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Blueberry Pinwheels

SUBMITTED BY: Betsy Stoner

"We grow fresh blueberries at our house, so these fruity rolls are a favorite of my family and our many guests. They also freeze and reheat well."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 3 star rating.
Read Reviews (1)
PREP TIME  30 Min
COOK TIME  20 Min
READY IN  50 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 2 (5 ounce) cans evaporated milk
  • 6 tablespoons butter or margarine, softened
  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 cups all-purpose flour
  • FILLING:
  • 3 tablespoons butter or margarine, melted
  • 1/2 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon grated lemon peel
  • 2 cups fresh blueberries or frozen blueberries*
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon water

DIRECTIONS

  1. In a saucepan, heat milk and butter to 110 degrees F-115 degrees F. In a large mixing bowl, dissolve yeast in warm milk mixture. Add the sugar, salt, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough.
  2. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 14-in. x 8-in. rectangle; brush with melted butter. Combine sugar, cinnamon and lemon peel; sprinkle over dough to within 1/2 in of edges. Top with blueberries; press into dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 1-1/4 hours. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
  3. For glaze, combine sugar, vanilla and enough water to achieve a desired consistency. Drizzle over warm rolls. Cool in pans on wire racks.

FOOTNOTE

  • If using frozen blueberries, do not thaw before adding to batter.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2008 by Brandee
I really hate giving bad reviews, they can be hurtful. But I have to say, these weren't my... MORE


 
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