Blueberry Cream Cheese Rolls Recipes

BLUEBERRY CREAM CHEESE ROLLS

Steps:

• In a medium bowl, mix together the yeast and warm water and allow to sit for 10 minutes, until foamy and yeasty smelling.
• In a large bowl whisk together the flour, sugar, salt, baking soda, and baking powder.
• Cut the cold butter into the flour until it resembles small peas.
• Stir yeast mixture and milk into the dry ingredients and mix well, kneading just a few turns.
• Cover the dough with plastic wrap and allow to proof in a warm place for 70 minutes, or until doubled in size.
• In a medium bowl, cream the softened cream cheese until fluffy.
• Add in the sugar and eggs and mix until well combined.
• Turn the dough out onto a floured surface and roll it into a large rectangle about 1/8" thick.
• Spread the melted butter over the surface of the dough.
• Place dollops of the cream cheese on top and then gently spread to get it evenly across (this will be messy, just go with it).
• Sprinkle on the blueberries.
• Gently roll the dough up into a log.
• Cut into 24 equally sized rolls (about 2" a piece) and place into 2-9x13 pans that have been greased.
• Cover and allow to rise in the fridge overnight.
• In the morning, allow the rolls to sit on the counter while you preheat the oven to 400F.
• Bake for 25-30 minutes until lightly browned on top.
• Brush with the 2 TBSP melted butter and then return to the oven for 1 minute.
• Remove from oven and allow to cool while you mix the glaze.
• In a small bowl, whisk the ingredients for the glaze together until smooth.
• Drizzle over the rolls (you don't have to use all of it).
• Sprinkle some sliced almonds on top.
• Serve and Enjoy!

BLUEBERRY CREAM CHEESE ROLL

Steps:

• Preheat oven to oven to 375*.Sift together the flour, baking powder, and salt. In a large mixer bowl, beat the eggs at high speed until lemon colored.
• gradually add the sugar a tblespoon at a time, beating constantly; add the vanilla.
• Reduce speed to slow and add the flour mixture to the egg mixture, beating only until blended.
• add the hot water all at once and beat to a smooth batter.
• Line a 15x10" jelly roll pan with wax paper and grease.
• Spread the batter evenly over the pan. Bake for 12-14 minutes or until the cake is golden and springs back when you touch it lightly with your finger.
• Loosen the cake carefuly from the sides of the pan with spatula. Sift powdered sugar over the cake, cover with a dish towel. Peel off the wax paper and quickly trim off the crisp edges with a sharp knife.
• Beginning at short end, roll the cake and towel together into a firm roll.
• cool on a rack while you prepare the filling.
• in a mixer bowl, beat the cream cheese with the milk until smooth -- and fluffy.set aside.
• in a saucepan, combine the sugar, cornstarch, lemon rind, and salt.
• place a strainer over the pan and drain the juice from the blueberries into the mixture, setting the berries aside.
• cook over medium heat until thick, stirring constantly.
• Remove from the heat and stir in the butter, lemon juice and mace.
• Carefully fold in the blueberries.chill.
• carefully unroll the cake and spread the cream cheese mixture thinly over the entire surface.
• Spread the blueberry mixture over the cream cheese to within 1/2" of the edges, and reroll the cake.
• place the roll, seam side down on a rectangular tray and refrigerate until 30 minutes before serving.
• cut into 1" slices and serve.