Blueberry Cinnamon Roll Coffee Cake

 

     If you liked playing with Play-Doh and Silly Putty as a child you are going to enjoy making this Pillsbury Bake Off winning recipe.  The fun part is mashing each cinnamon roll with the palm of your hand then rolling it around the filling.  I would suggest only putting a small amount of filling in each roll, folding the sides over one another then pinching and twisting the ends so each bundle is completely sealed.  I followed the original recipe and thinned the icing with a little lemon juice, pouring it over the coffee cake like a glaze, but would recommend using the thick icing right out of the package. 
     Once you master the art of shaping the dough, the possibilities of using different fillings are endless.  A mixture of crumbled bacon, softened butter, brown sugar and a little maple syrup immediately comes to mind.  Any canned pie filling would be good as well and very convenient for camping.  Just remember to add the filling sparingly and you can't go wrong.
      In my 10 inch dutch oven, the cake baked for 22 minutes with 10 coals in a ring around the bottom, 14 placed in a ring around the outside of the lid with 4 briquettes spaced evenly in the center.  I would advise lighting your coals halfway through the assembling process, if you let the raw dough sit for too long before baking it will start to rise and unseal. 

Blueberry Cinnamon Roll Coffee Cake
1 medium lemon
3/4 cup fresh blueberries
1/4 cup blueberry preserves
2 tsp cold butter, cut into small pieces
2 12.5 oz cans Pillsbury refrigerated cinnamon rolls (not Grands)
1 egg
1/4 cup chopped pecans or walnuts (optional)

     Lightly oil or spray 10 inch dutch oven; line with parchment paper.
     In medium bowl, grate 1 teaspoon zest from the lemon.
     Mix 2 tablespoons of the blueberries with the lemon zest, mashing berries slightly with fork.
     Stir in preserves, remaining blueberries and butter; set aside.
     Separate rolls from both cans; reserve icing.
     On parchment paper, press rolls, cinnamon side down, into 3 to 4 inch rounds.
     Spoon about 1 tablespoon blueberry mixture in center of each round.
     Fold dough over filling, pressing edges to seal.
     Place filled rolls in pan, seam side up in spoke fashion with two in the center.
     In small bowl, lightly beat egg with wire whisk; brush over rolls.
     Bake 22-25 minutes at 350 degrees or until center is deep golden brown.
     Allow to cool for 10 minutes before removing from oven and frosting with icing.
     Sprinkle with nuts if desired.

Place stuffed cinnamon rolls side by side in
parchment lined oven

Bake at 350 degrees for 22-25 minutes

Glaze or frost with icing while still warm

A fun and yummy coffee cake that kids
 of all ages will enjoy making