Gooey Blueberry Rolls by anna

[rottiedogs]

Gooey Blueberry Rolls
Submitted by anna on December 05, 2007 at 11:41 am

DESCRIPTION
Gooey Blueberry Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
These rolls won first place in the NC Blueberry Festival competition in 2006.

Dough:
1 C. warm milk
2 eggs, room temperature
1/3 C. unsalted butter, cut up
4-1/2 C. bread flour
1 tsp salt
1/2 C. white sugar
2-1/2 tsp instant dry yeast, such as Safýs

Filling:
3 oz cream cheese, softened
1/4 C. white sugar
1 large egg
1/2 tsp vanilla extract
1 1/4 C. fresh or frozen blueberries

Icing:
2 tbsp cream cheese, softened
2 tbsp milk
1 C. (4oz) confectionerýs sugar

Place ingredients in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Make sure the dough forms a good ball and cleans the sides of the pan. Add more flour or milk if necessary.

In a small bowl, combine all filling ingredients with a whisk, except for the blueberries.

Roll the prepared dough on a lightly floured surface into a 16x21 inch rectangle. Spread dough with the filling (keep 1/2 inch from the border when spreading filling)and sprinkle evenly with blueberries. Roll up dough down the longest side and pinch the seams as you go. Cut the log evenly into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 45 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 20-25 minutes.

While rolls are baking, prepare the icing. To make the icing, whisk cream cheese and milk until smooth. Sift confectioner?s sugar over; whisk until smooth glaze forms, about 30 seconds.

Remove the rolls from the oven and let rest about 5 minutes on a rack. Then, spread the icing on the warm rolls. Serve.

Yield: 12 rolls

Cinnamon Roll Filling

1 C. brown sugar, packed
3 tablespoons ground cinnamon
1/3 C. butter, softened
1 cup pecan, finely chopped, or raisins (optional)

Combine brown sugar and cinnamon together in a small bowl. After rolling out dough, spread with butter. Sprinkle on topping. Then sprinkle optional pecans or raisins.

Cinnamon Roll Topping

1 (3 ounce) package cream cheese, softened
1/4 C. butter, softened
1-1/2 C. confectioners sugar
1/2 teaspoon vanilla extract
2 tbsp milk
While rolls are baking, beat together cream cheese, 1/4 C. butter, confectioners sugar, vanilla extract. Spread frosting on warm rolls.

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• This topic was modified 8 years, 5 months ago by rottiedogs.

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