BLUEBERRY CINNAMON ROLLS
1/4 c milk
1/4 c sugar
1/2 tsp salt
3 tbs butter or margarine
1 pk dry yeast
1/4 c warm water (105-115 degrees)
2 1/4 c all-purpose flour
1 egg
2 tbs butter or margarine softened
1/4 c brown sugar (firmly packed)
1/2 tsp ground cinnamon
1/2 c blueberries (fresh or frozen)
1 tbs butter or margarine (melted)
1 c powdered sugar
2 tbs milk


Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts.  Cool to 105 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.
Yield: 12 servings





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