Ingredients
The following ingredients have 12 Servings
- 300 g 2 Cups of self raising flour
- 90 g of butter
- 1/2 teaspoon of salt
- 2/3 Cup of milk
- For the filling
- 50 g of butter - softened
- 1 tablespoon of cinnamon
- 30 g of caster sugar
- 1 1/2 cups of blueberries - frozen or fresh
- For the icing
- 1 cup 150g of icing sugar
- 2 tablespoons of boiling water
- 1/2 teaspoon of vanilla extract
Instruction
- Preheat the oven to 210 degrees and line an oven tray with baking paper.
- Sift the flour and salt together in a large bowl before rubbing in the butter until the mixture is the consistency of bread crumbs.
- Slowly add the milk and use a butter knife to combine.Turn out the dough and knead until it forms a smooth ball.
- Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.
- Spread the softened butter over the dough, leaving a 2cm gap around the edges.
- Combine the cinnamon and sugar in a small bowl and sprinkle generously over the top of the butter.
- Sprinkle the blueberries over the top of the butter and cinnamon/sugar mixture.
- Starting at the long side carefully roll the dough until enclosed.
- Place the scroll log into the fridge for 20 mins to chill.
- Cut into 12 slices – approximately 2cm thick.
- Place on a baking tray, making sure you leave enough room to rise.
- Bake in oven for 20 minutes or until golden brown on top and cooked through.
- Let the Blueberry and Cinnamon Scrolls cool on the tray for 5 minutes. In the meantime, combine the icing sugar, boiling water and vanilla extract to make the icing. Drizzle the icing over the top of the still warm scrolls.
- Allow the Blueberry andCinnamon Scrolls to cool for a further 5 minutes and enjoy!
