Blueberry Overnight Sweet Rolls
There is nothing like a warm, soft, blueberry sweet roll right from the oven, not to mention the mouth-watering aroma.
Welcome to Day 1 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter!
Overnight Blueberry Sweet Rolls
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
1/2 can Blueberry pie filling
2 ounces cream cheese at room temperature
1 1/4 cup confectioners sugar
1/2 teaspoon vanilla
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.
Cover leftovers (if there are any) tightly with plastic wrap for up to three days.
Participants for Christmas Week:
Pistachio Brittle from Cravings of a Lunatic
Coconut Lemon Raspberry Bundt Cake from Desserts Required
Peppermint Bark from Poet in the Pantry
Eggnog Pound Cake from The Redhead Baker
Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut
Chocolate Fruit ‘n Nut Bites from All Roads Lead to the Kitchen
Fancy Chocolate Covered Marshallows from Hezzi-D’s Books and Cooks
Gluten Free Cranberry Orange Coffee Cake from Cupcakes and Kale Chips
Marzipan Fruits from The Little Ferraro Kitchen
Eggnog Truffles from Crumb: A Food Blog
Peppermint Fudge from The Bitter Side of Sweet
Dark Chocolate Peppermint Cupcakes from Amee’s Savory Dish
Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic
Christmas Sweets and Treats from Food Done Light
Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts
Chanukah Olive Oil Cookies from Mother Would Know
Coconut Pralines from Food Lust People Love
Blueberry Overnight Sweet Rolls from My Catholic Kitchen
Chocolate Chip Shortbread Cookies from Daily Appetite
Chocolate Dipped Gingersnaps from Try Anything Once Culinary
Mini Red Velvet Cupcakes from That Skinny Chick Can Bake
Dark Chocolate Almond Cheesecake Cups from Savory Experiments
Bourbon Soaked Eggnog Cake from Cooking In Stilettos
Ginger Snap Cocktail from Food Babbles
Coquito Cinnamon Roll Bundt from Mind Over Batter
No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen
Easy White Chocolate Peppermint Fudge from Big Bear’s Wife
Easy Cream Cheese Cookies from Everyday Southwest
Gingerbread Cookie Bars from From Gate to Plate
Molasses Ginger Cookies from Karen’s Kitchen Stories
Apricot Spice Biscotti from Savoring Italy
Caramel Bacon Bark from Dixie Chik Cooks
Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart
Easy Macadamia Cashew Brittle from Aloha Flavor