Blueberry Cinnamon Rolls
Yield: 12 servings
Recipe by: Southern Living
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.