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Blueberry Cinnamon Rolls
Rolls:
1/4 cup milk
1/4 cup sugar
1/2 teaspoon salt
1/4 cup butter, melted
1 pkg. dry yeast
1/4 cup warm water (105-115 degrees)
2 1/4 cups flour, divided
1 egg
Filling:
2 tablespoons softened butter
1/4 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/2 cup blueberries, fresh or frozen
Topping:
1 tablespoon melted butter
1 cup powdered sugar, sifted
2 tablespoons milk
Combine 1/4 cup milk, sugar, salt, and 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. 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. Yield: 1 dozen.
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