Place in the bowl of a standing mixer:
- 1 c milk, warm
Add, cover and let sit 10 minutes, until foamy. (I was worried because mine never did really get foamy):
- 2/3 c sugar
- 1 1/2 T dry yeast (2 pkts)
Add:
- 1/2 c butter, softened
- 2 large eggs
- zest of 1 lemon (I think it could use a little more)
- 1/2 t salt
Add and beat on low-medium until dough forms.
- 4 1/2 c all purpose flour
Increase speed a little and knead dough until soft and it pulls away from the sides of the bowl, adding flour as necessary. Remove hook and shape dough into a ball. Cover and place somewhere warm. Let rise 1 hour, until doubled in size. (Again, I was worried because it was not rising like I had expected but I kept pushing on.)
While dough is rising, mix well:
- 8 oz cream cheese (I used lite)
- 3 T powdered sugar
Combine in a separate bowl:
- 10 oz (3 cups) frozen blueberries
- 1/4 c powdered sugar
When the dough has risen, punch down and turn onto a well floured surface. Divide into 2 equal pieces and roll each into a 10x13" rectangle.
Spread 1/2 cream cheese over each and sprinkle with blueberries. Roll up, tightly. Cut each into 8 pieces. Place into 2 (9") cake pans lines with parchment paper. (I totally forgot about the parchment until it was too late and it didn't make any difference. I only had 1 cake pan and used 1 spring-form pan for one batch. The spring-form pan actually worked really well and was easy to get the rolls out.)
Let rolls rise until they touch each other, about 40 minutes. (Still no rising taking place here but I refused to give up.)
Bake at 350 degrees F for 40 minutes. To test if cooked through, tap the bottom of the pan. It should sound hollow.
Make the glaze. Combine and pour over hot rolls:
- 3/4 c powdered sugar
- 3 T melted butter
- 2 T heavy cream (I used 1/2 and 1/2)
- (the recipe didn't call for it, but I added the juice of 1/2 lemon)
Look! They finally rose! Quite tasty!
Adapted from Blueberry Cream Cheese Swirly Bread posted on lovefoodies.com
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