Blueberry Cinnamon Rolls

For the dough: Combine the milk, sugar, salt, and butter in a saucepan over medium-low heat. Cook, stirring frequently, until the butter melts. Remove from the heat and let cool until the milk mixture reaches 110 degrees F.

Meanwhile, place the warm water in a large mixing bowl. Sprinkle the surface of the water with the yeast and let stand for 5 minutes or until foamy.

Add the warm milk mixture, 1 1/2 cups of the flour, and the egg to the mixing bowl and beat on medium speed with an electric mixture until the dough is smooth. Stir in the remaining flour by hand.

Turn the dough out onto a floured work surface and knead by hand for 8 minutes or until the dough is smooth and elastic. Place the dough in a greased bowl. Lightly grease the top of the dough. Cover the bowl and let the dough rise in a warm, draft-free place for 1 hour or until almost doubled in size.

Preheat the oven to 350 degrees F. Grease a 8-inch square baking pan.

Turn the dough out onto a floured surface and punch it down to deflate it. Roll the dough with a rolling pin into a 12x8-inch rectangle.

Spread the dough with the soft butter.

For the filling: Combine the brown sugar and cinnamon in a small bowl and mix well. Sprinkle the mixture evenly over the butter. Sprinkle the dough with the blueberries.

Roll the dough up jelly-roll style, starting at the long side. Pinch the long seam to seal it.

Cut the roll into 1-inch slices. Place the slices, cut side down, in the prepared baking dish. Brush the tops of the rolls with the melted butter. Gently lift the center of the rolls with a fork to form a peak.

Cover the pan lightly and let rise in a warm, draft-free place for 40 minutes. The rolls will rise slightly.

Place the pan in the oven and bake, uncovered, for 35 minutes at 350 degrees F.

For the topping: Combine the powdered sugar and milk until smooth. Drizzle the icing evenly over the warm cinnamon rol