• 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

Glaze

• Mix the powdered sugar and 1 tbsp of lemon juice. Stir until glaze forms. You may need to add up to another tablespoon of lemon juice or milk for desired consistency. Drizzle glaze over finished rolls.

Dairy Free

• Substitute almond milk, coconut milk, etc., and a dairy free margarine.