cinnamon rolls with a twist

I love pintrest I found this yummy recipe on pintrest and here is a link to the blog that it came from.

Ingredients

• Your favorite sweet roll dough

For the Filling

• 24 oz fresh blueberries
• 1 cup plus 6 Tbsp sugar
• 1½ tsp cornstarch
• ½ cup lemon zest
• 2 Tbsp lemon juice
• 10 Tbsp butter, melted

For the Glaze

• 2 pounds confectioners sugar
• ½ cup lemon zest
• ⅓ cup milk
• juice of 1½ lemons
• 6 Tbsp melted butter

Instructions

1. Preheat oven to 375º.
2. Generously grease whatever pans you are using with butter. (I used 9×13 bakers) You don’t want to be spartan here. The butter is half the magic of these sweet rolls. Slather the pan.
3. In a large mixing bowl, combine blueberries, 6 Tbsp sugar, cornstarch, 2 Tbsp lemon juice and zest. Gently stir to coat berries well. Set aside.
4. For the sweet roll dough, I divide the dough in half, place it on a floured surface and roll out two long rectangles. In Ree’s recipe she suggests 30×10 inches. I just sort of eyeball it and roll it quite thin.
5. Brush the dough generously with the melted butter. Sprinkle 1 cup of sugar over top the melted butter on both rectangles.( ½ cup sugar over each separate rectangle) Spoon the blueberries out evenly over the top of the buttered/sugared dough.
6. Roll the dough tightly toward you to form your dough logs. Once the log is rolled up, gently press the seam into the dough to seal.
7. I like my sweet rolls to be on the taller side, so I slice my rolls in 1½ inch slices. Make three rows of three if you are using a 9×13 baker. You need to give them room to spread.
8. Cover them with a towel and let sit for a half of an hour.
9. Bake in a 375º oven until golden. About 18 to 20 minutes.
10. For the glaze, mix all ingredients until smooth. Slather over sweet rolls as soon as they come out of the oven.
11. This recipe makes a lot. Two full 9×13 pans when sliced in 1½ inch slices.   makes 25 and 1 roll is 175 calories.