I baked the blueberry sweet rolls this morning. I should have used two Pyrex dishes of different sizes, since the rolls have fused together, and I had a bit of spilling onto the oven floor. However, the rolls are delicious and much better than the ones I tried making with blueberry pie filling. I have not baked this recipe for some years, and for some reason I did not have notes written on it.

I made 20 rolls; the recipe says 20-24. The lower number works better, since the blueberries are rolled up in the dough with the cinnamon sugar, and unless the blueberries are small, they would be harder to slice without the blueberries falling out. When I type up the recipe with my other changes, I will add that a 13x9 for twelve rolls and a smaller glass dish for eight rolls is needed. It is a wonderful recipe for fresh blueberries. I do not think that frozen ones would work, even if not parking the sweet rolls overnight in the refrigerator. I find that it does help to have let the blueberries dry at room temperature after washing and to use firm blueberries.

What are the blueberry sweet rolls like? We had a great aunt who used to bring us sweet rolls years ago. Here they have Danish which are similar but different.

Oh and we have 90s and rain this week. Lovely!

I made scones for my college boy who has not had them in a lonnnnng time. I'll make more bread this week. Violet had a birthday party featuring s'mores. I made a coconut cake into a sheet cake. I thought it would bake faster than in 9 inch rounds but it still took about 35 minutes. It was Stella Park's from Serious Eats and had coconut flour, coconut oil, and coconut milk but no actual, real coconut. Now what is a coconut cake without coconut? So I dumped in four ounces. It could have used eight. And the flavor doesn't really come out until the next day but it was a really good cake. I used my smallest round biscuit cutter and made little rounds to have in the s'mores bar.

I tried browning some sugar but I need a bigger pan or to do a smaller batch. Some of it was toasted and had a great caramel smell and taste. Definitely worth doing again.

Aaron--the blueberry sweet rolls are made like regular cinnamon rolls. I sprinkled the cinnamon sugar directly on the dough, then evenly put the blueberries on top of it and slightly press them into the dough. It can be a bit challenging to roll the dough to be sliced. I think that is why the recipe specifies dividing the dough and rolling each piece into 14x8 inches, spreading with the cinnamon sugar and blueberries, then rolling up the long side. The blueberries hold their shape, which is very nice

Thanks Mike. Thanks BA.

Mike, I used a lasagna pan to make the sugar. We have several and they are all non-reactive. I just needed a bigger one or to use less sugar. I'm thinking I may make a large quantity of it to use in other things.

The jam sounds wonderful, Chocomouse.

On Wednesday, I baked a Blueberry Coffee Cake from another recipe that I adapted from Recipes from the Old Mill. I baked it in a round ceramic dish that I bought a few years ago from King Arthur, so I dropped the baking temperature to 350F from 375F, and I baked it for 35 minutes in the countertop convection oven, so as not to heat up the house. We had some for dessert, and it came out better than any time I have made it in the past. That may be because I used my oil cake method of mixing the sugar with the oil, buttermilk, an egg before adding in the dry ingredients.

On Thursday, I baked a double recipe of the Oatmeal Raisin Cookies from Jenny Can Cook. The cookies are trip food for my older stepson who begins driving back to California tomorrow.

I made a batch of burger buns today.