These are absolutely delicious, but should definitely not be stored for long, as they will get soggy due to the blueberries. The rolls are fluffy, the blueberries complement the cinnamon flavor wonderfully. An excellent way to use up slightly dried up or frozen blueberries.
Ingredients
2 tsp dry yeast
1 small egg
3 tbsp melted butter
3 tbsp sugar
0.25 tsp salt
2/3 cup water
2 and 1/3 or 2.5 cups flour
filling:
1 cup blueberries
1 tbsp orange juice
2 tbsp sugar
1 tbsp water
1 tbsp starch
sugar filling:
3 tbsp brown sugar
1 tbsp flour
2 tsp cinnamon
1 tbsp butter
glaze:
0.5 cup icing sugar
lemon juice
vanilla extract
Preparation
Add the sugar to the warm water and bloom the yeast on top.
Mix in the egg and melted butter. Then work in the flour and allow to double in size.
Cook the blueberries with the juice and sugar until the blueberries pop. Mix in the flour dissolved in water and allow to thicken.
Mix the cinnamon with the brown sugar and the flour.
Roll out the dough to an 9-by-9-inch rectangle. Brush with melted butter. Sprinkle on the cinnamon sugar mix. Then spread on the blueberry filling.
Roll up and cut into 9 pieces. Fit into a 9-by-9-inch, buttered pan. Allow to double in a warm place.
Bake in a preheated 350F oven, until center sets.
Mix the icing sugar with 0.25 tsp vanilla and enough milk to make it liquid and spreadable. Drizzle on top of the rolls.
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