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Fast and Easy-to-Make

Blueberry Cobblestone Bread

1/2 jar DICKINSON’S® PURELY FRUIT® Blueberry Spreadable Fruit

2 11-oz. cans Refrigerated Dinner Rolls

1/2 c. Sugar

1 tsp. Cinnamon

1/2 c. Butter, melted

Icing:

1/3 c. Powdered Sugar

2 Tbsp. Milk

Optional: 1 c. Fresh Blueberries

Line a large loaf pan with parchment paper or grease. Combine spreadable fruit and optional blueberries in a bowl; mix lightly. In another bowl, mix sugar and cinnamon. Unroll dough and separate into 16 rolls. Cut each roll into 4 pieces. Place half the dough balls into the melted butter; toss gently then sprinkle with half of the cinnamon sugar. Place dough pieces in loaf pan. Spread with the fruit mixture. Repeat with 2nd half of dough tossed in butter and cinnamon mixture. Bake at 350°F for about one hour. Cool in pan for 30 minutes. Mix powdered sugar and milk; drizzle over warm loaf. Makes 12 servings.

NOTE: Any day can be special with this yummy bread! To prevent the crust of the bread from becoming too brown, loosely tent the top of the bread with a piece of foil or parchment paper.