Heidelbeer Zimtschnecken Kuchen

Blueberry Cinnamon Roll Cake

  • Zubereitungszeit

    45 Minuten

  • Schwierigkeit

    light

Zutaten


For the dough:

1x baking mix cinnamon rolls or 1x organic baking mix organic cinnamon rolls
250 ml 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 puree
2 tbsp cinnamon

For the blueberry puree:
250 g sugar
1 kg blueberries
Juice of 1/2 lemon

Zubereitung

Preparation with our Bake Affair Cinnamon roll baking mix

1. Remove the granulated sugar (small bag) and set aside. Open the seal and set the bag containing the cinnamon-sugar mixture aside. The baking mix put in a large bowl

2. Classic version : Gently heat 300 ml of milk (see milk line on the can) and 80 g of butter in a saucepan until the butter dissolves. Let cool until lukewarm and stir in an egg.

Vegan version: Gently heat 300 ml of oat milk (see milk line on the can) and 80 g of vegetable fat in a saucepan until the fat dissolves. Let cool to lukewarm.

3. Add the lukewarm milk mixture to the baking mix and knead for about 4 minutes by hand, with a food processor or with the Thermomix.

Cover the dough and let it rest in the bowl for 30-60 minutes in a warm place (approx. 24°C). Meanwhile, melt 50g of butter or vegetable fat in a saucepan 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 it out into a rectangle (approx. 35 x 40 cm) and spread the butter, cinnamon and sugar mixture evenly over the entire rectangle.

5. Roll the dough, cut into approximately 2 cm thick slices, and place on a baking sheet lined with baking paper or in a greased casserole dish. Cover and let the cinnamon rolls rest in a warm place for about 30 minutes. Preheat the oven (conventional oven to 180°C). Brush the cinnamon rolls generously with water.

6. Sprinkle with granulated sugar and bake for about 25 – 35 minutes until the surface is golden brown.

7. For the blueberry puree: Wash the blueberries and bring to a boil with half the sugar. Add the lemon juice and remaining sugar and simmer for about 5 minutes.

8. Once the dough has doubled in size, roll it out on a floured surface into a large rectangle (4-5 mm thick). Melt the butter and spread it over the dough. Combine the cinnamon sugar from the baking mix's sugar packet and spread it evenly over the dough along with the blueberry puree. Roll the dough up along the long side and then cut into 12 pieces.

9. Place the blueberry cinnamon rolls in a greased and floured springform pan, open-side up. Bake in a preheated oven at 200°C for 25 minutes until golden brown.

TIP: Store leftover blueberry puree in resealable jars for preservation. It's also perfect on breakfast brioche.

Helferlein

Baking mix cinnamon rolls made from yeast dough
Baking mix cinnamon rolls made from yeast dough
Organic baking mix Organic cinnamon rolls
Organic baking mix Organic cinnamon rolls
Organic cinnamon sugar
Organic cinnamon sugar