Cinnamon Blueberry Sticky Rolls – Traditional Newfoundland

Method Dough:

• Start your yeast rising, in a small bowl add 1 tbsp yeast, 1/4 cup warm water and a pinch of sugar mix together set aside to rise. 
• In a large bowl, combine 2 cups flour with white sugar, pinch of sea salt in a large bowl, add melted butter, 1 1/4 cups warm milk, vanilla and 2 beaten eggs mixed together then add your yeast. Using a wooden spoon or kitchen aid, mix together for about 5 minutes or until your dough got no lumps.
• Keep mixing until your flour mixture starts to get sticky then use your hand to mix the dough together. Folding the dough towards you rolling your bowl around with one hand and the dough with the other hand, using 1 cup of flour to help form a ball more if needed. Keep 1/4 cup flour for your counter top to roll your dough.
• Cover dough with a sheet of parchment paper and a towel set aside to rise for one hour.
• After an hour knead your dough adding more flour to help form your ball, your dough should feel spongy and have a cracking sound, this is good. After kneading it set aside for 10 minutes, just enough time to get your other ingredients ready.
• Flour your clean counter top with 1/4 cup of flour, then add your dough start to roll it out to about 1 inch thick. Pre-Grease your 9 x 13 inch pan or line with parchment paper.

Sticky glaze:

- Then in a small bowl mix together one cup brown sugar dark or light, with 1/2 cup melted butter then pour evenly in bottom of your pan.

Sticky Filling:

• Combine one cup brown sugar with 1/2 cup soft butter, 3 tbsp cinnamon, start mixing together then add 2 1/2 cups of fresh or frozen blueberries.
• Start to spread your mixture over your rolled 1 inch dough. After all sticky filling have been evenly spread over dough start to roll your dough away from you until it looks like a log.
• Cutting dough log in 12 pieces 1 1/2 inch thick, add each piece in you 9 x 13 inch pan until full. Cover with your sheet of parchment paper set aside until it have rose to half its size then put in your preheated 350°F oven for 30 minutes or until golden brown.
• Sticky Topping Glaze: 
• In a small bowl add, 2 tbsp fresh milk, 1 cup icing sugar, 1 tsp cinnamon ,1/2 tsp vanilla mix together pour over the top of your cinnamon blueberry sticky rolls. You can serve them hot or cold they are amazing.

Baking Tip:

You can make these rolls the night before and put them uncooked in your fridge until morning then bake them, or freeze them uncooked until you are ready to bake them. Just remove them the night before and set on your counter top covered with a towel, bake them in the morning.Having all ingredients measured and ready to make, with the bowls.