Saturday, May 14, 2011

Blueberry Cream Cheese Rolls

I made a double batch of these for our Mother's Day Brunch this year because last year when we had them on Easter they were sooo good we each wanted more than one!! I should tell you ahead of time that the dough needs to rise overnight so this isn't something you can just whip together. I saw this recipe first on the Rachael Ray morning TV show and then she put it in her magazine, I love blueberries so I knew I wanted to give it a whirl. I was nervous that they weren't going to be sweet enough because there isn't much sugar in the dough but when you add the blueberry preserves and cream cheese frosting on top it is the perfect amount of sweetness.

Adapted from: Every Day with Rachael Ray Magazine

Makes 12 Rolls

10oz Jar of Polaner Blueberry Fruit Preserves
4 oz of Cream Cheese - Softened
2 Cups of Confectioners Sugar
2 Tbsp Unsalted Butter - Softened
4 Cups of Flour
1 Egg
1 Package of Active Dry Yeast - 1/4 oz
1/4 Cup Warm Water
1 1/4 Tsp Salt
1 1/4 Cup of Skim Milk plus 2 Tbsp for Frosting
2 Tbsp Sugar plus 1 Tsp for Yeast
Pam Cooking Spray
Combine 1 Tsp of sugar to a package of active dry yeast in a small bowl. Add the warm water, let stand 5 minutes until the yeast has activated and the mixture in the bowl is frothy. In a large mixing bowl, beat the butter with the salt and remaining 2 Tbsp of sugar until the mixture is fluffy. Next, beat in the egg, milk and yeast. Slowly add the flour on a low speed, little by little allowing it to be well combined before adding the next increment.
Take a large bowl out and spray the entire inside surface with Pam cooking spray, set aside. On a floured surface, take the dough out of the bowl and knead it for 2 minutes. When you are finished kneading the dough transfer it into the greased bowl and turn it over to coat the entire thing with spray. Cover with foil or plastic wrap and place in the refrigerator overnight to let it rise.
The next day when you are ready to bake and eat your rolls preheat the oven to 400 F. Take the dough out of the fridge, and punch the it one time hard with your fist to let all of the excess air out of the bowl. Roll out the dough into a rectangle approximately 12 inches by 16 inches.
Spread the preserves all over the dough, leaving a 2 inch border on all sides. When I went into the jelly section to find the preserves I realized that Polaner carriers multiple flavors of fruit preserves so this recipe could be made with Raspberry, Strawberry or any flavor you'd like not just Blueberry.
Gently grab one end and roll up the dough lengthwise until the whole thing is a closed cylinder. Pinch both of the edges to close to seal the roll. Cut about an inch or so off of each end where there is no preserves.
Using a very sharp knife, make a slice every 1 inch and a half for a roll. DO NOT press down too hard with the knife just use a gentle sawing motion, also DO NOT press down on the dough as you are holding it or you will squish the roll and they will end up misshapen. In a greased 9x13 baking dish, place each roll sliced side down. You should be able to place all 12 in the same pan, don't worry about them touching because they will easily pull apart after they are baked.
Bake for 20-25 minutes, until preserves are bubbling and the roll has becomes crisp and golden brown. While the rolls are baking you can make the cream cheese frosting. In a mixing bowl beat the softened ream cheese and 1 cup of the confectioners sugar. Add the milk and then the other cup of sugar until smooth and creamy. When the rolls comes out of the oven let them cool for about 5 minutes. Spread the frosting on top of the warm rolls and serve immediately

Enjoy!! - Nicole

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  1. Oh wow these look amazing!!!!! I've never made blueberry rolls, but they sound wonderful!!!!! I just saved your recipe so I can remember it, thanks for sharing this!!!!

  2. I might have to tuck this one away for a Father's Day surprise. Thanks for sharing!


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