Sunday, June 25, 2006

Blueberry Cinnamon Rolls

If you like cinnamon rolls AND blueberries, this is the ticket to both in one.


1 1/2 cup water
1/4 tsp double strength vanilla
1 egg
3 1/3 cups flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons SAF Red - Instant Yeast


2 TBS melted butter
1 Cup dried blueberries
1/2 cup sugar
2 TBS cinnamon

Place the first seven ingredients in your bread machine or in a stand mixer with the dough hooks. Select dough cycle, or knead with the dough hooks until you have a smooth dough.

Remove dough onto a lightly floured surface, knead for 2-3 minutes, then roll into an 18x9 rectangle. Brush dough with 2 tablespoons melted butter. In a separate container, mix together 1/2 cup sugar and 2 teaspoons cinnamon, add the blueberries (wet them first) and sprinkle over entire dough surface. Roll up tightly in a jelly roll style. Wet the end seam with water, then press so as to seal the roll.

Slice into 9 equal rolls of 2 inches each, then place in a greased 9x9 inch pan. Cover and let rise 30 to 40 minutes until doubled in size. Bake in a preheated 375F. oven for 25 to 30 minutes or until golden brown.


1 cup powdered sugar
2 Drops of lemon extract
1/4 Cup Heavy Cream
2 TBS softened butter

Stir and mix all together until very smooth. Spread the glaze while the rolls are still warm.