Friday, June 22, 2012

Overnight Blueberry Cinnamon Rolls with Creme Anglaise

I had some extra egg yolks and nothing to do with them. So sad, I know. So, I decided to make creme anglaise. Then of course I had to decide what to put the creme anglaise on, another problem, I know. What sounds better than blueberry cinnamon rolls? I don't know because these are pretty awesome. Maybe overnight blueberry cinnamon rolls? Fresh blueberries give these a burst of flavor with a hint of cinnamon and lemon. The creme anglaise adds a light vanilla flavor to these that my husband likens to melted vanilla ice cream. I feel like that's a good thing because vanilla ice cream is awesome. Especially when it has the vanilla beans in it like this does :). 

I really love cinnamon rolls you see and I'm a big fan of making them in lots of flavors (not in the same dish though, that might end up odd unless you really planned well with complimentary flavors like maybe half blueberry ones and half strawberry ones and alternate them in the dish, that would be so pretty! maybe a post for another day). I'm a rambler...and a needless are just seeing it in writing instead of me talking endlessly :). 

So, these blueberry cinnamon rolls are pretty great because they have lots of flavor and you can make them ahead (partially at least) which really saves time in the morning. You also make the creme anglaise the night before because then it will be completely set up by the time you need it to drizzle on the cinnamon rolls. I left it cold when I drizzled it but you could definitely warm it up if you wanted to, or use a powdered sugar glaze, or your favorite cream cheese glaze. So. many. options. Well, here is the recipe so you can get baking. (Don't be alarmed by the length of the recipe, it's not that bad) :)

Overnight Blueberry Cinnamon Rolls with Creme Anglaise
Makes 12

4 large egg yolks, room temperature
1 large egg, room temperature
1/4 cup granulated sugar (2 ounces)
6 tablespoons (3 ounces) unsalted butter, melted
3/4 cup (6 fl.oz) buttermilk, room temperature
4 cups (20 ounces) all-purpose flour
1 package (2 1/4 teaspoons) instant dry yeast
1 1/4 teaspoons salt

- 2 tablespoons butter, melted
- ¼ cup granulated sugar
- ½ teaspoon powdered lemon zest or fresh lemon zest
- 1 teaspoon cinnamon
- ½ cup blueberries (preferably fresh but you could use frozen)

Creme Anglaise:
- cup granulated sugar
- 4 large egg yolks
- 1 ¾ cups 1% milk
- 1 teaspoon vanilla bean paste or vanilla extract

1. In the bowl of a stand mixer, fitted with the whisk attachment, whisk the egg yolks, whole egg, sugar, melted butter, and buttermilk until well combined.
2. Add in 2 cups of flour, yeast, and salt. Whisk until the mixture is moistened and combined. Switch to dough hook attachment. Add 1 1/4 cups flour, and knead on low speed for 5 minutes. Check the dough. You will want the dough to feel soft, and moist but not sticky. If it is still sticky add more flour, one tablespoon at a time.  Knead on low speed another 5 minutes more or until the dough clears the sides of the bowl. I had to add another 1/2 cup to get it to the right consistency. This may differ depending on your house, humidity, etc, so use the guideline above. The dough should be smooth and elastic when it is done being kneaded.
3. Turn the dough out onto a lightly floured surface, and knead by hand for an additional 30 seconds, and shape into a round ball.  Lightly oil a large bowl, transfer the dough into the ball and turn to coat in the oil. Cover and let double in size, about 2 to 2 1/2 hours (mine raised in 45 minutes in a slightly warm oven).

4. In a small bowl, combine granulated sugar, powdered lemon zest or lemon zest, and cinnamon until they are well incorporated. Set aside.
5. Butter a 9 by 13 inch glass baking dish, or 2-9 inch round baking pans. Lightly flour your work surface, and turn out dough onto it. Shape the dough into a rectangle. Roll into an 12 by 18-inch rectangle, with the long side facing you. Brush the dough with the melted butter, leaving 1/2 inch border along the top edge (farthest from you). Evenly sprinkle the lemon sugar filling all over the dough, leaving 1/2-inch border along the top edge. Sprinkle the blueberries all over the dough. Gently press the blueberries and filling into the dough.
6. Beginning with the long edge closest to you, begin rolling the dough into a tight roll. You will want to start on one side and continue to the opposite end until you get the roll going. Pinch the seam firmly to seal the dough. Roll the cylinder so that it is seam side down. If the cylinder is not even thickness, very gently squeeze it to create an even thickness. Using a serrated knife, cut the cylinder in half, then the two halves in half, then each 1/4 into thirds. This should yield you 12 even sized rolls. Arrange the rolls in the baking dish, and cover tightly with plastic wrap. Store in the refrigerator overnight or up to 16 hours.
7. Make the creme anglaise so it can setup overnight. Combine cup sugar and egg yolks in a large saucepan, stirring with a whisk until blended well. Slowly add milk to the pan while stirring constantly with a whisk. Cook the mixture and stir constantly over medium heat until it coats the back of a spoon (8-10 minutes). Immediately pour mixture into a bowl and stir in vanilla bean paste or vanilla extract. Cover and chill. The mixture will thicken as it cools.   
8. On baking day, remove the rolls from the refrigerator and place into an oven that is off. Fill a shallow baking pan 2/3 full with boiling water, and set on a rack below the rolls. Close the oven door and let the rolls rise about 30 minutes, so that they look puffy. Remove the rolls and the pan of water.
9. Preheat the oven to 350 degrees F. Place the rolls on the middle rack and bake until golden brown, about 30 minutes. My rolls baked for 40 minutes.
10. Let rolls cool for 5-10 minutes then top with creme anglaise and serve.

Basic cinnamon roll dough adapted from Portuguese Girl Cooks 

This recipe may be linked up to:
· Inside BruCrew Life - Trick or Treat Tuesday's
· Crazy For Crust - Crazy Sweet Tuesday’s
· Alli 'n Sons - Sweet Tooth Friday 
· DJ's Sugar Shack - Whatcha Whipped Up?
· Mrs. Fox's Sweets - Mrs. Fox's Sweet Party 
· Sweet as Sugar Cookies - Sweets for a Saturday 
· Mandy's Recipe Box - Totally Tasty Tuesday's
· A Pinch of Joy - Busy Monday Link Party 
· House of Hepworth's - Hookin up with HoH 
· Cups by Kim - Sweet & Simple Sunday  
· Couponing & Cooking - Mealtime Monday 
· What's Cooking, Love? - Showcase Your Talent Thursday 
· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky
· Dwell on Joy - Dwell on Friday 
· Six Sister's Stuff - Strut Your Stuff Saturday
· Something Swanky: Desserts & Designs - Sweet Treats Thursday 
· A Slice of Southern - Southern Sundays 
· Me and My Sweets - My Sweet Party


  1. Thanks! They were really good :)

  2. Oh, my gosh, you've made some amazing rolls even more fabulous by serving them with creme anglaise! You're my kind of baker :) These are wonderful~


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