Blueberry Cinnamon Scrolls

3 ½ cups

plain flour

1

egg

¾ cup

warm a2 Milk^TM

½ cup

melted butter

½ cup

frozen blueberries

¼ cup

coconut sugar

1 tbsp

yeast

1 tbsp

ground cinnamon

Pinch

ground nutmeg

Pinch

salt

Glaze

1 cup

frozen blueberries

1 cup

water

¾ cup

caster sugar

2 tbsp

cornstarch

Dash

vanilla extract

1. To make the glaze, combine all the ingredients in a saucepan on medium heat and bring to the boil for 3 mins. Then simmer for 5 mins. Roughly blend the blueberries with a stick or stand blender. Set aside to cool.
2. To make the scrolls, combine all the ingredients except the flour and whisk until combined. Then gradually add flour and continue to whisk until combined.
3. Place mixture onto a lightly floured board and gentle knead for 3-4 mins.
4. Pinch dough and allow to dough to rest for 5 mins, covered with a bowl. Grease a 20 cm x 30 cm tray and set aside.
5. Once dough has rested, flour surface and use a rolling pin and gently roll out dough to approximately 30 cm x 40 cm. Dough thickness should be 2mm.
6. For the scroll filling, spread half of the cooled glaze mixture onto the rolled-out dough, leaving 1 cm from the edge. Then gently roll the dough from the longest side, to create a log. Using cotton thread, cut 1 inch of each end of the log. Then cut the log in half three times so that you get 8 scrolls.
7. Place scrolls on the greased tray, lightly cover (loosely) and allow to proof for 1 hour.
8. Preheat oven for 10 mins to 180 degrees (fan-forced). Bake for 18-20 mins, until golden brown.
9. Allow to cool and top with remaining glaze to serve.