Christmas morning traditions are special around here!
Let’s just say Christmas morning fills our tummies just as much as our stockings.. if not more!!
And what better way than with Blueberry Sweet Rolls with a Sausage, Egg and Hash-round Bake! This is our third year and I’m pretty sure these rolls just get better as the years keep flying by!
Let’s not waste any time…
Sweet Rolls: Ingredients
- Dough:
- 4 1/2 cups all purpose flour
- 1/3 cup sugar
- 2 packets rapid rise yeast
- 1 1/2 cups water
- 1 tsp salt
- 6 Tbsp butter
- 1 egg
- Filling:
- 1 cup blueberry rue: I take 1 cup fresh blueberries, pour into a small pan with 2 tbsp butter, 3 tbsp cornstarch and 1/2 cup sugar- over medium heat till boiling then turn to simmer. Stirring entire cooking time until it thickens and blueberries burst.
- 1 cup fresh blueberries
- 2 tbsp butter melted
- Frosting:
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 1 8 oz package cream cheese softened
- 3 tbsp softened butter
- 2 tbsp white chocolate mocha creamer (can substitute milk)
- Topping:
- sliced almonds (amount varied on preference)
Instructions:
- Using stand mixer, add 2 cups all purpose flour, sugar, yeast, and salt. Mix well with dough hook.
- While above is mixing, place butter and water together in microwave safe glass bowl. Heating in 15 second increments until warm but not hot.
- Add mixture and egg to dry ingredients in stand mixer.
- Mix for two minutes scraping the sides in between.
- Add 1 cup of flour in increments and mix after each. Stop adding flour when dough can be formed into a ball.
- Flour counter and knead dough for 5 mins. When soft and elastic, let rest, covered with a tea towel for 15 mins.
- Mix both blueberry rue and fresh blueberries together, being cautious not to burst fresh blueberries.
- Assemble:
- Lightly flour counter. Use a rolling pin to roll dough into large rectangle. (10×15 inches)
- Brush melted butter onto dough keeping 1 inch from edge.
- Spread blueberry mixture over dough in same areas of butter. Evenly distributed.
- Being with long end of rectangle, roll dough up tight. Cut 1 1/2 inch thick.
- Grease 13×9 pan. Place rolls into pan. Cover and let rise in warm place for approx 1 hour.
- Preheat oven 350 degrees.
- Top rolls with 1/4 of almonds. Bake for 25-30 mins.
- While cooling, make frosting.
- Frosting:
- In a bowl, combine cream cheese, vanilla and butter and blend well. Add in powdered sugar and slowly whisk in creamer (or milk) until creamy!
Pour frosting over rolls and then top with remaining almonds! And try not to eat all of them in one sitting 😉
Breakfast Casserole:
- 1 large Bag of shredded Hash rounds defrosted & pat dry
- Whisk 12 eggs with a splash of almond milk and a few dashes of red pepper flakes, paprika, coarse pepper, garlic powder and oregano.
- Sauté 2 lb pork breakfast sausage with chopped onions and green pepper on medium high heat until fully cooked.
- Layer shredded potatoes on the bottom of 13×9 pan.
- Spread sausage mixture on top.
- Pour egg mixture over top.
- Sprinkle shredded sharp cheddar cheese covering entire top.
Cover with tin foil & Cook at 375 degrees for 40 mins. Remove foil and bake an additional 15 mins.
Merry Christmas,
