Fruited Breakfast Rolls

Another variation on the non cinnamon cinnamon rolls.  Add a little fresh ground nutmeg to notch it up a little.  As seen in the picture, they can be made into 12 rolls and baked in a 9 x 13 pan, but I prefer cutting more and having them a little less crowded.  If you do not have unbleached flour, all All Purpose flour can be used. 

  1 1/2 Tbl Dry Yeast                                                                 4 Cups Unbleached All Purpose Flour

  3/4 Cup Warm Water                                                               4 Cups All Purpose Flour

  3 Tbl Salted Butter                                                                   FILLING:

  1 3/4 Cups 1% Milk                                                                 12 Ounces Cream Cheese

  1 Cup sugar                                                                             1 Cup Jelly

  2 Large Eggs                                                                            Topping

  1 1/2 Tsp Salad Dressing                                                         1 Can Buttercream Frosting

In a large bowl, dissolve yeast in warm water.   Melt butter in a 2 cup measuring cup until hot then add the milk.  To the yeast bowl, add the sugar, eggs, butter mixture, salt, unbleached flour and 3 cups all purpose flour.  Slowly add remaining flour to form a firm dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

In a small bowl, microwave the cream cheese until soft and stir in the jelly while warm.  Set aside.

When doubled, punch dough down and divide in half. Turn half onto a lightly floured surface; divide in half. Roll one portion into an 18-in. x 7-in. rectangle. Spread half of the filling to within 1/2 inches of edges.  Roll up jelly-roll style, starting with a long side.  Moisten edge with a finger dipped in water and pinch to seal.  Cut into 18 slices; place cut side down into two greased 9-in cake pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 25-30 minutes or until golden brown. Frost while still hot with the frosting.  Refrigerate leftovers.