Blueberry Cinnamon Rolls

I saw this recipe on Pinterest.  I love cinnamon rolls and blueberries so why not combine them.  They were awesome!  Even my oldest, who hates blueberries, couldn't eat enough of these. 

Dough:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp active dry yeast
4 cup flour
1/2 cup flour
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 tbsp salt

Blueberry Filling:
1 pint blueberries  (I used 2 C. frozen blueberries)
3 tablespoons granulated sugar
2 teaspoons cornstarch (I wanted my filling a little thicker so I used a little more cornstarch)
2-3 teaspoons lemon juice
3/4 cup water

Additional Blueberries for Sprinkling:
1 pint blueberries (I didn't use these extra blueberries)
2 Tbsp sugar
4 Tbsp cinnamon
2 Tbsp flour

Prepare Blueberry Filling: In a small saucepan, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice and water. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

Prepare the Dough: Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm (~45 minutes). Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour.   Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.  Divide the dough in half.

Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Spread half of the blueberry filling onto the dough. Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other half of dough and blueberry filling.  Cover the rolls and let sit for 30 minutes. Bake at 375 for 15 to 18 minutes.    We frosted ours with cream cheese frosting!  Yummy!