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Blueberry Cream Cheese Rolls Recipe

   
 

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     Blueberry Cream Cheese Rolls

Category   Breakfast - Brunch
Sub Category   None
Servings   12
Preptime   50 min - overnight

Ingredients
2 tbsp. plus 1 tsp. granulated sugar
one 1/4 oz. pkg. active dry yeast
2 tbsp. unsalted butter, softened
1 1/4 tsp. salt
1 1/4 cups plus 2 tbsp. milk
1 large egg
4 cups flour
2 cups confectioner's sugar
4 oz. cream cheese
 
One 10-oz. jar blueberry preserves

Instructions
Combine 1/4 cup warm water, 1 tsp granulated sugar and the yeast; let stand for 5 min.
Using an electric mixer, beat the butter with the salt and the remaining 2 tbsp. 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 mins. Place in a greased bowl and turn to coat. Cover and refrigerate overnight to let rise.
Using an electric mixer, beat the confectioner's sugar, cream cheese and remaining 2 tbsp. milk.
Preheat the oven to 400 degrees. Grease a 9x13-in. baking pan. On a floured surface, roll out the dough into a 12X16-in. rectangle. Spread the blueberry preserves on the dough, leaving a 2-in. border. Roll up lengthwise and seal the edges. Slice into 12 pieces and place in the pan cut sides up. Bake until golden-brown, 20-25 min. Top with cream cheese icing.


Originally Submitted
1/2/2010





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