Blueberry Cream Cheese Rolls

I picked up an "Every Day with Rachael Ray" magizine last week and found this terrific recipe for blueberry rolls in it. They turned out great and are pretty simple to make.

2 tablespoons plus 1 teaspoon granulated sugar

one 1/4-ounce package active dry yeast

2 tablespoons unsalted butter, softened

1 1/4 teaspoon salt

1 1/4 cups plus 2 tablespoons milk 1 large egg

4 cups flour

2 cups confectioners sugar

4 ounces cream cheese

one 10-ounce jar blueberry preserves

1. combine 1/4 cup warm water, 1 teaspoon granulated sugar and the yeast; let stand for 5 minutes.

2. using an electric mixer, beat the butter with the salt and the remaining 2 tablespoons granulated sugar until fluffy. Beat in 1 1/4 cups milk the egg and the yeast mixture. Gradually add the flour at low speed. Transfer the dough to a floured surface and knead for 2 minutes. Place in a greased bowl and turn to coat. Cover and refrigerate overnight to let rise.

3. Using an electric mixer, beat the confectioners sugar, cream cheese and remaining 2 tablespoons milk.

4. preheat the oven to 400. Grease a 9-by-13inch baking pan. On a floured surface, roll out the dough into a 12-by-16-inch rectangle. Spread the blueberry preserves on the dough, leaving a 2-inch border. Roll up lengthwise and seal the edges. Slice into 12 pieces and place in the pan cut sides up. Bake until golden-brown, 20 to 25 minutes.

Top with cream cheese icing.

Yummy!