Blueberry Cream Cheese Rolls
Karen Baker
This is a Rachel Ray contest winner.
ingredients
- 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
directions
- 1
Combine 1/4 cup warm water, 1 teaspoon sugar and the yeast; let stand for 5 minutes.
- 2
Using an electric mixer, beat butter, salt and the remaining 2 tablespoons 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.
- 3
Cream Cheese Icing:
- 4
Using electric mixture, beat the confectioners’ sugar, cream cheese and remaining 2 tablespoons milk.
- 5
Preheat the oven to 400°. Grease a 9 X 13 inch baking pan. On a floured surface, roll out the dough in a 12 X 16-inch rectangle. Spread the blueberry preserves on the dough, leaving a 2" 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 cream cheese icing.
Source: Karen
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