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Blueberry Cinnamon Rolls

Blueberry Cinnamon Rolls
Recipe by: Tumi Mogoai
Cooking time: 3h 45m
Servings: 12
1 ¼ cup Clover Fresh Milk, warmed up to just above body temp (40C)
¼ cup unsalted butter, melted
2 ¼ tsp instant yeast
1 large egg, at room temperature
¼ cup sugar
3 ½ cup flour
¾ tsp salt
1 cup blueberries, fresh, but you can also use frozen
2 ¼ cups icing sugar
3 tbsp Clover Fresh Milk
1 cup blueberries, chopped or blended
⅔ cup brown sugar
1 tbsp ground cinnamon
3 tbsp unsalted butter, melted
For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
For the filling, cream together the butter, sugar and cinnamon to form a thick paste.
Turn the risen dough out onto a lightly floured surface and roll it out into a rectangle about 1cm. Spread the cinnamon sugar paste evenly over the top of the flattened dough. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or kitchen towel and let rise for an hour.
Preheat the oven to 175C. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the buns for 15 minutes in the pan before removing from pan to serve.
For the icing, mix the icing sugar with Clover fresh milk until a thick sauce is formed. Then fold in the blueberries forming swirls in the icing. Spoon this icing onto fully cooled cinnamon rolls and serve.

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