- 1/2 tsp vanilla extract
- 1 cup fresh blueberries (or frozen, thawed)
- 1/4 cup powdered sugar, for dusting
Equipment Needed
- Rolling pin
- Mixing bowls
- Baking sheet
- Parchment paper
- Rubber spatula
- Whisk
Step-by-Step Instructions
First things first, I preheat my oven to 375°F (190°C) because having a warm oven is crucial to getting those rolls perfectly baked. I take out my can of pizza dough, which is a fantastic shortcut, and roll it out on a lightly floured surface to prevent sticking. I love watching it expand under my rolling pin; the smooth texture already makes me excited for what’s to come! Make sure you roll it out evenly; if one side is thicker than the other, you’ll end up with uneven rolls.
Next, I mix the softened cream cheese, granulated sugar, and vanilla extract in a bowl until it’s smooth and creamy. This is when I wish you could smell my kitchen—this mixture has such an inviting aroma! Then, I spread that cream cheese mixture evenly over the rolled-out dough, leaving a small border around the edges. It’s important not to overpower the dough; a thin layer works best for that delectable filling-to-dough ratio. After that, I sprinkle the fresh blueberries on top, pressing them gently into the cream cheese layer.
Now it’s time to roll everything up! Starting from one edge, I carefully roll the dough toward the other, taking my time to keep the filling intact and ensure the roll stays tight. Once I reach the end, I pinch the seam to seal it in, which is a step I used to overlook. Trust me, those blueberries can sneak out if you aren’t careful! I then slice the rolled log into about eight equal pieces, arranging them cut-side up on a parchment-lined baking sheet, giving them a little space to expand during baking. (See the next page below to continue…)