My easy yeast free Cinnamon Scrolls are one of my favourite scroll recipes to make on a weekend when I feel like something a little naughty for breakfast. These Blueberry and Cinnamon Scrolls are based on that recipe and have quickly become a family favourite.
Regardless of if you make these Blueberry Scrolls conventionally or with a thermomix, they really are easy to make and will be ready within an hour. The only problem with these scrolls is waiting for them to cool enough to drizzle the yummy thick vanilla icing over the top of them, however if you can’t wait, they are also delicious on their own – especially when they are still warm!
The boys like to help me out with this recipe, especially when it comes to adding the blueberries to the dough. I normally use frozen blueberries which results in purple hands and faces as they just can’t resist sneaking a few blueberries into their bellies while helping!
Blueberry and Cinnamon Scrolls
Ingredients
- 300 g 2 Cups of self raising flour
- 90 g of butter
- ½ teaspoon of salt
- ⅔ Cup of milk
- For the filling
- 50 g of butter - softened
- 1 tablespoon of cinnamon
- 30 g of caster sugar
- 1 ½ cups of blueberries - frozen or fresh
- For the icing
- 1 cup 150g of icing sugar
- 2 tablespoons of boiling water
- ½ teaspoon of vanilla extract
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.
- Bake in oven for 20 minutes or until golden brown on top and cooked through.
- Let the Blueberry and Cinnamon Scrolls cool on the tray for 5 minutes. In the meantime, combine the icing sugar, boiling water and vanilla extract to make the icing. Drizzle the icing over the top of the still warm scrolls.
- Allow the Blueberry andCinnamon Scrolls to cool for a further 5 minutes and enjoy!
Nutrition
Thermomix Blueberry and Cinnamon Scrolls Recipe
1. Preheat your oven to 210 degrees and line a baking tray with baking paper.
2. Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on speed 9 until mixture is the same consistency as bread crumbs.
3. Add the milk and mix for 7 seconds on speed 4 to combine.
4. Use the kneading function to knead the dough for 2 minutes.
5. Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.
6. Spread the softened butter all over the dough, leaving a 2cm gap around the edges.
7. Combine the caster sugar and cinnamon before sprinkling over the top of the butter and add the blueberries.
8. Starting at the long side, carefully roll the dough until enclosed and place in the fridge for 20 minutes to chill.
9. Cut into 12 slices – approximately 2cm thick.
10. Place on a baking tray – make sure to leave enough room for the scrolls to rise.
11. Bake in oven for 20 minutes or until golden brown on top and cooked through.
12. Let the scrolls cool on the tray for five minutes while you make the Vanilla Icing by combining the icing sugar, boiling water and vanilla extract.
13. Drizzle the Vanilla icing over the top of the Blueberry and Cinnamon Scrolls before letting them cool for a further five minutes.
Enjoy!
What’s your favourite indulgent breakfast or brunch recipe?
Sam
Hi, with the frozen blueberries, do you defrost them first or just roll them up into the scroll still frozen? I worry it would go soggy.
Lauren Matheson
Hi, you just add them 🙂
Teagan
Hi! Do you think these would freeze OK once putting the icing on? I’m pre-planning ahead for the arrival of our new baby too and my son (and husband) would love these especially with the added convenience of defrosting one when needed.
Lauren
Hi Teagan,
I think they would be ok 🙂
Heather
Hi! Can you tell me if the pre-heat is 210 Celsius of Fahrenheit? Thanks!
Lauren
Hi Heather, it’s celsius 🙂
Laura | The Kiwi Country Girl
I love rolls like this for a treaty breakfast too – and I’m pretty sure that because these have blueberries in them they are good for breakfast! 🙂
Lauren
Oh they totally are!
jayne
I think these would be a hit with the little ones Lauren, and I would like a few too – yum!
Lauren
I like to make them for the kids and then sneak a few away for me to enjoy later!
Shari from GoodFoodWeek
So organised to have all of your posts ready to go, seeing as you have just given birth to your beautiful little boy, Oliver. I’m totally impressed and now I am off to get cracking on pre-scheduling 😉 I know that my little one will be here in no time.
Lauren
Yes the time sure flies! Thanks, I’ve been working on getting ahead for a little while now 🙂
Vicki @ Boiled Eggs & Soldiers
Yum! These look so good, I love scrolls thanks so much for sharing with YWF. You are very organised having just given birth!! xx
Lauren
Ha, thanks Vicki! I am trying!
Maxabella
You’ve just taken the humble cinnamon scroll to a whole new level. A breastfeeding mum needs all the scrolls she can handle too!! Hope it’s all going well. x
Lauren
Very true, a great excuse to make them again I think!
Bec Senyard
Delicious! I’d love one of these for breakfast with a cup of tea!
Lauren
Sounds good to me!
Sammie @ The Annoyed Thyroid
These look fabulous – no wonder the boys can’t wait to get stuck in!
Lauren
Thanks Sam, they have crazy appetites!