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Tue, Apr 04 2017 post by Amy From www.littledairyontheprairie

Blueberries and Cream Sweet Rolls

Blueberries and Cream Sweet Rolls are popping with that absolutely gorgeous purple color! The creamy cheese layer and the juicyblueberries brings the most amazing flavor to these sweet ...

Blueberries and Cream Sweet Rolls have a velvety cream cheese layer and a fruity blueberry layer rolled inside of Rhodes bread dough! They couldn’t be prettier and I just know you are going to fall head over heels in love with them!

Blueberries and Cream Sweet Rolls

Hi everyone! It's Amy from Little Dairy on the Prairie! I'm beyond excited to share my Blueberry Cream Cheese Sweet Rolls recipe with you today! I can't wait for you to try them!

If you are looking for a quick and easy way to make breakfast or brunch feel more special, all you need is Blueberries and Cream Sweet Rolls! They are beyond delicious and I promise they are so easy to make! In fact you only need five ingredients to whip up a batch!

Blueberries and Cream Sweet Rolls

You don’t have to be an expert at making bread or have four hours to make Blueberries and Cream Sweet Rolls.  Using Rhodes frozen bread is one of my favorite kitchen time savers! It tastes just like homemade bread dough without all the fuss.

Blueberries and Cream Sweet Rolls

Thaw bread dough according to package directions. I chose to thaw mine in the refrigerator overnight.

Blueberries and Cream Sweet Rolls

Once dough has risen, combine both loaves of dough together and on a floured surface roll into a rectangle that’s about ½ inch thick.

Let dough sit while you prepare the “cream” filling. The Rhodes dough will likely shrink a little while it’s resting and that’s okay. I roll it out one more time before adding cream and blueberries.

Blueberries and Cream Sweet Rolls

Mix cream cheese and sugar together. Next, spread in an even layer over dough.

Blueberries and Cream Sweet Rolls

You can get as creative as you want with the fruity layer. I made homemade Blueberry Rhubarb freezer jam last summer so I used that. You can use prepared blueberry jam or pie filling. Raspberry or strawberry jam would also be delicious!

After you choose your jam flavor drizzle jam over cream cheese layer and gently spread as much as possible.  If you get to vigorous with your spreading, both layers will end up getting mixed together.

Blueberries and Cream Sweet Rolls

Starting at the narrow end of the rectangle of dough, roll dough up jelly roll style.  You don’t want to roll the dough too tightly or it will squeeze the jam layer right out of the end.

Blueberries and Cream Sweet Rolls

Using floss or a sharp serrated knife cut dough into pieces; I cut mine into twelve rolls.

Place rolls on parchment paper lined baking sheet.

Let rise in a warm spot until doubled.

Blueberries and Cream Sweet Rolls

Bake at 375 degrees for 15-20 minutes.

Microwave vanilla frosting for a few minutes until it is drizzling consistency. Drizzle frosting over rolls. If you would like you can make homemade icing, but if you are in a hurry this little trick works really well!

Blueberries and Cream Sweet Rolls

Blueberries and Cream Sweet Rolls are popping with that absolutely gorgeous purple color! The creamy cheese layer and the tangy blueberry layer brings the most amazing flavor to these sweet rolls!

Blueberries and Cream Sweet Rolls are fancy enough they are the perfect addition to Easter, Christmas, or Mother's Day brunches. They are also simple enough they are just right for lazy weekends or for busy weekdays breakfasts! My family enjoys them served with soups too!





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Blueberries And Cream Sweet Rolls

Servings: 12 | Skills: Beginning | Prep Time: 20 min (not including thaw time) | Bake Time: 20 min

Blueberries And Cream Sweet Rolls
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Ingredients

2 loaves Rhodes frozen bread dough
1 8 oz package cream cheese, softened
1/4 c. sugar
1 1/2 cups blueberry jam (may substitute pie filling for jam, or other flavors of jam)
1 can vanilla frosting (may use homemade)

Instructions

Thaw bread dough according to package directions. I chose to thaw mine in the refrigerator overnight.

Once dough has risen, combine both loaves of dough together and on a floured surface roll into a rectangle that’s about ½ inch thick. Rectangle will be about 12" x 18".

Let dough rest while you prepare the “cream” filling. The Rhodes dough will likely shrink a little while it’s resting and that’s okay. I roll it out one more time just before adding cream and blueberry layers.
Mix cream cheese and sugar together. Next, spread in an even layer over dough.

Drizzle jam over cream cheese layer and gently spread as much as possible.  If you get to vigorous with your spreading, both layers will end up getting mixed together.

Starting at the narrow end of the rectangle of dough, roll dough up jelly roll style.  You don’t want to roll the dough too tightly or it will squeeze the jam layer right out of the end.

Using floss or a sharp serrated knife cut dough into pieces; I cut mine into twelve rolls.

Place rolls on parchment paper lined baking sheet.

Let rise in a warm spot until doubled.

Bake at 375 degrees for 15-20 minutes.

Microwave frosting for a few seconds, or until it the right consistency for drizzling. Drizzle over rolls. Serve warm. 

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