I ran across this recipe for Blueberry Cream Cheese Rolls recently and was intrigued by the use of blueberry jam as a filling for sweet rolls. Not only are they good, but since you make the dough the day before and refrigerate it overnight, the rolls come together quickly the next morning. Next time I make them, I’d like to try apricot or raspberry jam instead of the blueberry; feel free to substitute your favorite flavor, too. Whatever flavor you choose, your house is going to smell fantastic while they’re baking!
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Blueberry Cream Cheese Rolls
-recipe from Every Day with Rachael Ray Magazine
2 tablespoons plus 1 teaspoon granulated sugar
One 1/4-ounce package active dry yeast
2 tablespoons unsalted butter, softened
1 1/4 teaspoons salt
1 1/4 cups plus 2 tablespoons milk
1 large egg
4 cups flour
2 cups confectioners’ sugar
4 ounces cream cheese
One 10-ounce jar blueberry preserves
Combine 1/4 cup warm water, 1 teaspoon granulated sugar and the yeast; let stand for 5 minutes.
Using an electric mixer, beat the butter with the salt and the remaining 2 tablespoons granulated sugar until fluffy. Beat in 1 1/4 cups milk, the egg and the yeast mixture. Gradually add the flour at low speed. Transfer the dough to a floured surface and knead for 2 minutes. Place in a greased bowl and turn to coat. Cover and refrigerate overnight to let rise.
Using an electric mixer, beat the confectioners’ sugar, cream cheese and remaining 2 tablespoons milk.
Preheat the oven to 400°. Grease a 9-by-13-inch baking pan. On a floured surface, roll out the dough into a 12-by-16-inch rectangle. Spread the blueberry preserves on the dough, leaving a 2-inch border. Roll up lengthwise and seal the edges. Slice into 12 pieces and place in the pan cut sides up. Bake until golden-brown, 20 to 25 minutes. Top with the cream cheese icing.