Blueberry lavender rolls

Step 1

Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.

Step 2

Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.

Step 3

Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.

Step 4

Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.

Step 5

Generously butter one 9-inch (23 cm) round baking pan and set aside.

Step 6

Make the Compote: place all of the compote ingredients into a medium sized pot on medium heat. Stir to combine and let the mixture simmer for 10-15 minutes. Once the blueberries burst the mixture will thicken, stir and then remove from the heat. Set aside to cool.

Step 7

Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.

Step 8

Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.

Step 9

Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.

Step 10

Spread the cooled compote evenly over the dough.

Step 11

Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.

Step 12

Using a serrated knife, cut the log into evenly sized pieces, about 2-inches thick. Place the rolls in the prepared pan, 1 in the center and about 6 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you’re saving the rolls for later, cover with plastic wrap and freeze for up to 3 months.

Step 13

Preheat the oven to 350˚F (180˚C).

Step 14

Bake the rolls for 25-30 minutes, until golden brown.

Step 15

Make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.

Step 16

When the rolls are finished, let cool for about 10 minutes.

Step 17

Drizzle the frosting over the rolls, using the back of a spoon to spread if desired. Swirl in some blueberry compote for additional color.

Step 18

Enjoy!