Easy recipe: Blueberry cheesecake cinnamon rolls

Let’s make this delicious combo of cinnamon rolls and cheesecake.

For the dough

2 & 1/2 cups all-purpose flour

1 tablespoon instant yeast

200ml milk

1 tablespoon sugar

1 teaspoon salt

1 egg

.

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2 tablespoons butter

For the filling, mix these until combined: 100g butter, 1/2 cup sugar and 1 tablespoon cinnamon.

Method:

In a glass or cup, mix the milk, yeast and sugar until well combined. In a bowl, put the flour, salt and butter. Mix well, then add in the milk mixture.

Kuntil the dough is soft, then cover so that the dough can rest for about 10 minutes. Now roll the dough to a rectangle shape, spread the cinnamon filling evenly, then roll it as if you are making a Swiss roll. 

Cut it into slices and place on a baking tray, then let it proof. Brush some milk on top and bake at 180°C for 30 minutes or until the cinnamon rolls are golden in colour.

Let them cool as you make the cream cheese topping.

For the cream cheese topping, you need: 300 ml whipped cream, 250g cream cheese and 100 ml condensed milk.

Whip the above ingredients until fluffy, pour over the cinnamon rolls and finish off with 150g of blueberry compote. Enjoy.