There is nothing like a warm, soft, blueberry sweet roll right from the oven, not to mention the mouth-watering aroma. 
If you want to keep your family and your coworkers happy you should make these every once in a while. These are so light and fluffy you could eat a ton without realizing it. That is until a week later when you try to button up your pants.
My hubbie loved these and I wanted to share this recipe with you because it brings me fond memories of him eating these on a leisurely Sunday morning. On one of those rare occasions that we both were off from work.
So now instead of making them for him, I still love to make them but I bring them in to work or to Saint Pius school where I volunteer.
Blueberry Sweet Rolls
Ingredients:
1 cup warm water
2/3 cup granulated sugar
2 pkgs rapid rise yeast
1/2 cup unsalted butter at room temperature
2 large eggs
3 tablespoons powdered milk
1/2 teaspoon salt
4 1/2 cups all purpose flour
filling
1/2 can Blueberry pie filling
Directions:
Heat up your water in the microwave until warm. Not HOT warm. I will use a baby bottle analogy. Put a bit of the warmed water on your wrist. If it is warm but not hot then you are ready to go. If it is to hot then allow to cool until warm. Put the warm water in the bowl of a stand mixer fitted with a dough hook. Mix in the sugar and yeast and stir with a spoon. Allow to sit 5 minutes or so. In this time, the yeast should get foamy. If it is not foamy, START OVER with fresh yeast. On low speed beat in the softened butter until it is slightly broken up. Add the eggs one at a time. Then add the milk powder and then the salt. The butter will stay in pieces when you mix this. It is perfectly normal. On low speed slowly add in the flour. Once it is added beat on medium until a soft dough forms. Increase speed to medium and beat until the dough is soft about 6 minutes or so.
Transfer dough to a lightly floured surface and kneed it for a minute or so. Transfer to a lightly greased bowl and cover dough. Allow to rest and rise until doubled in size. This should take an hour or two. (I put mine in my cold oven.)
Spray a 9×13 inch baking dish with cooking spray set aside.
Turn the dough out on a lightly floured work surface and using a rolling pin roll an 13×8 rectangle. Spread the blueberry pie filling all over the dough. Tightly roll up the dough to form a 18 inch log. Cut into 12 even rolls about 1.5 inches in width. Arrange them in your prepared pan cut side up. Cover the rolls with plastic wrap tightly and place in the refrigerator until needed. (at least 2 hours but overnight is best)
Remove the rolls from the refrigerator. Allow the rolls to rise about 3 hours.
Preheat the oven to 375. Bake for about 25 minutes. they should be golden brown.
Rremove from the oven and allow to cool about 10 minutes while you make your frosting.
In your stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth and creamy add the sugar and vanilla and mix until light and fluffy and very thick. Using a knife spread the frosting over the warm rolls and serve immediately.
Peace be with you,
Veronica
