Blueberry Cinnamon Roll Cake
Ingredients:
FOR THE GERMTEIG:
1x Cinnamon roll baking mix or 1x organic baking mix organic cinnamon rolls
250 ml of milk
100 g butter
2 eggs (size: L)
FOR THE FILLING:
100 g butter
100 g cinnamon sugar (bags from the baking mix
200 g blueberry purée
2 tbsp cinnamon
FOR THE BLUEBERRY JAM:
250 g sugar
1 kg of blueberries
Juice of a 1 / 2 lemon
-
Preparation time: 45 minutes
- Difficulty: hobby cook
helpers
Preparation:
Preparation for the blueberry cinnamon roll cake with the Organic baking mix organic cinnamon rolls:
1.
Remove the granulated sugar (small bag) and set aside. Open the freshness seal and put the sachet with the cinnamon-sugar mixture aside. the baking mix put in a large bowl.
2.
Classic variant: Slightly heat 300 ml milk (see milk line in the tin) and 80 g butter in a saucepan until the butter dissolves.
Let cool down to hand warmth and stir in an egg.
Vegan variant: Slightly heat 300 ml oat drink (see milk line in the can) and 80 g vegetable fat in a saucepan until the fat dissolves. Leave to cool to hand.
3.
Add the lukewarm milk mixture to the baking mixture and knead for approx. 4 minutes by hand, with the food processor or with the Thermomix.
Let the dough rest covered in the bowl in a warm place (approx. 30 °C) for 60-24 minutes. Meanwhile, melt 50 g butter or vegetable fat in a pot or in the microwave, let it cool to lukewarm and stir in the cinnamon-sugar mixture.
4.
Knead the dough on a floured work surface, roll out into a rectangle (approx. 35 x 40 cm) and evenly spread the entire rectangle with the butter-cinnamon-sugar mixture.
5.
Roll up the dough, cut into slices approx. 2 cm thick and place on a baking tray lined with baking paper or in a greased baking dish. Cover and let the cinnamon rolls rest in a warm place for about 30 minutes. Preheat the oven (top-bottom heat 180 °C). Brush the cinnamon rolls generously with water.
6.
Sprinkle with pearl sugar and bake for about 25 - 35 minutes until the surface is golden brown.
7.
For the blueberry puree:
Wash the blueberries and bring them to the boil briefly with half the sugar.
8.
Add lemon juice and remaining sugar and simmer for about 5 minutes.
9.
As soon as the dough has doubled in volume, turn it into a large rectangle (4-5 mm thick) on a floured work surface. Melt butter and spread on the dough. Mix the cinnamon sugar from the sugar sacks into the baking mix and distribute it evenly over the dough together with the blueberry puree. Roll up the dough on the long side and then cut into 12 pieces.
10.
Place the blueberry cinnamon rolls in a greased and floured springform pan with the open side facing up. Bake in the preheated top at 200 °C hot air for 25 minutes until golden brown.
TIPP: Pour the leftover blueberry puree into resealable jars to preserve it. Also goes perfectly with breakfast brioche.
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