Blueberry Cinnamon Rolls

These cinnamon rolls are to-die-for!  They do take a little time because of the rising so they aren't exactly suitable for a first thing in the morning breakfast.  I started them first thing Sunday morning and we had them for a mid morning snack.  The boys have brought them for daycare breakfast too - their friends look on and drool (Lucky Charms doesn't have anything on me!). 

The original recipe came from Beantown Baker and is another I modified with whole wheat flour and reduced the sugar or substituted refined sugar for honey.  As much as I try to reduce sugar I couldn't bring myself to omit the glaze!  If your willpower is better than mine and you want an even lower sugar version, drizzle with honey in lieu of the sugar glaze.

Blueberry Cinnamon Rolls

Dough

• 2 cups milk
• 1 stick butter
• 1/3 cup honey
• 2 1/4 tsp active dry yeast
• 4 cups white whole wheat flour
• 1/2 cup white whole wheat flour
• 1/2 heaping teaspoon baking powder
• 1/2 scant teaspoon baking soda
• 1 teaspoon salt

Blueberry Filling

• 1 pint blueberries
• 3 tablespoons honey
• 2 teaspoons cornstarch
• 2-3 teaspoons lemon juice
• 3/4 cup water

Additional Sprinkling Mixture

• 2 tablespoons sugar
• 4 tablespoons cinnamon
• 2 tablespoons flour
• 1 pint blueberries

Sugar Glaze

• 1 1/2 cups confectioner  sugar
• 3-4 tablespoons milk

1. Add whole milk, butter, and sugar in a sauce pan and warm on medium heat to melt the butter.  Remove from heat and let cool until it is approximately 110 degrees (lukewarm).  Pour the milk mixture into the bowl of your stand mixer.
2. Sprinkle in yeast and let sit until foamy, about 10 minutes.
3. Add 4 cups of flour and stir with the paddle attachment of your mixer.
4. Cover mixer bowl with a towel and let sit for one hour.
5. In a small saucepan, combine blueberries, honey, cornstarch, lemon juice and water.
6. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.
7. Once the dough has rested for 1 hour, add 1/2 cup flour, baking powder, baking soda, and salt. Mix with paddle attachment until combined.
8. Grease a 9x13 pan.
9. Divide the dough in half. Sprinkle surface generously with flour.
10. Roll the dough into a rectangle about 1/2 an inch thick.
11. Spread half of the blueberry filling onto the dough and sprinkle half of the additional sprinkling mixture on top including the blueberries.
12. Roll the dough toward you like a jelly roll.  Using a serrated knife, cut the cinnamon rolls 2 inches thick and lay in greased 9 x 13 pan. Repeat rolling, filling and slicing with other half of dough.
13. Cover the rolls and let sit for 30 minutes.  Preheat the oven to 375 while the dough is resting.
14. Bake for 25 minutes until golden brown.
15. While baking, combine the confectioner sugar and milk to form a thick glaze.
16. Generously drizzle frosting over warm rolls after they come out of the oven.