Happy New Year!!! Have you all read this article? It’s a tongue in cheek list of food blogging trends that “need to go” in 2013 and it’s really funny. I’m guilty of a few of those for sure, but reading them let me off the hook for one of my least favorite things about the food blogging world: pressure to blog seasonally. Now don’t get me wrong- I really love using produce when it’s in season and as soon as I can get my hands on greenmarket strawberries and rhubarb I’ll about it, but I’m more talking about things like: no pumpkin until October, just Holiday recipes in December and healthy recipes only after New Years. I don’t really know how to do much with healthy dessert recipes. I love sorbets and smoothies and eating well, but since I’m primarily a dessert blog, that’s what I like to post. So here I am with my first post of the New Year with a really sinful but delicious treat. Sorry!!!! ;)
My go-to cinnamon roll recipe has gotten a bit juiced up with these beauties and I really love this new version. Using (frozen) blueberries a thick sauce is made which is then spread onto the dough underneath the cinnamon sugar mixture. The berries get pump and juicy when baked and really create a blueberry pie-like consistency which is to die for. A cream cheese glaze is drizzled on top which of course adds that perfect sweet finish.
These would be wonderful with fresh berries in the summer, but since they’re off-season I bought frozen. (See I’m good at that sometimes!) I actually liked how the frozen berries got so juicy in the sauce and I love the freedom of making them all- year round. Maybe next time I’ll try pairing them with a lemon glaze? Ingredients Instructions