Blueberry Cinnamon Rolls

Recipe by Chef Mommie
READY IN: 1hr 20mins
YIELD: 1 dozen




  • 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.