Blueberry Cinnamon Rolls

Yields:	12 rolls
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Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts.

Cool to less than 115 degrees F.

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 F), 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 F for 35 minutes.

Combine powdered sugar and 2 tablespoons milk, stirring well.

Top rolls with glaze.

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This is wicked good! It's like eating a big reese's peanut butter cup.