This recipe is a combination of recipes – my grandmother’s bread dough, my mom’s pie filling, and an old recipe from the school cafeteria!
Ingredients
- 2 packages (4.5 teaspoons) yeast dissolved in 2 cups of warm water
- ¼ cup sugar
- ¼ cup vegetable oil
- 1 tablespoon salt
- 7-8 cups flour
- 1 egg
- 2 cups blueberries
- 1 cup sugar
- ¼ cup cornstarch
- 1 tablespoon butter
- 3-4 cups confectioners’ sugar
- 6 tablespoons butter, melted
- ½ cup cream cheese, melted
- 1 teaspoon vanilla
- Dash salt
Preparation
Bread Dough
Add sugar, oil, and salt to warm yeast water. Mix well. Add 2 cups flour and beat with mixer. Add 1 free-range egg and beat well.
Add flour until it can no longer be beaten (about 5-6 cups). Knead until smooth. Let rise 1 hour. This bread dough can be stored in the refrigerator up to 7 days.
Blueberry Filling
Add blueberries and sugar to saucepan and heat on medium until bubbling. Mix ¼ cup cornstarch with ¼ up water. Add to saucepan, stirring carefully until thick and bubbling. Add butter and stir until melted.
Assembling Cinnamon Rolls:
After dough has risen, punch down and turn out half of the dough onto a flour-covered surface. Let rest 5 minutes. Roll dough into an 18 X 12 inch rectangle. Spread ¼ cup melted butter on surface of dough, and sprinkle with cinnamon sugar mixture (1 cup sugar, ¼ cup cinnamon). Spread approximately ½ cup filling over the surface of the dough, then roll from the long end.
Cut individual cinnamon rolls in 1 – 1½ inch slices. Arrange 12 rolls in 9 x 13 pan. Let rise 1 hour. Repeat with other half of dough. Bake at 375 degrees Fahrenheit until lightly browned (about 20 minutes).
Cream Cheese Icing
Mix all ingredients until smooth. Spread on warm cinnamon rolls.
