Blueberry Lavender Cinnamon Rolls

Ingrediënten

Dough

480 ml milk

115 g salted butter

50g light brown sugar

7g quick rise dry yeast

650g strong bread flour

1 tsp baking powder

Filling

400g frozen blueberries

80g caster sugar

2 tbsp culinary lavender

2 tbsp cornflour

2 tbsp lemon juice

Frosting

65g butter, soft

250g cream cheese

130g icing sugar

2 drops culinary lavender oil

Instructies

In a saucepan, whisk together the milk, sugar and butter over medium heat. Heat until the butter has melted and then remove from the heat. Leave to cool to 98.6° - 102.2°F, or similar to a warm bath.

Gently mix the yeast into the milk and cover so the yeast can activate. A healthy activated yeast will start to pop to the top and bubble - the top of the mixture should be foamy and frothy.

In a large bowl, add 600g of the flour and baking powder. Pour the activated yeast mixture in. Mix with a wooden spoon until just combined.

Cover the bowl with a towel or plastic wrap and put the covered dough into a warm place for at least an 1 hour. It should double in size.

Whilst the dough is rising, make the filling.

In a small bowl, rub the lavender into the sugar (you can also use a food processor and pulse 20 times to break up the flowers)

Add the blueberries to a saucepan over medium heat then add the lemon juice. Leave it to simmer and then add in the lavender sugar, mix until dissolved gently pressing the blueberries into a puree. Bring to a boil and mix through the cornflour. Keep stirring until thickened and then remove from the heat and set aside to cool.

Remove the cover of the risen dough and add the remaining flour. Gently knead the dough (either in a stand mixer with a dough hook or by hand) adding additional flour as necessary, just until the dough loses its stickiness.

Transfer to a lightly floured surface and roll the dough out into a large rectangle.

Spread the jam over the top.

Cut the dough into 6 pieces for giant rolls, or 9 for smaller rolls. Roll tightly.

Place the rolls in a lined and greased tin then cover and leave to rise again in a warm place for 45 minutes.

Remove plastic wrap. Bake the rolls at 180˚C for 25-30 minutes, until golden brown.

Whilst the rolls are baking make the frosting. In a stand mixer whisk the butter until light and creamy. Add in the icing sugar followed by the dairy free cream and lavender drops. Whisk together until creamy.

Remove the rolls from the oven and cover the rolls whilst still warm with the frosting. Leave to set for about 30 minutes before serving.