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!