CINNAMON ROLLS

1. In a medium bowl, heat the milk to around 110ºF-115ºF. To this, add in the yeast and granulated sugar. If using active dry yeast, let the mixture rest for around 10-15 minutes until the mixture is foamy & bubbly. If using instant yeast, continue to the next step.
2. Add in the egg and egg yolk into the mixture and beat until completely incorporated.
3. In a separate bowl, whisk together the flour and salt. If using a stand mixer, do this in the bowl of the mixer fitted with the dough hook.
4. Pour the wet ingredients into the dry ingredients. Add in the melted butter and knead the dough until it comes together and is crumbly in texture.
5. Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. The dough should form into a nice ball and be slightly sticky. If it’s too sticky add in 1-2 tablespoons more flour. If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a lightly floured surface.
6. Once the dough is ready, transfer it to a lightly greased bowl. Cover the dough with a plastic wrap and then a warm towel. Allow to bulk ferment in a warm environment for 1-2 hours or until doubled in size. Alternatively, you can bulk ferment the dough overnight.
7. Generously grease a 8-inch round pan or a 9″x9″ square with a non-stick spray and some flour.
8. Once the dough has doubled in size, take it out on a lightly floured surface. Using a rolling pin roll the dough out by applying pressure evenly into a rectangle about 14″x9″.

BLUEBERRY JAM

1. Add the blueberries, sugar, lemon juice, ground cinnamon and vanilla to a small heavy bottomed saucepan.
2. Cook over medium heat for about 5 minutes until berries start to break down. Turn the heat down to low, and let the mixture simmer for another 5 minutes.
3. Add in the cornstarch and salt and stir it continuously for about 1-2 minutes with a wooden spatula until thickened.
4. Transfer to a mason jar or bowl and then place in the refrigerator until cool and ready to use.
5. Spread on top of rolled dough leaving  a ¼” edge. You can spread this using your hands or the back of the spoon/spatula.

ASSEMBLY

1. Tightly roll the dough into a log along the long side of the rectangle. You will have a 9″ log with you at the end.
2. Trim off around ½” of the dough from both ends as that will not be even and have a lot of filling. Mark 8 or 9 slits of even length on the remaining log depending on the pan you are using.
3. Use a sharp knife, thread or floss cut the log into 8 or 9 equal rolls along the marked slits.
4. Gently place the cut rolls in the prepared pan. Cover tightly with a plastic wrap and then a warm towel. Allow to proof in a warm environment for 30-45 minutes or until puffy.
5. While the rolls are proofing, preheat your oven to 350ºF (177ºC).
6. Bake the rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Check around 15 minutes, if your rolls are browning too much on the top, lightly cover them with aluminium foil.
7. Allow the rolls to cool on a wire rack.

CREAM CHEESE FROSTING

1. Using a hand mixer, cream the block cream cheese and unsalted butter until completely smooth.
2. Add in the vanilla, heavy cream and salt. Mix well. Add in powdered sugar and beat until combined.
3. Allow roll to cool on a wire rack. Frost generously with cream cheese frosting using an offset spatula.
4. Allow the rolls to cool completely or serve warm. Store them in an airtight container in the refrigerator for upto a week. Heat them in the microwave for 30 seconds before serving.