To Food with Love

Using a mixer fitted with the paddle attachment, dissolve yeast in water and allow to sit for 5 minutes.Add milk, egg and sugar and blend. Add flour, salt and nutmeg and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed.Place dough in a lightly oiled bowl, cover and let rest 1 hour in a draught-free place.Preheat oven to 350 F.On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick. Spread remaining filling over the dough, sprinkle with blueberries and roll up lengthwise. Slice dough into 12 equal portions and arrange them in muffin tin.Allow to rise for 1/2 hour. Bake 30 minutes, and turn out onto a plate while still warm. Let it cool down a little before serving.