Blueberry cinnamon rolls
Recipe by: Southern Living
Yield: 12 servings
1/4 c Milk
1/4 c Sugar
1/2 ts Salt
3 tb Butter or margarine
1 pk Dry yeast
1/4 c Warm water (105-115 degrees)
2 1/4 c All-purpose flour; divided
1 Egg
2 tb Butter or margarine softened
1/4 c Brown sugar; firmly packed
1/2 ts Ground cinnamon
1/2 c Blueberries; fresh or frozen
1 tb Butter or margarine; melted
1 c Powdered sugar; sifted
2 tb Milk
Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat
until butter melts. Cool to 105 degrees to 115 degrees. Dissolve yeast in warm
water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, 1-1/2
cups flour, and egg; beat at medium speed of 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.