Cream Cheese & Blueberry Cinnamon Rolls

1 lb loaf frozen bread dough
4 oz cream cheese, softened (regular, low, or non-fat all work fine)
1/3 cup brown sugar
1-2 tsp cinnamon
1 cup blueberries, fresh or frozen (thawed)
Butter Flavor cooking spray
1 cup sifted powdered sugar
2 Tbsp milk

Thaw bread in refrigerator overnight. Preheat oven to 350 F. Turn
dough out onto a lightly floured surface. Roll dough into 12x16"
rectangle and spray surface with the cooking spray. Spread evenly the
cream cheese over the dough. Combine brown sugar and cinnamon;
sprinkle mixture over the rectangle. Sprinkle with the blueberries.
Roll dough jellyroll fashion, starting at long side. Pinch seam to
seal, but do not seal ends. Cut roll into 12 1-inch slices; place
slices, cut side down, in a sprayed 9x13" baking pan. Spray tops with
the butter cooking spray. Cover with plastic wrap and let rise in a
warm place, free from drafts, until doubled in size. Remove wrap and
bake at 350 F for 20-30 minutes, or until lightly browned. Combine
the powdered sugar and 2 Tbsp milk, stirring well. Drizzle over the
warm rolls.


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