Blueberry Cinnamon Rolls

By Addie

Cinnamon rolls bring back sweet memories! This dough turned out lovely and soft. My only moment of indecision was when the instructions said to mix the eggs into the dough mixture. The recipe only called for one egg, so I concluded that ‘eggs’ was just a typo and only put one in. It all worked out in the end.

Ingredients

• Dough:
• 4 cups flour
• 1 pkg dry instant yeast
• 1/4 cup sugar
• 1 teaspoon salt
• 2/3 cup milk
• 1/2 cup water
• 1/4 cup cup butter
• 1 egg
• ........................................
• Filling:
• 2 tablespoons soft butter
• 1/4 cup sugar
• 2 teaspoons cinnamon
• 1 cup or more fresh or frozen blueberries
• .......................................
• Icing:
• 1/2 cup icing sugar
• 1 tablespoon or more lemon juice

Preparation

Step 1

Combine flour and yeast. Heat milk, water, butter, sugar and salt until it reaches 110 to 120 degrees so the liquid is warm, but not hot. Stir liquid into flour, then beat in egg. Knead for about 10 minutes to make a soft, but not too sticky, dough. Place in greased bowl and cover with plastic. Let rest 20 to 30 minutes.

Roll out on floured counter into a 12-inch-by-9-inch rectangle and spread soft butter over it. Sprinkle with sugar and cinnamon and top with blueberries. Roll up and cut in 12 equal slices.

Divide slices into two greased eight-inch cake pans and cover with plastic wrap. Let rise until almost doubled (about 45 minutes). Bake at 350 degrees for about 25 minutes. Turn pan upside down on serving plate. When cool, drizzle with mixture of icing sugar and lemon juice.