Cinna-Blueberry Rolls

Do the blues have you down? 
No. Not those blues – these blues definitely shouldn’t have you down, they should have you up!
(can you use the literally term to act as an opposite to the hypothetical term?)
Need a way to mix up your regular cinnamon roll?
Enter: the blueberry cinnamon roll. 

Yes, a traditional cinnamon roll (well healthier than ‘traditional’) with a blueberry bursting filling. 
So let’s get down to business – anyone else have the Mulan song stuck in your head now?
(p.s., don’t be afraid to do half the rolls in with a traditional cinnamon filling if you’re leery about whomever you may be serving not appreciating the mix-up of blueberry)
Make your dough
For a delicious, whole-wheat recipe, look here-
it is done in the bread machine and ubber easy! 

As your bread is mixing up/rising, you can get started on the blueberry compote.
For that:
Turn stove on to medium/high
Add 1 1/2-2 cups blueberries (if using for complete 12 roll recipe, use close to two cups)
+ 3/4 cup water
Heat while mashing a little to aid in the process
Then add:
+ 2tsp. lemon juice
+ 2 TBSP. sugar
+ 2 tsp. cornstarch (or xanthum gum works well!)
Continue to cook until thickened

Keep about 1/2 cup whole blueberries, set aside

Spread the slightly cooled blueberry mixture on the dough, after rolling it out to a ~12 x 16 inch rectangle
Sprinkle with cinnamon, sugar (if you wish) and the remaining blueberries 
It’s also about the time you want to be pre-heating your oven…
just sayin’
Now time to roll up the dough/filling…

And cut into cute little rolls
Lovingly place them in a greased 9×13 pan and introduce them to your oven that should be preheated if you listened to be about 2 steps ago…

Bake for around 20 minutes
Remove from oven, and…
DEVOUR! 



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