Blueberry Pinwheels

By ksgroves

Ingredients

• Filling:
• 2 cans (5 ounces each) evaporated milk
• 6 tbs butter, softened
• 1 package active dry yeast
• 1/4 cup sugar
• 1 tsp salt
• 1 egg
• 3 1/2 to 4 cups flour
• 3 tbs. butter, melted
• 1/2 cup sugar
• 1 1/2 to 2 tsp cinnamon
• 1 tsp grated lemon peel
• 2 cups fresh or frozen blueberries
• Glaze:
• 1 cup powdered sugar
• 1/2 tsp vanilla
• 1 to 2 tbs water

Preparation

Step 1

In a saucepan, heat milk and butter to 110 to 115 degrees. In a large mixing bowl, dissolve yeast in warm milk mixture. Add the sugar, salt, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1 1/4 hours.

Punch dough down. Turn onto a floured surface; divide in half; sp. Roll each portion into a 14-inch x 8-inch rectangle; brush with melted butter. Combine the sugar, cinnamon and lemon peel; sprinkle over each rectangle to within 1/2 inch of edges. Top with blueberries; press into dough.

Roll up jelly-roll style, starting with a long side. pinch seem to seal. Cut each roll into 12 slices. Place cut side down in two greased 13 x 9 x 2 inch baking pans. Cover and let rise until doubled, about 1 1/4 hours.

Bake at 375 degrees for 20-25 minutes or until golden brown. Cool for 5 minutes. Combine glaze ingredients; drizzle over warm rolls. Cool in pans on wire racks.

Yield: 2 dozen.
(If using frozen blueberries, do not thaw)