Blueberry Cinnamon Rolls

Serving Size : 12

1/4 cup Milk
1/4 cup Sugar
1/2 tsp Salt
3 Tbsp Butter or margarine
1 Pk Dry yeast
1/4 cup Warm water (105-115 degrees)
2 1/4 cup All-purpose flour, divided
1 Egg
2 Tbsp Butter or margarine, softened
1/4 cup Brown sugar, firmly packed
1/2 tsp Ground cinnamon
1/2 cup Blueberries, fresh or frozen
1 Tbsp Butter or margarine, melted
1 cup Powdered sugar, sifted
2 Tbsp Milk

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. Yield: 1 dozen.

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