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Overnight Blueberry Cream Cheese Rolls




Source of Recipe


Cooking With Paula Deen


List of Ingredients




1 1/4 cups milk
1/2 cup butter
1/3 cup sugar
1 tsp salt
1 pkg active dry yeast
1/4 cup warm water (105° to 115°)
2 large eggs, lightly beaten
5 cups all-purpose flour
1 (3oz) pkg cream cheese, softened
1/4 cup sugar
1 large egg
3/4 cup fresh or frozen blueberries

Recipe



In a small saucepan, scald milk over medium-low heat. Add butter, sugar and salt; cool to 105° to 115°.

Combine yeast and warm water in a 1 cup liquid measuring cup; let stand for 5 minutes. In a large bowl, combine milk mixture, yeast mixture and eggs, stirring well. Gradually stir in flour. Cover and chill for 8 hours.

Divide chilled dough in half; on a lightly floured surface, roll each portion into a 12x10 inch rectangle. In a small bowl, combine cream cheese, sugar and egg; spread evenly over dough rectangles. Sprinkle evenly with blueberries. Roll up jellyroll fashion, starting with long side. Cut logs into 1 inch slices and place in two lightly greased 9-inch pans. Cover and let rise in a warm place free from drafts, for 1 hour or until doubled in bulk.

Bake at 350° for 15 to 20 minutes or until lightly browned.