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Blueberry Pinwheels

Blueberry Pinwheels
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.
24 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling

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
© Taste of Home 2013

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Blueberry Pinwheels (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013