- 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