So it’s my 27th birthday today. 26 was in so many ways my best year EVER, but professionally it was seriously disappointing. Before we get to sticky buns, and you’ll want to stick around for those, here are my 27 wishes for my 27th birthday.
And before you get all if you share wishes they don’t come true, it hasn’t really worked keeping them to myself, so there.
27. Not to get sick. Seriously no colds. Cancer, MS, whatever they’ve been talking about on Grey’s Anatomy that I now can’t stop thinking about, you stay away too, and everything in between.
26. Ditto for Mom and Dad.
25. Early spring … or summer, I’m not picky.
24. Even some sunshine would do. There aren’t enough vitamin D supplements in the world to combat these clouds, people.
23. The Good Place to be renewed. NBC, don’t mess this one up.
22. Lady Gaga to make a tour stop in Detroit this year. If you haven’t heard Million Reasons, go. Now. Listen.
21. Can’t miss OneRepublic either. Again if you haven’t listened to Choke, I’ll wait.
20. A really cool new orange nail polish. Why is this such a hard color to perfect?
19. My skin to not be so terribly dry. It’s kind of a problem when your hands are literally squeaky clean.
18. To pass a skill level of 1100 on Wii Sports Resort swordplay duels. Yes, I still play that.
17. For no more appliances to die. Dishwasher, I’m watching you.
16. It would be nice if the electronics stayed around too. Heeeeeyyy cell phones.
15. A friend. A really good, legit friend who actually texts me back.
14. People emailing back promptly so I can stop wondering if something is wrong with my email. There never is something wrong.
13. Lots of fun nights out with Mom checking out new spots in Ferndale. Girls’ night!
12. Okay, fun nights with Dad too. Father-daughter bonding!
11. An agent.
10. A good one. One who likes my writing and me and gets me and can help me get my work out there. I’m really tired of “you’re a good writer, but …”
9. My contacts to come through. I have three good ones. Like really good ones. But when you’re making movies, it’s easy to forget about little old Laura in Michigan.
8. To finally move to California. No more #californiadreaming.
7. An 8 on The Blacklist. Guys, really, I’m trying. You could give a little too.
6. Something to celebrate so I can go to Townhouse, not count calories, and order that flight of Pappy van Winkle.
5. To be able to stand up after consuming said flight. Hey, I’m not a big drinker.
4. To be myself. Not regret. Not question. To be happy as I am and accept myself, even if others don’t.
3. To be inspired by life.
2. To inspire someone else.
1. Make awesome shit happen.
That’s a lot of lofty wishes, so I hope 2017 and my 27th year are up to it, because I am.
I’m also up for these Blueberry Sticky Buns everyday all day and you should be too. Mom was skeptical when I said I was making these, but I totally changed her mind with one bite.
You have an awesome cinnamon roll base that is tender with so much cinnamon flavor. And then there’s the ooey gooey sticky top that celebrates everything blueberry with a pop of lemon to keep things from getting too sweet. The toasted pecans add that much needed crunch.
While my 26th year might not have been perfect, these really are. They’re one of the best things I’ve ever made and I really encourage you to have some fun in the kitchen and whip up a batch of these.Print
- ½ cup warm water
- 1 packet active dry yeast
- ½ cup granulated sugar, divided
- 4 tablespoons unsalted butter, very soft
- ½ cup milk (I used almond, use what you love)
- 2 teaspoons baking powder
- 3 ½ cups all-purpose flour, plus more if necessary
- Zest of 1 lemon
- ½ teaspoon kosher salt
- 2 teaspoons vanilla bean paste
- 8 tablespoons unsalted butter
- ¾ cup packed light brown sugar
- ½ cup pure maple syrup
- 2 heaping cups blueberries
- 1 teaspoon vanilla bean paste
- Zest of 1 lemon
- 4 tablespoons of unsalted butter, very soft
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 ½ cups toasted pecans
- Make the dough. In a large bowl, combine the warm water, yeast, and 2 tablespoons granulated sugar. Allow to proof for about 5 minutes until foamy. If this mixture does not get foamy, the yeast is dead. Start over with fresh yeast.
- Add the remaining sugar, butter, milk, baking powder, flour, lemon zest, salt, and vanilla. Stir until the dough starts to come together and then knead with your hands for about 5 minutes until a soft, not too sticky ball forms. You may need to add up to ½ cup more flour.
- Form dough into a ball, oil it and the bowl lightly, and cover tightly with plastic wrap. Allow to rise in a warm spot for 1 -2 hours until at least doubled in size.
- Make the blueberry goo. In a medium pot, combine the butter, brown sugar, and maple syrup. Cook over medium heat, bringing to a boil and simmering for 2 minutes. Add the blueberries and simmer for 3 more minutes, mashing some of them with the back of your spoon. Remove from the heat and stir in the lemon zest and vanilla. Allow to cool to room temperature.
- Assemble the rolls. In a small bowl, stir together the sugar and cinnamon.
- Butter a 9 by 13 inch pan liberally. Pour a generous half of the goo into the pan, top with the toasted pecans and a generous sprinkle of the cinnamon sugar.
- Once the dough has proofed and the goo cooled, roll the dough out into a large rectangle about ¼ inch thick. Spread with the 4 tablespoons of butter and sprinkle with the remaining cinnamon sugar. Top with the remaining blueberry goo.
- Carefully and tightly roll the dough up, trying to keep as much of the goo inside as possible. Cut into 12 roughly equal pieces and place into the pan. Cover tightly with plastic wrap.
- At this time you may either set in a warm place to rise while you preheat the oven to 350 degrees F or you may place the rolls in the refrigerator overnight and in the morning, remove them from the refrigerator to rise in a warm spot for about 1 ½ hours. Then preheat the oven to 350 degrees F.
- Bake for 30 minutes, then raise the oven temperature to 375 degrees F for 15-25 minutes more until the buns are golden brown on top and fully cooked.
- Allow to cool in the pan for about 5 minutes before inverting onto a serving tray. Serve warm or store buns in an airtight container at room temperature for up to 3 days. Buns may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw in the microwave about 1 minute.
Additional rising time is necessary
Recipe adapted from Half Baked Harvest
- Prep Time: 30 minutes
- Cook Time: 1 hour