Blueberry Cream Cheese Rolls

Blueberry Cream Cheese Rolls (approx. 14 rolls)

Filling:

2 C. fresh blueberries, rinsed and picked through

1/4 C. plus 2 T. confectioners sugar

8 oz. cream cheese, room temp.

1 T. orange juice

In a bowl toss the blueberries with 2 T. confectioners sugar, set aside. Beat together the cream cheese, remaining confectioners sugar and orange juice till creamy, set aside.

Dough:

2 1/2 C. self rising flour

1/4 C. sugar

6 T. melted butter

1 C. milk

In a bowl, combine the flour and sugar. Stir in the remaining ingredients and combine well. The dough will be sticky, turn it out onto a floured surface and knead into a soft ball. Roll out to a 16x14 rectangle. Once rolled out, take the cream cheese mixture and spread over the dough. Top that with the blueberries. Roll it up, bringing the longest side towards you as you roll. Slice off the rough ends and then slice the dough into 1" pieces and place in a lightly buttered 10x13 baking dish. Bake in a 425 degree oven for 20-25 minutes, till top is golden. Meanwhile make the icing.

Icing:

1 C. confectioners sugar

2 T. butter, room temp.

1 T. milk

1 tsp. vanilla extract

In a bowl, add the sugar and butter, use a fork to mash up the butter into the sugar. Whisk in the remaining ingredients. Once the rolls are out of the oven, let them cool for 5 minutes then spoon the icing over each roll.

Source: Janet's Appalachian Kitchen