Wednesday, February 9, 2011
Whole Wheat Blueberry Cinnamon Rolls
3/4 c. fresh or frozen blueberries
1/3 c. packed brown sugar
1 1/2 Tbsp. cinnamon
1/2 c. light cream cheese
1/4 c. skim milk
Preheat oven to "warm" or the lowest setting (around 150 or 200 degrees). Clean and cover your counter in a thin layer of flour. When dough is complete in the bread machine, roll out the dough with a rolling pin into a large rectangle, approximately two feet long and one foot wide. Spread filling mixture thinly and evenly over your rectangle of dough.
Slowly and gently, roll dough up into a long tube. Spray two 9 x 13" cake pans with cooking spray. Cut your tube of dough into 24 1-inch rolls.
Place your rolls into the cake pans, 12 rolls in each pan. Place your cake pans into the warm oven for about 20 to 30 minutes to allow your dough to rise a second time. Check your rolls every 10 minutes or so. They are ready when they are fluffy and touching eachother.
Once they have reached this point, turn the heat on the oven up to 350. Bake for about 15 minutes, or until golden brown. Remove from oven. Allow to cool for 5 to 10 minutes. While they are cooling, make icing by putting cream cheese into a small bowl and softening it in the microwave for 30 seconds on medium heat. Add milk and stir until combined thoroughly. Slowly mix in powdered sugar until you have a thin, yet consistent icing.