Blueberry cream cheese rolls

Ingredients for 12 servings:

• 250 g milk, lukewarm
• 30 g yeast
• 100 g butter, room temperature
• 80 g sugar
• 600 g spelt flour type 630
• 2 tsp, heaped vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 300 g cream cheese
• 80 g powdered sugar
• 30 g cornstarch
• 150 g blueberries, frozen

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 5 minutes

Dissolve the yeast in the milk and add to the flour. Now add the remaining ingredients and knead with a food processor for about 5 minutes. You can of course also use a hand mixer. The dough should pull away from the sides of the bowl. If it doesn’t, add a little more flour. The dough now needs to rest for 1 hour. For the filling, mix the cream cheese with the powdered sugar and the cornstarch well. Now roll the dough out into a rectangle, but please don’t make it too thick, otherwise the rolls will be too thick. Spread the cream cheese mixture over the dough and sprinkle with the blueberries. Starting at the long side, roll the dough into a log. Using a sharp knife, cut slices about 2 cm thick and place them on a baking sheet. The rolls should now rest for another 15 minutes. Then bake at 170°C (top/bottom heat) for about 25 minutes.