Blueberry Pinwheels Recipe

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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.

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Blueberry Pinwheels Recipe

Prep: 30 min. + rising Bake: 20 min. + cooling

Yield: 24 Servings

30 20 50

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 egg
3-1/2 to 4 cups all-purpose flour
FILLING:
3 tablespoons butter, melted
1/2 cup sugar
1-1/2 to 2 teaspoons ground cinnamon
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons water

Directions

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.
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. baking pans. Cover and let rise until doubled, about 1-1/4 hours.
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. Yield: 2 dozen.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving (1 each) equals 167 calories, 5 g fat (3 g saturated fat), 22 mg cholesterol, 151 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Blueberry Pinwheels in Best of Country Breads , p91