Wild Blueberry Lavender Rolls
Hello!
These come to you by happy accident.
I bought one too many jars of Wild Blueberry Spread and wanted to bake somthing with a jar. This particular spread is my favorite because you can actually see the wild blueberries while you are spreading it, so you know it's actual fruit. Also- no added sugar!
We start by pinching together our crescent triangles.
We are then going to spread some good European butter on the two slices.
Next, spread on the jam. It can be the same brand and flavor I used or a different one. But it has to be thick, a watery jelly will deflate the crescent in the oven.
Roll up the dough and jam tight, and bake until golden brown.
Next, while they are still warm (but not hot) drizzle all the glaze on, so the rolls can absorb some of the yumminess. Then let it set awhile. It will solidify and be so, so good.
Enjoy.
Wild Blueberry Lavender Rolls
• 1 can Pillsbury Grands crescent dough
• 1/3 cup fruit jam, not jelly
• 1/4 tsp. Lavender extract
• 1 tbsp European butter, room temperature
• 1/2 cup powdered sugar, sifted
• 1 tsp. Vanilla extract
• 1/2 tsp. Ground cinnamon
• 1-2 tbs milk or almond milk
Directions:
Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9×9 inch pan for the rolls.
Pop the container for the crescent rolls and pinch two together at a time, as seen in the picture above. Spread room temperature butter lightly on each rectangle.
Spread jam equally on each of the four (4) rectangles, then roll them tightly into rounds. Using a sharp knife, slice the logs in half to make eight (8) rolls. Place in the baking pan.
Bake 15-25 minutes, depending on your oven. You want them to be a medium golden brown.
Let cool about half an hour (30 minutes).
To make the icing, stir together the sifted powdered sugar, extract, cinnamon, and milk. Add milk if you prefer a more thin consistency.
While the rolls are still warm after a 30 minute cool- down time, drizzle the icing over the rolls. Let set, another 30 minutes. Enjoy. :)