Name: Blueberry and Cinnamon Scrolls
Prep time: 35 min
Cook time: 20 min
Yield: 12
Ingredients: For the filling; 1/2 teaspoon of salt; 1/2 teaspoon of vanilla extract; 1 tablespoon of cinnamon; 90 g of butter; 2/3 Cup of milk; 30 g of caster sugar; 1 cup 150g of icing sugar; 50 g of butter - softened; 300 g 2 Cups of self raising flour; 1 1/2 cups of blueberries - frozen or fresh; For the icing; 2 tablespoons of boiling water

Instructions

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.