Blueberry Cinnamon Rolls

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


Preparation Time: 0:45 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...