Mini Blueberry Cakes with Cream Cheese Frosting

I experimented with a recipe today to see how I could incorporate homemade jam that I made this past summer, and these mini cakes were the result!

The base for these mini cakes is actually the same dough that I use to make cinnamon rolls, and then I used blueberry jam as the filling. You can substitute any type of fruit preserves or jam in this recipe.

Here's how I made these:

Ingredients:

For the cakes:
2 cups flour
1/3 cup sugar
4 tbsp. Butter
Dash of vanilla
3/4 tsp. Salt
2/3 cup milk
4 tsp. Baking powder

For the filling:
1/2 cup of fruit jam/preserves
1 tbsp. Butter, melted

For the frosting:
3 oz. Cream cheese, room temp
2 tbsp. Butter, softened
1/3 cup sugar
1 tsp. Vanilla

Instructions:

In a mixing bowl, add the dry ingredients for the cakes. Cut the butter into pats and add them. Now, start mixing it on a low setting and while it is mixing, add the milk and the vanilla. Mix this until it forms a stiff batter.

Now, sprinkle flour onto the counter or a cutting board, and roll out the dough until it is evenly flat and about a half inch thick. 

For the filling, melt the butter and brush it onto the dough. Now, spread around the fruit jam, covering the dough.

Roll this away from you in jelly roll fashion, and when it completely rolled, cut the roll into twelve pieces, each about an inch wide.

In a muffin tin, spray nonstick cooking spray, and then place the pieces of the roll into the tin (swirl side up.) 

Bake for 18 minutes at 350 degrees. 
Let them cool for a few minutes when they come out of the oven.

Now, in your mixer you are going to add the cream cheese, sugar, vanilla and softened butter. Mix on a high setting for a few minutes so that it really creams the ingredients together. When it is thoroughly mixed, and the mini cakes are cooled, spread a bit of the frosting onto each one.

Enjoy!