Blueberry Cinnamon Rolls

1/4 c Milk

1/4 c Sugar

1/2 ts Salt

3 tb Butter or margarine

1 pk Dry yeast

1/4 c Warm water (105-115 degrees)

2 1/4 c All-purpose flour; divided

1 Egg

2 tb Butter or margarine;

-softened 1/4 c Brown sugar; firmly packed

1/2 ts Ground cinnamon

1/2 c Blueberries; fresh or frozen

1 tb Butter or margarine; melted

1 c Powdered sugar; sifted

2 tb Milk

Recipe by: Southern Living

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.
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