Ingredients:
1 c. milk
2/3 c. sugar
1 1/2 Tbsp. active dry yeast
1/2 c. butter, softened
2 large eggs
Zest of 1 lemon
1/2 tsp. salt
4 1/2 c. all-purpose flour plus extra for kneading/rolling
FILLING:
10 oz. frozen blueberries (keep frozen until ready to use)
1/4 c. powdered sugar
1 pkg. (8 oz.) cream cheese, room temperature
3 Tbsp. powdered sugar
GLAZE:
3/4 c. powdered sugar
3 Tbsp. butter, melted
2 Tbsp. heavy cream
Directions:
In a small bowl warm the milk in the microwave at 30 second intervals until warm to the touch. Make sure it is not so hot that you can't put your finger in. Add the milk to your stand mixer mixing bowl with the yeast and sugar. Cover and leave for about 10 minutes until frothy.
Add the softened butter, eggs, grated lemon zest and salt. Add the flour and beat at low to medium speed until a soft dough forms, approximately 3-5 minutes. Then increase the speed a little more and knead until the dough is soft and comes away from the sides of the bowl.
Knead for 10 minutes using the dough hook, or by hand if you don't have a stand mixer (use more flour if kneading by hand so it is not too sticky wet to handle). If after 10 minutes of kneading, the dough is not coming away from the sides of the bowl, add a tablespoon of flour at a time until it does. When ready, remove the dough hook and shape the dough into a nice ball, then cover with a clean cloth and place somewhere warm to let rise for 1 hour. It should double in size.
While waiting for the dough to rise, make the cream cheese filling by mixing the cream cheese and 3 Tbsp. powdered sugar until all combined and adding the 1/4 c. powdered sugar to the frozen blueberries and mixing well.
When the dough has doubled in size, punch the air out of the dough and turn it onto a well-floured surface.
Divide into 2 equal pieces and then roll the first piece into a rectangle, about 10x13 inches. Have the longest side nearest to your body. Be sure to dust your flour when rolling.
Use 2x9 inch round baking pans, and grease the pans. Place parchment paper in the pans and cut enough so there is enough overhang all around of about 2-3 inches.
Use half of the cream cheese and spread all over the rectangle, then distribute half the blueberries as evenly as possible.
Taking the longest side nearest to your body, start to roll the dough, away from you as tight as possible. Then push down to seal the edge as the end.
Use a sharp knife and cut off the ends and make it tidy, then divide the roll in half, then each half divide in to 4 pieces, so you end up with 8 rolls. Repeat with the other half of the dough.
Arrange the rolls in the pans with 1 in the center and 7 around the edge.
Preheat oven to 350 degrees. Bake 30-40 minutes, then remove from the heat. To test if the rolls are cooked through, tip them out of the pan (use a cloth) and tap the base (especially in the center), if it sounds hollow then they are done- if not then return to the oven another 5-10 minutes. If you think the rolls are getting too brown during cooking, place some foil over the top so they can continue cooking and wont continue to brown.
While the rolls are still hot, make the glaze by melting the butter and mixing in the powdered sugar until all dissolved. Then add the cram and mix well. Lift the overhang of parchment paper and carefully pour half of the glaze over each of the pans. You may need to use a brush to help distribute the glaze. Leave in the pans until cool enough to tear the breads apart and eat.
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