These would make a nice Christmas breakfast treat!  The girls on the Grocery Shrink group were so nice to help me find blueberry doughnut recipes for a special brunch last Saturday.  After all that, I decided sweet rolls would be less trouble.  This recipe is partly a Better Homes and Gardens Cinnamon Roll recipe with my own changes.  They are for a special Mary Kay training brunch tomorrow so I’ll have to let you know how they taste. If looks are any indication, they will be delicious!

The dough recipe:

1 C milk

5T butter

1 T yeast

1/3 C sugar

3 eggs

1 t salt

5 cups flour (I used 2 Cups white and 3 cups whole wheat since this was for guests)

Combine milk and butter in a class measuring cup and microwave until butter is soft or melted (about 120 degrees.)  Pour mixture into an electric mixing bowl.  Add yeast and stir until softened.  Add rest of ingredients and stir until a soft dough forms.  Add more flour if necessary and knead for 8-10 minutes.  Let dough rise until double.

Combine 3/4 C sugar and 1/4 C flour.  Cut in 5T butter until you have coarse crumbs.  Fold in 1 C wild blueberries, thawed and drained (I got mine at COSTCO)

Divide dough into 2 balls.  Roll each ball into a 12 x 8 inch rectangle.  Spread half of the blueberry mixture on each rectangle.  Roll up lengthwise.  (Roll should be 12″ long.)  Use dental floss to cut into 1″ pieces.  Place in a greased 9 x 13 pan.  Let rise until double.  Bake at 375 for 20-25 minutes or until golden brown.  Frost with milk and powder sugar glaze.

P.S. They WERE delicious!