Make-ahead alaska blueberry, lemon, and thyme cinnamon rolls
The dough in this recipe is straight from a 1943 copy of 'America's Cookbook,' which belonged to my grandmother. The filling is straight from the wild blueberry patches of Alaska, but any berry will work well here. Note: wild berries tend to be a little smaller and a little juicier than those you'd buy at the market, so if you're using fresh store bought berries, you might want to add up to half a cup to one whole cup more.
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