Red, White and Blue (berry)

I found this recipe on the freezer meal planning site, Once a Month Mom. It looked too irresistible to pass up! I went and got an industrial sized package of blueberries and went to work! (Oh, in case you are wondering a pint of blueberries is just shy of 2 cups) These turned out really good…even without frosting.

I took some amazing photos only to find out that I forgot to put in my SD card! GRR. At least there were a few of the final product. Don’t get discouraged. The pre-baked rolls will be a little “wet” but will bake up just fine!

In my hurry to make them, I also made another “mistake”. Under the heading for “additional blueberries for sprinkling”, I just assumed that I was to put additional blueberries for sprinkling. SO, I did not add cinnamon, sugar or flour to the blueberries. I like the not-so-sweet rolls, but for you die-hard cinnamon lovers, please add it!!


For the Dough:

  • 2 cups whole milk
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 1/4 tsp active dry yeast
  • 4 cup flour ( I used 3 cups white and 1 cup whole (white) wheat flour)
  • 1/2 cup flour
  • 1/2 heaping tsp baking powder
  • 1/2 scant tsp baking soda
  • 1/2 tbsp salt

For the Blueberry Filling:

  • 1 pint blueberries
  • 3 tablespoons granulated sugar
  • 2 teaspoons cornstarch (I used 3 t.)
  • 2-3 teaspoons lemon juice
  • 3/4 cup water

Additional Blueberries for Sprinkling (remember I just used blueberries)

  • 1 pint blueberries
  • 2 Tbsp sugar
  • 4 Tbsp cinnamon
  • 2 Tbsp flour

1 batch Cream Cheese Frosting:

  • 2 T. butter
  • 2 T. cream cheese
  • 1/2. c. powdered sugar
  • Milk enough to make a thinner frosting


For the Blueberry Filling:

  1. In a small saucepan, combine 1 pint of the blueberries, sugar and cornstarch.
  2. Stir in lemon juice and water.
  3. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight.
  4. Remove from heat and allow to cool.

For the Dough:

  1. Mix whole milk, vegetable oil and sugar in a pan.
  2. Scald to 150 degrees.
  3. Let cool until lukewarm (~45 minutes).
  4. Sprinkle in yeast and let sit.
  5. Then add 4 C flour, stir mixture together.
  6. Cover and let sit for one hour.
  7. Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.
  8. Divide the dough in half.
  9. Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape.
  10. Spread half of the blueberry filling onto the dough. Sprinkle half of the additional blueberries for sprinkling on top.
  11. Roll the dough toward you carefully. It will be really gooey.
  12. Pinch the seam to seal it.
  13. Lightly grease 2, 12 inch cast iron skillet.
  14. Cut rolls 3/4 to 1 inch thick and lay in greased skillets.
  15. Repeat with other half of dough and blueberry filling.
  16. Cover the rolls and let sit for 30 minutes.
  17. Bake at 375 for 15 to 18 minutes. (Please don’t overbake. The edges will be just golden brown like in the picture below. To test, touch the middle roll if it bounces back, they are done.)

For Frosting:

  1. Cream butter and cream cheese until well mixed.
  2. Add powdered sugar and beat until combined.
  3. Add milk 1 T. at a time to make a glaze/frosting ( I like mine about like a medium pancake batter).
  4. Generously drizzle frosting over warm rolls after they come out of the oven. (sorry for the lack of frosted pics. I like mine “naked”, sans frosting)

Dough recipe from The Pioneer Woman

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