Blueberry Pinwheels

15 ingredients
6 steps

Ingredients

  • 2 cans (5 ounces each) evaporated milk
  • 6 tablespoons butter, softened
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 large egg
  • 3-1/2 to 4 cups all-purpose flour
  • 3 tablespoons butter, melted
  • 1/2 cup sugar
  • 1-1/2 to 2 teaspoons ground cinnamon
  • 1 teaspoon grated lemon zest
  • 2 cups fresh or frozen blueberries
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons water

Directions

  1. 1
    In a saucepan, heat milk and butter to 110°-115°. In a large 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. 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.
  3. 3
    Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 14x8-in. rectangle; brush with melted butter. Combine sugar, cinnamon and lemon zest; sprinkle over dough to within 1/2 in of edges. Top with blueberries; press into dough.
  4. 4
    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
  5. 5
    s. Cover and let rise until doubled, about 1-1/4 hours.
  6. 6
    Bake at 375° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. For glaze, combine sugar, vanilla and enough water to achieve a desired consistency. Drizzle over warm rolls. Cool in pans on wire racks.

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