Blueberry cinnamon scrolls

Blueberry Glaze

1. Combine the blueberries, water, and caster sugar in a saucepan over medium heat. Bring to the boil, then reduce heat and simmer for 5 minutes.
2. Roughly blend with a stick blender or transfer to a blender and pulse until slightly chunky.
3. Return to the saucepan. Whisk in the cornflour and vanilla extract. Cook, stirring, until thickened. Set aside to cool completely.

Scroll Dough

1. In a large bowl, combine all the dough ingredients except the flour. Whisk until combined.
2. Gradually add the flour, stirring until a shaggy dough forms. Continue to mix until just combined.
3. Turn out onto a lightly floured surface. Knead gently for 3-4 minutes until smooth and elastic.
4. Punch down the dough and shape into a ball. Cover with a clean tea towel and rest for 5 minutes.
5. Grease a 20cm x 30cm baking tray.
6. Roll out the dough on a floured surface to approximately 30cm x 40cm. The dough should be about 2mm thick.

Filling and Shaping

1. Spread half of the cooled blueberry glaze evenly over the dough, leaving a 1cm border along one long edge.
2. Starting from the long edge closest to you, roll the dough up tightly to create a log. Seal the edge.
3. Using cotton thread or a sharp knife, cut 1 inch (2.5cm) off each end of the log. Discard or bake separately.
4. Cut the log in half, then cut each half into 4 pieces to make 8 scrolls.
5. Place scrolls cut-side up on the prepared tray. Cover loosely with plastic wrap and allow to proof in a warm place for 1 hour.

Baking

1. Preheat oven to 180°C (160°C fan-forced).
2. Remove plastic wrap. Bake for 18-20 minutes until golden brown.
3. Allow to cool slightly. Drizzle with the remaining blueberry glaze and serve warm.