Blueberry Cinnamon Rolls - cooking recipe

Ingredients
    1/4 cup milk
    1/4 cup sugar
    1/2 teaspoon salt
    3 tablespoons butter or 3 tablespoons margarine
    1/4 ounce dry yeast
    1/4 cup warm water (105-115 degrees)
    2 1/4 cups all-purpose flour, divided
    1 egg
    2 tablespoons butter (softened) or 2 tablespoons margarine (softened)
    1/4 cup brown sugar, firmly packed
    1/2 teaspoon ground cinnamon
    1/2 cup blueberries (fresh or frozen)
    1 tablespoon butter or 1 tablespoon margarine, melted
    1 cup powdered sugar, sifted
    2 tablespoons milk
Preparation
    Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts.
    Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
    Stir in milk mixture, 1-1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth.
    Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).
    Place in a well-greased bowl, turning to grease top.
    Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk).
    Punch dough down; turn dough out onto a lightly floured surface.
    Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter.
    Combine brown sugar and cinnamon; sprinkle mixture over rectangle.
    Sprinkle with blueberries.
    Roll dough jellyroll fashion, starting at long side.
    Pinch seam to seal (do not seal ends).
    Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan.
    Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak.
    Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk).
    Bake at 350 degrees for 35 minutes.
    Combine powdered sugar and 2 tablespoons milk, stirring well.
    Drizzle over warm rolls.

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