Ingredients

The following ingredients have 6 Servings
  • ¾ cup milk
  • ⅓ cup margarine ( or butter/ softened)
  • 3¼ cups all purpose flour
  • 1 pkg instant yeast ( - 2 tsps)
  • ¼ cup white sugar
  • ½ tsp salt
  • 1 egg
  • ¼ cup water
  • 1 cup Blueberry Preserves (+/-)
  • 1/4 teaspoon cinnamon
  • 1 cup powdered sugar
  • 1 tablespoons lemon juice or milk

Instruction

  • Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to lukewarm.
  • In a large bowl combine 2¼ cup flour, yeast, sugar, and salt. Mix well.
  • Stir in egg and ¼ cup of water. Mix well. Now stir in the milk mixture until dough forms.
  • Stir in another cup of flour. When dough comes together flip onto a lightly floured surface and need until smooth.
  • Return the dough ball to the bowl, cover with a damp towel, and let rest for 10 minutes.
  • Split your dough into 2 equal pieces. Wrap 1/2 and put it in the fridge or the freezer for another day.
  • Roll out dough into a 8x10 inch rectangle. Spread the blueberry preserves all over the dough. Sprinkle with cinnamon.
  • Roll up the dough and pinch the seam to seal. Cut into 6 equal size rolls.
  • Line your 5-7 qt crockpot with parchement paper. Evenly space the rolls as you put them in the crockpot. Cook on high for 1 1/2 - 2 hours on high. Cook time can vary due to the type of crockpot you use.
  • When done remove the rolls from the crockpot with the parchment paper. Drizzle with glaze. Serve.Glaze