Berry Sweet!

It was a cold, chilly day here in the WV mountains, we all needed some warm, comfort food!

I have to say, to think I would like these rather than traditional cinnamon rolls was a true toss up for me. But, when I tried this I knew it would become a staple in our little home. My kids loved this recipe and it is basically an upgrade from berry toaster strudels. Joanna's recipe is a lemon glaze but I knew that my children would enjoy cream cheese better.

Pictures do not do the justice of how incredible this tastes!

Joanna Gaines Sweet Rolls

1. In a stand mixer fitted with a dough hook, combine the warm milk, yeast granulated sugar, butter and egg. Gradually mix in the flour and salt on low speed until incorporated. Increase the speed to medium and beat until the dough is smooth, elastic and slightly sticky.

2. Transfer the dough to a lightly sprayed medium stainless steel bowl. Cover with plastic wrap and let rise in a warm area until doubled in size.

3. In a small saucepan, combine the blueberries, granulated sugar and cornstarch (again I used all purpose flour instead) Cook over medium-high heat, stirring often, as the berries break down and release their liquid. Bring to boil, stirring constantly, until the liquid thickens and is syrupy. Transfer to a bowl and chill, uncovered , until completely cool.

4. Lightly spray a 9x13 inch baking pan with a baking spray. ( I used a springform pan)

5. Punch down the dough to release the air and transfer to a lightly floured surface. Roll the dough into a 12x18 inch rectangle, dusting with up to 1/4 cup as needed to prevent sticking.

6. Using a spatula, spread the filling over the dough, leaving 1/2 inch border. Starting on a short side , roll up the dough tightly away from you to make a 12 inch long roll. Using a sharp knife or uncoated dental floss, cut the dough into 12 1-inch thick pieces. Place them cut side up in the prepared pan, cover with plastic wrap and let rise until doubled in size.

7. Preheat the oven to 350 degrees F.

8. Bake the rolls until lightly browned.

• 1 cup warm milk

• One 1/4 oz packet active dry yeast

• 2 tbsp granulated sugar

• 3 tbsp unsalted butter, room temperature

• 1 large egg

• 3 cups all purpose flour, plus more for rolling

• 1 tsp Kosher salt

• Baking spray

Filling

• 1 cup frozen blueberries ( I only had mixed berries on hand)

• 1/3 cup granulated sugar

• 1 tbsp cornstarch ( I used all purpose flour and doubled the amount)

• Cream cheese icing (not apart of the recipe in Jo's cookbook)

• 1-8 oz cream cheese, room temperature

• 1 stick of unsalted butter

• 2-4 cups confectioner sugar ( depending on the amount of sweetness you prefer)

1. Mix in a stand mixer with paddle attachment until light, fluffy and to taste as preferred.

I hope that you enjoy this recipe from Joanna Gaines, along with the cream cheese icing. I will be talking to you all soon!