Blueberry Stickies - Sweet Rolls or Buns

Check out the blog entry for Almost The Club Orange Rolls. This is a variation that I developed from the basic sour cream sweet dough. Living in the Pacific Northwest for years, I literally had all the blueberries I could handle. I used to make this with fresh berries, and make my own blueberry syrup for the glaze.

Here in East Tennessee a single blueberry costs approximately the same as a gallon of gasoline. I still have a blueberry fetish though. Enter canned pie filling. And y'all have to admit - that stuff just tastes good. My middle son requests it as a treat and will eat it plain with a spoon. Not that I would ever do something like that. You’ll end up with a lot of glaze – you could make half this amount if you wanted to. Or you could pour it over pancakes, French toast, a biscuit, dab it behind your ears….you know.

When I was little, the lady who worked as a cook for my grandparents would make a cinnamon 'sticky' from leftover biscuit dough. This reminds me of those stickies - with a twist. So these are Blueberry Stickies!

2 1/2 Tbl yeast - approximately 1 envelope
1/3 cup warm water
1 cup sour cream
1 cup sugar, divided
2 eggs
1 pinch salt
4 cups all purpose flour
1 stick butter, melted and divided
1 can of blueberry pie filling, drained, but syrup reserved
Zest from 1 large lemon
Glaze
1 cup confectioners sugar
1 large lemon, juiced and zested
2 cups of confectioner's sugar

1. In the bowl of a stand mixer, put the yeast and warm water. Stir to combine and allow yeast to proof (sit) for a couple of minutes. Add 1/2 of the melted butter, sour cream, 1/2 cup of the sugar, eggs and salt. Add flour and mix well - you'll have a very soft dough - it'll be a little sticky.
2. Oil the inside of a large mixing bowl. Turn the dough out into this bowl, turning to oil all of it. Set it in a warm place, cover with a tea towel and allow to rise. Give it about an 1.5 to 2 hours - it will not quite double in size.
3. When dough has risen, mix together remaining butter, sugar, drained blueberries and lemon zest.
4. Preheat oven to 275F. Punch down dough. Turn onto a lightly floured surface. Knead 8-10 times until very smooth. Divide into four equal portions. Roll out each section until very thin, trying to keep as much to a rectangle as possible. Dough should be a lovely soft stretchy texture. When about 1/4 of an inch thick, spread a thin layer of the blueberry mixture evenly over the surface.
5. Starting at one shorter end, roll the dough up jelly-roll style. Cut each roll into 1 inch pieces. Place on a greased cookie sheet, or on a Silpat. Allow to rest for about 15 minutes.
6. Bake rolls for about 20 minutes. You only want the faintest hint of golden - this is not a time when golden brown means yummy. These are very light and delicate.
7. Let rolls cool for just a couple of minutes, then drizzle with the glaze. They're great cold, but warm they are heavenly.