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Blueberry Cinnamon Rolls
Blueberry Cinnamon Rolls Eileen Goltz | Dairy

makes 12 servings

1/4 cup milk

1/4 cup sugar

1/2 teaspoon salt

3 tablespoon butter or margarine

1 Pkg. dry yeast

1/4 c warm water (105-115 degrees)

2 1/4 cup flour; divided

1 egg

2 tablespoon butter or margarine, softened

1/4 cup brown sugar; firmly packed

1/2 teaspoon cinnamon

1/2 cup blueberries; fresh or frozen

1 tablespoon butter or margarine; melted

1 cup powdered sugar; sifted

2 tablespoon milk


Combine 1/4-cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts and pour into the bowl of an electric mixer.  Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes and then add to the milk mixture. Stir the following into the milk mixture, 1-1/2 cups flour, and egg. Beat at medium speed with an electric mixer until smooth.  Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).  Place in a well-greased bowl, turning to grease top.  Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk).

Punch dough down; turn dough out onto a lightly floured surface.  Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter.  Combine brown sugar and cinnamon; sprinkle mixture over rectangle.  Sprinkle with blueberries. Roll dough jellyroll fashion, starting at long side.  Pinch seam to seal (do not seal ends).  Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan.  Brush tops with 1 tablespoon-melted butter.  Using a fork, gently lift center of rolls to form a peak. Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk).  Bake at 350 degrees for 35 minutes.  Combine powdered sugar and 2 tablespoons milk, stirring well.

Drizzle over warm rolls.  Makes 12.