Guys, the weather lately has been so awesome hasn't it? We have celebrated by spending almost every possible moment outside. We have gone to the park twice, walked on the bike trail, checked out the zoo, searched for all the tulip and daffodil bulbs we planted in the fall (they are starting to come out!) and gone through 4 containers of bubbles. We also made an emergency run to Target for shorts, sandals and sunscreen because we were totally ill equipped for an 80 degree day!
These rolls are pretty fantastic. They are light and fruity, and absolutely delicious. Don't let the number of ingredients or steps scare you off, this is actually a fairly easy recipe to make. The dough is gorgeous, the filling is easy to make, and the results will impress everyone. In fact, I made half of mine in a disposable container (I froze them and baked them later) and my mom swore I had bought them at a bakery.
**I don't recommend trying to half this recipe. If you don't need the full 2 dozen, I suggest putting half in a freezable container and freezing before the second rise. When you are ready to bake, let them thaw in the fridge overnight and then place on the counter to proof while the oven pre-heats. Bake for the usual time.
Blueberry Cream Cheese Rolls
Prep Time: 2 hours + overnight
Cook Time: 30 minutes
Keywords: breakfast blueberry cream cheese spring summer
Ingredients (2 dozen)
- 1 package active dry yeast
- 1/4 cup warm water
- 2 TBSP white vinegar
- 2 cups Milk
- 2/3 cup cold butter
- 3 TBSP sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 5 cups flour
- 2 TBSP melted butter, for after baking
- 3 (8-ounce) packages cream cheese, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- 2 sticks butter, melted
- 2 cups fresh blueberries
- 1/2 cup powdered sugar
- 1 TBSP milk
- 1/8 tsp almond extract (or vanilla)
- sliced almonds for garnish
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!I don't recommend trying to half this recipe. If you don't need the full 2 dozen, I suggest putting half in a freezable container and freezing before the second rise. When you are ready to bake, let them thaw in the fridge overnight and then place on the counter to proof while the oven pre-heats. Bake for the usual time.
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adapted from Willow Bird Baking