost tossing them so they are randomly added to pan. DO NOT PRESS DOWN! Cover and let rise until almost doubled in bulk once again, about an hour in a warm spot.
  3. Preheat oven to 350-degrees F. Remove towel, spray the top with nonstick cooking spray and bake 25-30 minutes, or until well browned on top. Remove from oven to cool for 10 minutes before inverting onto large plate or platter. Make glaze by whisking together powdered sugar and milk. Drizzle each serving with glaze and serve while warm.
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