As my blueberry harvest begins to dwindle, I thought I'd go for one last indulgent splurge of my favorite fruit. These breakfast rolls are a subtle variation on the classic cinnamon roll... a sweet, calorie-rich breakfast treat for special occasions or those times when your once a year perfect berries deserve a starring role. The rest of the time? Blueberries in oatmeal are a better choice for your waistline!
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1 pound bread dough*
2 tablespoons softened butter
1/2 cup fresh or frozen blueberries
Melted white chocolate (optional)
Combine brown sugar and cinnamon. Place dough on a lightly floured surface; roll dough into an large rectangle. Smear butter over dough; sprinkle evenly with brown sugar mixture. Top with blueberries and press into dough.
Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 9 slices. Arrange slices, cut sides up, in an (8-inch) square baking dish coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 350°.
Uncover rolls. Bake at 350° for 25 minutes or until lightly browned. Cool 10 minutes in dish on a wire rack. Drizzle with white chocolate, if desired.
*(I used 1/2 recipe of my Sandwich Bread for these rolls. The remaining 1/2 recipe can easily be held over to make an 8-inch pan of dinner rolls.)