Blueberry Cinnamon Rolls
¼ cup milk
¼ cup sugar
½ teaspoon salt
3 tablespoons butter
¼ ounce dry yeast
¼ cup warm water (105-115 degrees)
2 ¼ cups all-purpose flour, divided
2 tablespoons butter (softened)
¼ cup brown sugar, firmly packed
¼ cup Marilyn’s cinnamon walnut pecan butter
½ cup blueberries (fresh or frozen)
1 tablespoon butter or margarine, melted
1 cup powdered sugar, sifted
2 tablespoons milk
Combine ¼ 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 ½ cups flour, and egg; beat at medium speed of an electric mixer until smooth. Stir in remaining ¾ 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 and Marilyn’s cinnamon walnut pecan nut butter. Sprinkle brown sugar, then blueberries over rectangle.
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.
Adapted from: Southern Living’s Cinnamon Blueberry Rolls