Blueberry Cinnamon Rolls

Directions

1. 1
   Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts.
2. 2
   Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
3. 3
   Stir in milk mixture, 1-1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth.
4. 4
   Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).
5. 5
   Place in a well-greased bowl, turning to grease top.
6. 6
   Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk).
7. 7
   Punch dough down; turn dough out onto a lightly floured surface.
8. 8
   Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter.
9. 9
   Combine brown sugar and cinnamon; sprinkle mixture over rectangle.
10. 10
    Sprinkle with blueberries.
11. 11
    Roll dough jellyroll fashion, starting at long side.
12. 12
    Pinch seam to seal (do not seal ends).
13. 13
    Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan.
14. 14
    Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak.
15. 15
    Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk).
16. 16
    Bake at 350 degrees for 35 minutes.
17. 17
    Combine powdered sugar and 2 tablespoons milk, stirring well.
18. 18
    Drizzle over warm rolls.