Wednesday, May 25, 2011

Blackberry Cinamon Rolls with Pineapple Buttercream Frosting

A few months ago I got a copy of the new Shelf Reliance Cookbook. The photo on the cover is a beautiful cinnamon roll with berries in it.  I have made the recipe a couple of times now and I like it. But since I can’t leave a recipe alone I have made a few changes and I love it now.  
What did I change?  I used my whole wheat bread dough instead of the dough in the book.  I love this bread recipe and I use it for everything.  I also changed the frosting.  I love cream cheese frosting but my family does not.  So I switched to my stand by butter cream frosting recipe, that my dear fried Ann gave me years ago (Thanks Ann!).  I had just used the end of a can of Freeze Dried Pineapple and there was all of this wonderful powder at the bottom of the can.  I had a roommate in college who  always to put pineapple concentrate on her cinnamon rolls, so I added it to the frosting and it turned out great. 

Blackberry Cinnamon Rolls with Pineapple Butter Cream Frosting

Printable Recipe

2 3/4 c Warm Water
2 T Olive/canola oil
1/4 cup honey
1 T Dough Enhancer
1/4 cup Gluten
1 1/2 Tablespoon yeast
1 T Salt
7 1/2 cup whole wheat flour

½ cup butter, softened
1 tablespoon cinnamon
½ cup brown sugar
 2 cup FD Blackberries rehydrated and patted dry

Place warm water, oil, honey, yeast, enhancer, gluten, and 3 1/2 c flour in Kitchen aid and mix well, Let sit 10 min until bubbly.  Add salt and enough flour to clean sides of bowl. (about 4 cups) Knead dough on speed 2 for about 8 min.  Divide the dough into two equal portions.  Form each into a large rectangle.  Dividing butter, cinnamon, brown sugar, and blackberries between the two rectangles.  Spread with butter, sprinkle with brown sugar and cinnamon.  Sprinkle blackberries sparingly over the dough.  Roll up. Slice into fat cinnamon rolls.  Place on a rimmed baking sheet that has been lined with parchment.  Rolls should be close together almost touching. All the rolls should fit onto one baking sheet.  Bake 350 for 30-34 minutes.
Remove and cool on a rack.  Frost with Pineapple butter cream frosting.

Pineapple Butter Cream Frosting
½ cup butter or margarine, softened
¼ cup shortening
3 cups powdered sugar
2 Tbsp. corn syrup
2 tsp. milk
½ cup freeze dried pineapple powder * see note

Mix butter and shortening together with hand mixer until creamy. Gradually add powdered sugar and pineapple powder. Beat until smooth. Add corn syrup and milk. Beat until smooth.

*Frosting Note:  When you use a can of freeze dried fruit there is often some powder at the end.  This is amazing stuff.  It is instant intense flavor that you can add to anything.  I love to add it to frosting.  I find that adding about ½ cup of the powder is perfect in this recipe.  If you don’t have any powder from the bottom of the can you can crush some freeze dried pineapple in the food processor or blender.  I also find that the pineapple flavor develops a little as you let this frosting sit. So if you have the time make the frosting first and then make the rolls.

No comments:

Post a Comment