Ingredients

• Rolls
• 4 c. Honey Whole Wheat Dough Mix
• 1 1/4 c. warm water
• 2 1/4 tsp. Instant Dry Yeast (one packet)
• 1/2 tsp. ground cinnamon
• 2 tbsp. Brown Sugar (or coconut sugar)
• 1 tsp. Pure Vanilla Powder - Spice Can
• 1 tbsp. butter, melted
• Filling
• 1/2 c. Brown Sugar (or coconut sugar)
• 2 1/2 tsp. ground cinnamon
• 1 c. THRIVE Blueberries - Freeze Dried (lightly crushed)
• 1/3 c. butter, softened
• Topping
• 1/2 c. butter, melted
• 1/2 c. Brown Sugar (or coconut sugar)
• 3/4 c. chopped hazelnuts (or pecans or walnuts)
• 1/2 c. THRIVE Blueberries - Freeze Dried (dry, not reconstituted)

Directions

1. Add 1 ¼ cups warm water to mixer with dough hook. Add 2 ¼ tsp. (1 packet) THRIVE™ Instant Yeast and slowly add 4 cups dough mix, scrap­ing bowl occasionally.
2. Knead dough into a smooth ball. Put in a greased bowl, cover, and let rise until doubled in size (about 45 minutes).
3. Melt butter for topping and pour into the bottom of a 9x13 pan. Sprinkle butter with sugar (1/2 cup) and mix together.
4. Spread sugar and butter evenly on bottom of the pan, then sprinkle with chopped hazelnuts and dried blueberries.
5. Roll dough out into a rectangle about ¼” thick on a floured surface. Mix together brown sugar and cinnamon. Spread butter over dough, leaving a 1 inch edge on one of the long sides.
6. Evenly sprinkle cinnamon sugar mixture over butter, then sprinkle dried blueberries over cinnamon mixture and press into dough lightly.
7. Roll up tightly and seal, using a little water to dampen dough if needed. Cut roll into 12 even slices.
8. Place rolls in pan on top of blueberries, nuts, and sugar mix, about 1 inch apart. Let rise until about doubled.
9. Bake at 350°F for about 15–20 minutes, or until golden brown.