Lemon Blueberry Cinnamon Rolls

FOR THE DOUGH

• 2 1/2 cup (325g) All purpose flour, plus more for kneading (about 3-4 tbsp)
• 1/4 tsp salt
• 1/2 tsp vanilla extract 
• 7 g (one sachet) instant dry yeast
• 1/4 cup (50g) granulated sugar
• 4 tbsp (57g) unsalted butter, melted
• 1 egg, UK-medium sized (without shell = 52 g)
• 3/4 cup (170 g) warm full fat milk

FOR BLUEBERRY FILLING

• 170 g (about 1 cup) blueberries, fresh or frozen
• 1/4 cup (50g) granulated sugar 
• 2 tsp lemon juice
• 1 tsp cornflour/corn starch dissolved in 1 tbsp water.

FOR LEMON CREAM CHEESE FROSTING

• 100g Cream cheese (1/2 package)
• 1 cup (130 g) Icing sugar/powdered sugar, (sifted)
• 1 tsp lemon juice

FOR ASSEMBLING

• Few fresh blueberries
• Lemon Zest as required (about 2-3 lemons)
• 2 tbsp double cream

FOR BLUEBERRY FILLING

1. Wash the blueberries. You can use either, fresh or frozen blueberries. If you are using frozen, don’t thaw.
2. In a saucepan, mix the blueberries, sugar, lemon juice then cook over medium heat until the blueberries become soft.
3. Slow down the heat, bring it to a simmer then allow to simmer for 8-10 minutes, stirring occasionally. Break up some of the blueberries as you stir.
4. whisk the 1 tsp cornflour/corn starch and 1 tbsp water together until all the cornflour has dissolved. Add into the blueberry mixture and cook for a minute or until thickened. Remove from the heat. Set aside to cool completely. The filling will thicken as it cools.

FOR THE DOUGH

1. In a large bowl, mix the all-purpose flour, yeast, salt and sugar. Set aside.
2. In a large microwave-safe bowl, warm the milk in a microwave (milk should be warm to touch to activate the yeast. It shouldn’t be too hot as it will kill the yeast. If it is too cold, it will not activate the yeast). Then add melted butter, stir together. Add the egg to this mixture and whisk to combine. 
3. Pour the wet ingredients over the dry ingredients and combine all the ingredients with the help of a spatula. If it is super sticky, add flour little by little, start with one tablespoon until it is no more super sticky and the dough is formed. I added here 3 tbsp flour. Cover it with a clean kitchen towel and let it sit just for 4-5 minutes. 
4. After that transfer the dough to the lightly floured work surface and grease your hands with oil before kneading. Knead the dough for 8-10 minutes or until you have a smooth, soft, slightly sticky, glossy and very elastic dough. Stop kneading the dough when it passes the windowpane test.
5. Now transfer the dough ball to a well-oiled large bowl with enough room for the dough to rise. Grease the dough top with little oil to prevent it from drying and cover it with plastic wrap. Let it rise (First Rise) in a warm place like oven for 1 hour-1 1/2 hours or until it doubles in size (depending upon, how warm the environment is). You can turn on your oven just for one minute at 50C/122F before keeping the dough in the oven.
6. Grease the pan (9x9”) and line with parchment paper.
7. Once the dough has doubled in size, punch down the dough gently. Turn out the dough onto a lightly floured surface and roll out the dough into a 12 x 16 inch rectangle. You can sprinkle little flour on the dough and the rolling pin if it is difficult to roll out the dough.
8. Spread the blueberry filling evenly over the dough rectangle leaving an inch around the edge. Sprinkle the lemon zest over the blueberry filling.
9. Carefully roll the dough into a log, starting from the long side. Gently press the seam side on the top of the log, use little water to seal the edges.
10. Cut the dough log into 9 equal pieces using a piece of unflavoured dental floss (or a sharp knife). Place it underneath the log, wrap it all around the log in a criss-cross way and pull to cut a roll.
11. Place these rolls into the prepared baking pan, cover with plastic wrap and again let them rise for at least 40-45 minutes (Second Rise) or until puffy.
12. Drizzle warm double cream over the rolls, using a spoon.
13. Bake them in a preheated fan oven at 160C/320F (for conventional oven, 180C/356F) for 25-27 minutes or until the rolls are golden brown on top. Let them cool in the pan for 5 minutes.

FOR LEMON CREAM CHEESE FROSTING

1. While the rolls are baking, prepare the frosting by mixing cream cheese, icing sugar and lemon juice.
2. Beat them together until smooth and fluffy.
3. Spread the frosting on top of the warm rolls using a spoon or a spatula.

NOTES

1. Homemade rolls are best eaten the same day they are baked and still warm when served. But you can store any leftover rolls in an airtight container for up to two days at room temperature and 3-4 days in the fridge. However the rolls will harden a little bit in the fridge so warm them in the microwave just for 15-20 seconds to soften them.