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BlueBerry

Cinnamon Rolls

what you need:
For the dough: For the Blueberry Filling: Additional Blueberries:
2 cups whole milk 1 pint blueberries 1 pint blueberries
1/2 cup vegetable oil 3 tablespoons granulated sugar 2 Tbsp sugar
1/2 cup sugar 2 teaspoons cornstarch 4 Tbsp cinnamon
2 1/4 tsp. active dry yeast 2-3 teaspoons fresh lemon juice 2 Tbsp four
4-5 cups four 1 tsp. lemon zest
1/2 heaping tsp. baking powder 3/4 cup water
scant 1/2 tsp. baking soda
1 1/2 tsp. salt
directions:
For the blueberry flling:
In a small dutch oven, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon
juice, lemon zest and water. Cook over a full spread of coals, stirring ofen, until mixture
begins to thicken slight. Remove from heat and allow to cool.
For the dough:
Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until luke-
warm (~45 minutes). Sprinkle in yeast and let sit. Ten add 4 C four, stir mixture together.
Cover and let sit for one hour.
Add 1/2 cup of four, baking powder, baking soda, and salt. Stir mixture together. Add
enough four to make a semi-sticky dough.
Divide the dough in half. Sprinkle surface generously with four and form into a rectangle, roll
the dough thin, maintaining a rectangular shape. Spread half of the blueberry flling onto the
dough. Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward
you. Pinch the seam to seal it. Cut rolls 3/4 to 1 inch thick and lay in greased dutch ovens.
Repeat with other half of dough and blueberry flling.
Cover the rolls and let sit for 30 minutes.
Bake at 375 for 18-20 minutes or until golden brown. Use 1 1/2 rings plus a couple of coals
on top and 1 ring on the bottom. Generously drizzle your favorite cream cheese frosting over
warm rolls afer they fnish baking. http://dutchovenmadness.blogspot.ca/2012/04/blueberry-
cinnamon-rolls.html
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