Prep Time: 4 hours 40 minutes
Cook Time: 20 minutes
Total Time: 5 hours
Yield: 12 large rolls
Ingredients
Dough
- 1 cup + 2 Tbsp. milk, warmed to 100˚ F-110˚ F.
- 6 Tbsp. granulated sugar
- 1 packet (2 ½ teaspoons) instant or active dry yeast
- 6 cups flour (720g), plus more for dusting
- 1 teaspoon kosher salt
- 2 eggs, beaten
- 4 tablespoons Crisco® All-Vegetable Shortening, melted
- 2 tablespoons butter, melted
- Crisco® Pure Vegetable Oil, for greasing
Blueberry Filling
- 10 oz. blueberries, fresh or frozen
- 2 Tbsp. granulated sugar
- 2 Tbsp. Clabber Girl® Corn Starch
- 2 tsp. lemon juice
- 1 tsp. Spice Islands® Pure Almond Extract
- 1 Tbsp. lemon zest
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- 1/8 tsp. salt
Frosting
- 4 oz. cream cheese, softened
- 2 Tbsp. Crisco® All-Vegetable Shortening
- 1/8 tsp. salt
- ½ tsp. Spice Islands® Pure Almond Extract
- 1 ½ C. powdered sugar, sifted
- 2 Tbsp. blueberry filling