• On Nov, 05, 2024
•  ladyrecipes
•  Recipes

Blueberry Cinnamon Swirl Pull-Apart Bread

Ingredients

Filling

1 (12 ounce) package deal blueberry muffin mix
half cup white sugar
1/4 cup floor cinnamon

Glaze

2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Ingredients, For the Filling:

• 1 (12-ounce) container blueberry pie filling

• 1/3 cup brown sugar

• half of teaspoon ground cinnamon

1 cup powdered sugar

1 tablespoon milk

1/4 teaspoon vanilla extract

1 sprint of floor cinnamon

Instructions

To Make the Dough:

• Add the warm milk, melted butter, sugar, and salt to the bowl of a stand mixer fitted with the dough hook attachment.
• Allow the mixture to sit down for five minutes, or till the yeast is foamy.
• Add the flour and mix on low speed till the dough comes collectively.
• Increase the pace to medium and knead for 5-7 minutes, or until the dough is clean and elastic.
• Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a heat place for 1 hour, or till doubled in measurement.

1. In a large bowl, mix cream cheese, sugar, sour cream, blueberries, cinnamon, and vanilla. Mix till combined.

2. Spread the filling evenly over the dough.

To Assemble the Bread:

1. Grease a 9×13 inch baking dish.

2. Roll out the cinnamon rolls and place them within the ready baking dish, with the perimeters barely overlapping.

3. In a small bowl, combine the blueberries and lemon juice. Spread the blueberry combination evenly over the cinnamon rolls.

4. Cover the baking dish with plastic wrap and let rise in a heat place for 1 hour, or until doubled in size.

5. Preheat the oven to 350 levels F (175 levels C).

6. Bake the bread for 25-30 minutes, or till golden brown. Let cool for 10 minutes before serving.

Preheat oven to 350 levels F (175 levels C).

Grease a 9×13 inch baking pan.

In a big bowl, combine the flour, sugar, baking powder, and salt.

Cut within the butter till the combination resembles coarse crumbs.

Stir in the milk and overwhelmed egg until simply mixed.

Turn the dough out onto a floured surface and knead for a few minutes until smooth.

Divide the dough in half and roll every half right into a 12×8 inch rectangle.

Spread the blueberry filling evenly over one of the rectangles.

Sprinkle the Cinnamon pull apart bread recipe sugar evenly over the blueberry filling.

Roll up the dough from the lengthy aspect and pinch the seams to seal.

Cut the roll into 12 slices and place them in the ready baking pan.

Bake for 30-35 minutes, or till golden brown.

Serve warm with butter or cream cheese.

To Make the Glaze:

In a medium bowl, whisk together the confectioners’ sugar, milk, and vanilla extract until clean.

If the glaze is too thick, add a little extra milk and whisk to mix.

If the glaze is too skinny, add a little more confectioners’ sugar and whisk to mix.

Dip the tops of the blueberry cinnamon swirl pull-apart bread items into the glaze and place them on a wire rack to chill.

1. Preheat oven to 375 degrees F (190 levels C). Grease and flour a 13×9-inch baking pan.

2. In a big bowl, whisk together the bread flour, sugar, baking powder, and salt. In a separate bowl, whisk collectively the milk, eggs, and melted butter. Add the wet components to the dry components and stir until simply mixed.

3. On a flippantly floured surface, roll out the dough to a 12×18-inch rectangle. Spread the softened butter evenly over the dough. In a small bowl, mix the cinnamon and sugar. Sprinkle the cinnamon sugar mixture over the buttered dough.

4. Sprinkle the blueberries evenly over the cinnamon sugar mixture. Starting at one lengthy finish, roll up the dough tightly. Pinch the seam to seal. Cut the roll into 12 pieces and place them in the prepared baking pan.

5. Bake for 25-30 minutes, or till golden brown. Serve heat.