Blueberry Cream Cheese Sweet Rolls
A soft, delicious roll filled with blueberries, cream cheese, and honey.
Ingredients
- 1 cup warm water or milk
- 1 tbsp active dry yeast
- 2 eggs
- 3/4 cup honey
- 1 stick butter grated or cubed very small
- 5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Filling
- 1 cup blueberries
- 4 oz no sugar added cream cheese
- 1/2 cup honey or monk fruit sweetener
Instructions
- Dissolve yeast in warm water.
- Add eggs and honey to yeast mixture.
- Grate or cube butter.
- Combine flour, baking powder, and salt. Add four cups to yeast mixture. Add 1/4 cup at a time until you have a slightly sticky dough (dough should somewhat stick to hands but not to the sides of the bowl).
- Roll the dough out to 1/4 inch on a flour surface. Add clumps of grated or cubed butter and gently press it into the dough with your hands. Fold the dough in half (the buttery part should be on the inside, floury part should be on the outside of your fold). Roll out again. Add more clumps of grated butter to the surface and press in until smooth. Fold again. Repeat this process until butter is gone.
- Fold dough into thirds and shape into a ball. Allow to rise in a warm place until doubled. (About 30 minutes to an hour.)
- While dough is rising cut cream cheese into cubes.
- Combine honey (or monk fruit sweetener), cream cheese, and blueberries.
- After dough has risen, punch down, and roll out onto a flat, floured surface. (You will want lots of flour to keep from sticking.) Dough should be around 1/4-1/2 in thickness. You want a nice rectangle as even on all sides as possible (for uniform size rolls).
- Top the dough with the filling.
- Using a knife or pizza cutter cut strips horizontally across your rectangle.
- Roll strips and add them to a greased 9x13 pan.
- Allow rolls to rise until doubled (around one hour).
- Bake on 350℉ for 20-30 minutes.