Blueberry Cinnamon Rolls
Yield
12 rollsPrep
30 minCook
40 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
milk
|
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
butter
or margarine |
|
| 1 | package |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| 2 ¼ | cups |
all-purpose flour
divided |
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
butter
or margarine, softened |
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | cup |
blueberries
fresh or frozen |
|
| 1 | tablespoon |
butter
or margarine, melted |
|
| 1 | cup |
powdered sugar
sifted |
|
| 2 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
milk
|
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
butter
or margarine |
|
| 1 | package |
yeast, active dry
|
|
| 59 | ml |
water
warm |
|
| 532 | ml |
all-purpose flour
divided |
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
butter
or margarine, softened |
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 2.5 | ml |
cinnamon
ground |
|
| 118 | ml |
blueberries
fresh or frozen |
|
| 15 | ml |
butter
or margarine, melted |
|
| 237 | ml |
powdered sugar
sifted |
|
| 3E+1 | ml |
milk
|
|
Directions
Combine ¼ cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts.
Cool to less than 115 degrees F.
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
Stir in milk mixture, 1½ cups flour, and egg; beat at medium speed of an electric mixer until smooth.
Stir in remaining ¾ 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 F), 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℉ (180℃) F for 35 minutes. Combine powdered sugar and 2 tablespoons milk, stirring well. Top rolls with glaze.
