Vanilla Lemon and Blueberry Swirls
*This easy and delicious recipe will turn the heads of anyone walking by! From the soft interior to the syrupy sweet glaze, this goody is bound to impress at your next holiday party or brunch get-together!*
- makes 18 servings •
- 3/4cup warm water
- 4teaspoons baking powder
- 6tablespoons brown sugar
- 6tablespoons butter softened
- 3/4 cup of milk
- 5cups all-purpose flour
- 3teaspoons lemon zest
- 2teaspoons salt
- 1&1/2teaspoon of Native Vanilla Extract
- 3/4 cup salted butter
- 1 cup brown sugar
- 3/4 cup pure maple syrup
- 2 Native Vanilla bean seeds scraps + pods reserved
- 2 cups of blueberries
- 9-12 ounce cream cheese softened
- 1/3 cup brown sugar
- 3 teaspoons cinnamon
- 2 teaspoons lemon zest
- 1/2 cup hazelnuts
In a large bowl add water, 3 tablespoons brown sugar and 2 tablespoons of baking powder. Mix together until the brown sugar is dissolved and let the mixture sit for five to ten minutes (or until it has a foamy appearance at the top).
Next, add the other 3 tablespoons of sugar as well as the butter, milk, flour, lemon zest, salt, Native Vanilla Extract and 2 tablespoons of baking powder. Using the dough hook on your mixer and knead the dough until a ball with a smooth appearance forms.
Tip: Feel free to add some water if the dough looks dry (or flour if the dough seems to moist)
Continue to knead for 3-6 minutes.
After turning the mixer off grease the bowl, cover it and place it in a relatively warm space for 1-2 hours. This will allow the mixture to rise.
While the mixture sits, it is time to make the glaze. Add the butter, maple syrup, sugar, and most importantly, the vanilla bean seeds and vanilla bean pods. Bring this mixture to a boil, reduce the heat and simmer for 2-4 minutes. During the last minute or so of that simmer, break the blueberries up and add them to the mixture. Remove from the heat.
In a bowl combine the cinnamon and ¼ cup of brown sugar.
Grease your muffin pan and spread about ½ of the glaze throughout the bottom of the muffin cups. Preheat the oven to 350 degrees.
Next, roll the dough into a square and spread the cream cheese over the dough. Add half of the glaze to the cream cheese. Pour the sugar and cinnamon over the glaze. Starting with the end away from you, roll the dough into a line towards you. Slice the rolls into 18 slices and place them in the prepared muffin cups. Add the hazelnuts. Cover and let the rolls rise for about 16-20 minutes.
Bake at 350 degrees for 25-40 minutes or until lightly golden. Let cool for 5 minutes and then run a knife around the edges and pop them out.