blueberry “cinnamon roll” muffin

Updated at: Thu, 17 Aug 2023 07:30:25 GMT

Step 1

1. The night before: in the bowl of a stand mixer with hook attachment, combine all dough ingredients except for the butter. Knead for 5-8mins until the dough comes together then add the butter and knead for another 5-10mins until it’s smooth. Form into a ball, cover and let rise for 1hr (it won’t be quite doubled in size) then transfer to fridge for an overnight proof

Step 2

2. The next morning: in a small pot over medium heat, combine blueberry filling ingredients except for the cornstarch mixture. Cook for 5-10mins until the juices are released then transfer to a blender and puree until smooth. Return the filling back into the pot and add the cornstarch. Cook for another 5-8mins until it thickens. Remove from heat and let cool (it will thicken further)

Step 3

3. Take the dough out of the fridge and roll it out to be 20”x18”. Spread the blueberry filling over the dough and then roll it into a log starting from the shorter end. Cut the log into 6 sections and place into a lightly greased jumbo muffin pan. Cover and let rise for 30mins-1hr

Step 4

4. Preheat the oven to 350F and bake for 25-30mins until golden brown. Serve with your favorite icing!

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