Blueberry cheesecake cinnamon scrolls

1 egg

3 cups plain flour

1 tbsp cinnamon

½ tsp salt

1 cup icing sugar

1 tsp honey

¼ cup of butter softened

¼ cup caster sugar

1 sachet yeast

¾ cup warm milk

500 g cream cheese

fresh blueberries for garnish

1 cup frozen blueberries

1 tsp vanilla extract

3 tbsp blueberry jam

Step 1

To make the dough, combine yeast with warm milk (heat up the milk for about 40-50 seconds in the microwave) and honey. when it turns frothy add an egg, softened butter, and vanilla extract. in a second bowl stir together plain flour, salt and sugar and make a well in the middle. add the wet ingredients and knead for about 10 minutes until smooth.

Step 2

Place the dough in a greased bowl, covered and in a warm spot to rise until it doubles in size, usually about an hour.

Step 3

Meanwhile, line a large rectangular baking dish with baking paper and make the cream cheese filling. beat together the cream cheese, icing sugar and cinnamon.

Step 4

Lightly dust your work surface with flour. turn out the dough and roll it into a rectangle about 30cm x 50cm. spread half the cream cheese filling, the jam and frozen blueberries. starting with the long edge, carefully roll the dough into a log. when you reach the edge, pinch to seal. using a sharp knife, cut the log into 9 rolls. place the rolls in the prepared baking dish. cover and let rise for another 15 minutes.

Step 5

Bake the rolls at 180 degrees c for 20 minutes, or until golden. watch towards the end to ensure they are not getting too dark on top.

Step 6

Spread the remaining frosting over the warm scrolls and top with fresh blueberries. serve warm and enjoy!