Into The Sauce’s Famous Blueberry Cinnamon Scrolls Recipe

Ingredients

For the dough:

• 250g full cream milk
• 50g caster sugar
• 2 large eggs
• 10g yeast
• 550g flour
• 1 tsp (5g) baking powder
• 10g salt
• 150g unsalted butter, cut into 2-3cm cubes

For the filling:

• 200g blueberry jam
• 50g light brown sugar
• 20g all-purpose flour
• 5g ground cinnamon
• ½ tsp salt flakes
• 60g unsalted butter, melted
• 200g frozen blueberries, defrosted

For the cream cheese glaze:

• 160g cream cheese
• 100g icing sugar
• 50g full cream milk
• 1¼ tsp vanilla extract
• ⅛ (or slightly less – just the tiniest pinch) citric acid, or a squeeze of lemon juice (1 tsp)
• 1 punnet fresh blueberries, to serve

Method

For the dough:

1. Remove the butter from the fridge and cut into cubes (so it’s not too cold when you add it to the dough).
2. In the bowl of a stand mixer with the dough hook attached, whisk together milk, sugar, eggs and yeast.
3. Add the flour, baking powder and salt, and mix on medium speed until the dough becomes smooth and there are no clumps (around 5 minutes).
4. Add butter 2 pieces at a time, waiting for the dough to absorb the butter before adding the next two cubes.
5. Continue mixing on medium until all butter has been incorporated and there is no butter visible in the dough (around 8 minutes from adding the first two pieces).
6. Transfer dough into an oiled bowl and wrap with plastic, then place in fridge for 10-24 hours (if you make this in the evening the timing will be perfect for the next day’s morning or afternoon tea).

For the filling:

1. In a bowl, stir or whisk together the ingredients for the filling until smooth.
2. Remove dough from fridge and (making sure not to let too much heat transfer from your hands to the dough) shape into a rectangle to roll out.
3. Dust your workbench and the top of the dough. Roll dough into a rectangle of around 30x50cm. If you, like me, can’t get it rectangular with the rolling pin, just use your hands to stretch it out at the end where it needs it. Be careful not to transfer too much heat into the dough with your fingers.
4. Leaving a 2cm margin at the top of the dough (to allow the scrolls to seal), use a spatula to spread the filling mix evenly over the dough.
5. Working from the bottom of the dough (closest to you), roll up the dough gently but tightly.
6. Cut your length of dough in half, then cut each half into 6 x 5cm pieces (you’ll have 12 pieces total). I indent the dough with a knife in approximately the places where I’m going to cut it before cutting it which helps get it even.
7. Place your rolls in a rectangular baking dish (approx 32x23cm), or 2 x round cake tins (approx 20cm tin) – not mandatory but I like to line with baking paper.
8. Place in a warm place (the oven with the light on is my go to), and prove for 1-2 hours, until rolls have almost doubled in size.
9. During the last 30 minutes of the proof, preheat the oven to 180°C.
10. Bake for 20-25 minutes, until rolls are golden brown.

For the cream cheese glaze:

1. For the cream cheese glaze, place all ingredients in a small food processor or jug with stick blender and process until smooth. This step can also be achieved in a bowl with a whisk (but be sure to have room temperature cream cheese).
2. Once cooled, top buns with cream cheese glaze (if you want to save some to reheat on another day, wrap and keep in the fridge unglazed, then you can microwave and glaze at the time of eating).
3. Top with fresh blueberries and serve.